Cinnamon is a common spice that is obtained from the inner bark of several species of trees from the Cinnamomum
genus. The main active chemicals in cinnamon are cinnamaldehyde (makes up about 90% of the essential oil obtained from the bark), eugenol (present in the leaves) and camphor (found in the root).
: Cinnamon has been shown to inhibit the growth of numerous types of bacteria, including: Bacillus cereus, Brucella melitensis, Clostridium difficile, C. perfringens, Enterobacter aerogenes, E. cloacae, Enterococcus faecalis, E. faecium, Escherichia coli, Klebsiella pneumonia, Listeria monocytogenes, Mycobacterium smegmatis, M. tuberculosis, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella typhi, S. typhimurium, Staphylococcus infections, Streptococcus agalactiae, S. pneumoniae, S. pyogenes
and Yersinia enterocolitica
. A study conducted on laying hens showed that supplementing hens' diet with 500 mg/kg of coated trans-cinnamaldehyde reduced Brachyspira
colonization of the ceca.
: Cinnamon has also been shown to inhibit activity against numerous fungi, including: Aspergillus fiavus, A. fumigatus, A. nididans, A. niger, A. ochraceus, A. parasiticus, A. terreus, Candida albicans, C. glabrata, C. krusei, C. parapsilosis, C. tropicalis, Crytococcus neoformans, Epidermophyton floccosum, Hisioplasma capsulatum, Malassezia furfur, Microsporum audouini, M. canis, M. gypseum, Trichophyton mentagraphytes, T. rubrum
and T. tonsurans
Red poultry mite repellent
: Cinnamon was found to be a semi-effective repellent against red poultry mites.