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Cinnamon: plant and growing conditions
CINNAMON · BOTANICAL PROFILE

Cinnamon

Cinnamomum spp.

Measurable activity behind a warm, spicy aroma

BOTANICALS & EVIDENCE

Cinnamon Ingredients, SOD-Like and Antioxidant Testing

Cinnamon comes from the bark of Cinnamomum trees. This page combines botanical background with cinnamaldehyde, NADH, β-NMN and in vitro antioxidant results for extract powder samples.

Botanical name
Cinnamomum spp.
On this page
Cinnamaldehyde, NADH, β-NMN and in vitro antioxidant indicators
Data checked

What do these test results tell us?

The values on this page correspond to each cinnamon extract powder report and do not represent all cinnamon varieties, foods or final products. NADH and β-NMN are reported in μg/g.

The information below covers botanical background and testing of specific samples. Detected compounds are reported as measured.

Check Cinnamon Original test reports and sample details →
CINNAMON · BARK TO FERMENT

Post-meal metabolism × circulation × Energy

Explore Cinnamon's composition and research on post-meal metabolism, circulation and energy, from bark cinnamaldehyde and polyphenols to quantitative testing of fermented extract powder.

Sri Lankan artisans process and peel cinnamon tree bark
Cinnamon bark processing · Jakub Hałun / Wikimedia Commons · CC BY 4.0 ↗
01

Cinnamon's distinctive compounds come from its bark.

Cinnamon is not a fruit, but the bark of the Cinnamomum plant; different varieties have different aromas and phytochemical compositions.

From aromatic components to the polyphenol family

  • Cinnamaldehyde Cinnamaldehyde · The representative aromatic component is also the focus of the quantitative testing on this page.
  • Cinnamic acid Cinnamic acid · One of the phytochemicals related to cinnamon.
  • Proanthocyanidins and catechins Procyanidins / catechins · Polyphenol groups studied in Cinnamon.
  • Tannins and coumarins Tannins / Coumarin · Ingredient content is affected by variety and raw material conditions.

This is background information on Cinnamon's composition. The compounds measured in this extract powder are identified in the original reports below. EMA assessment of Cinnamon bark ↗

02

Cinnamaldehyde quantification × ORAC in vitro activity

The Cinnamon extract powder reports document compounds and activity measured in samples produced through fermentation without added sugar.

Cinnamaldehyde

1,348.55mg / 100g

Original report 13,485.50 μg/g, converted to 1.34855%, about 1.35%.

OHC240319-F007A View original lab report ↗

β-NMN

0.958mg / 100g

Original report 9.58 μg/g; the detected content is not equivalent to the amount absorbed by the human body.

OHC250408-F012A View original lab report ↗

ORAC in vitro antioxidant capacity

69,300μM TE / 100g (original report label)

Originally reported 6.93 × 10⁴, method AOAC 2012.23; original reported units retained.

OHC230705-F019A View original lab report ↗

μg/g × 0.1 = mg/100g. These samples were submitted on different dates and must not be treated as one batch. A single test does not establish changes caused by fermentation or the effects of a serving of the finished product.

03

Three areas of research

Post-meal metabolism, circulation and energy are areas of Cinnamon research. Different experiments use different materials, routes of administration and dosages.

POST-MEAL · Small human studies

Post-meal and carbohydrate metabolism

A crossover trial involving 14 people examined the effects of Cinnamon in a test meal on post-meal blood glucose and gastric emptying. These findings apply to specific conditions and do not establish blood-glucose control from fermented powder.

Read the original research ↗
CIRCULATION · Topical mechanism research

Circulation and warmth

Cinnamaldehyde has been studied for TRPA1 activation and skin blood-flow responses. Topical effects differ from oral supplementation; they do not establish that consuming this product improves peripheral circulation or raises body temperature.

Read the original research ↗
ENERGY · Cell Research

Energy and heat-production pathways

Adipocyte experiments have linked cinnamaldehyde to thermogenic and metabolic pathways. These are mechanistic findings. Detecting NADH and β-NMN does not establish improved energy, weight loss or relief from fatigue.

Read the original research ↗
04

NMN in foods and coumarin differences between Cinnamon species

Even on a per-100g basis, extract powders, fresh foods and analytical conditions must be distinguished.

Cinnamon extract powder · β-NMN 0.958mg / 100g

Read alongside published food-composition values

The table cites food-analysis results from Mills et al. (2016). It provides reference values across sources, not a comparison using the same batch or method, and does not compare absorption or nutritional effects.

View original paper Table 1 ↗
Published NMN content in foods · mg/100g food
Food Published range 0.958 ÷ published value
Edamame 0.47–1.88 About 0.51–2.04
Broccoli 0.25–1.12 About 0.86–3.83
Avocado 0.36–1.60 About 0.60–2.66
Tomato 0.26–0.30 About 3.19–3.68

The ratios are calculated on this page: approximately 3.2–3.7 for tomatoes. The approximately 3.8 ratio for broccoli uses only the lowest published value; the full range also includes ratios below 1. Powders and fresh foods differ in moisture content and typical serving size.

Why not describe ORAC as 7.5–26 times that of blueberries?

The Cinnamon report uses μM TE/100g, while the blueberry reference uses μmol TE/100g. The units, methods and sample bases have not been verified as comparable. We therefore retain the measured result of 69,300 without claiming a multiple. ORAC is an in vitro measurement and cannot be translated into an antioxidant effect in humans.

View original ORAC report ↗
Cassia and Ceylon Cinnamon: why check coumarin separately?

Cassia typically contains more coumarin than Ceylon cinnamon (C. verum), although levels vary by ingredient and variety. A cinnamaldehyde level of approximately 1.35% does not establish low coumarin content.

No verified certificate identifying this product's Cinnamon species or quantitative coumarin report is available on this page. It is therefore not labeled "Ceylon cinnamon" or "low coumarin." For long-term consumption, actual serving size and coumarin content need to be considered together.

German BfR: Cinnamon and coumarin ↗
BOTANICAL PROFILE

Measurable activity behind a warm, spicy aroma

Cinnamon is harvested from tree bark, which develops its distinctive curl and aroma as it dries. We publish quantitative test results for the ingredient samples.

Key phytochemicals

CinnamaldehydeNADHβ-NMNPolyphenols
Cinnamon plant photograph
Cinnamon is an evergreen tree with leathery leaves that thrives in warm, humid conditions. Bark from mature branches is the main part harvested. Photos: Forest & Kim Starr / Wikimedia Commons · CC BY 3.0 US
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