Cinnamon

Cinnamon (Cinnamomum verum or Cinnamomum cassia)

• Active Compounds: Cinnamaldehyde, eugenol

• Antibacterial Activity: Cinnamon has been shown to be effective against a variety of bacterial pathogens, including Staphylococcus aureus, Escherichia coli, Salmonella, and Helicobacter pylori.

• Mechanism of Action: Cinnamaldehyde, the primary active compound in cinnamon, works by disrupting bacterial cell membranes and inhibiting their metabolic processes. It also has a synergistic effect when used with other antibacterial agents.

• Traditional Uses: Cinnamon has been traditionally used in Ayurvedic medicine for digestive issues, as well as for its antimicrobial effects in treating colds and infections.

• How to Use: Cinnamon can be used as a spice in food or taken in supplement form. Cinnamon oil, diluted with a carrier oil, can be applied topically for infections.