Cinnamon: A Medicinal Plant and A Functional Food Systems

Jian Ju is a Professor of Food Science and Technology at the Special Food Research Institute, Qingdao Agricultural University in Qingdao, Shandong Province, Peoples Republic of ChinaMozaniel Santana de Oliveira is a PCI Researcher in Museu Paraense Emílio Goeldi in Para, Brazil Yu Qiao is a researcher at Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Chinese Academy of Agricultural Sciences; Hubei Academy of Agricultural Sciences in Wuhan, Hubei Province, Peoples Republic of China

• Aspects morphological, molecular, and biochemical of cinnamon.- The main varieties and producing areas of cinnamon.- The quality evaluation of cinnamon.- Bioactive compounds and extraction methods of cinnamon.- The application of cinnamon as a spice in food.- The antioxidant activity of cinnamon extract and its active components.- The inhibitory effect of cinnamon extract and its active components on bacteria.- The inhibitory effect of cinnamon extract and its active components on fungi.- Inhibition of growth and aflatoxin production by cinnamon.- Effective biocontrol weed with cinnamon oil and extract.- The antiviral effect of cinnamon.- The application potential of cinnamon in the treatment of diabetes.- The application potential of cinnamon in neuroprotection.- The anticancer effect of cinnamon.- Hepatoprotective effect of cinnamon extracts.- Safety evaluation of cinnamon or cinnamon extract.