Beneficial Impacts and Phytocomponents of Cinnamomum in Indonesia: A Review Khairullah

Aswin Rafif, Solikhah Tridiganita Intan, Hanisia Ristag Hamida, Atsa Cinta, Arengga Yan

Research output: Contribution to journalReview articlepeer-review


Cinnamon, Lauraceae family, is believed to be the world's good spice. Cinnamon is widely developed in Indonesia and is utilized as a spice in the kitchen and as a medicine. In Indonesia itself, the mention of the cinnamon plant can be different in various regions. Cinnamon can produce bark, bark essential oil, cinnamon oleoresin, bark powder and leaf essential oil. Cinnamon can give food taste and aroma. Cinnamon is a great source of micronutrients and macronutrients. Cinnamon can be an important source of energy, carbohydrates, vitamins and minerals. Cinnamon is a great spice for human health and nutrition, because cinnamon has various active phytochemical compounds that play an important role in pharmacological activity.

Original languageEnglish
Pages (from-to)114-123
Number of pages10
JournalResearch Journal of Biotechnology
Issue number10
Publication statusPublished - Oct 2022


  • Cinnamon
  • food security
  • medicine
  • nutrients
  • pharmacology
  • phytochemistry


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