Antibacterial activity of cinnamaldehyde in Cinnamomum

Antibacterial activity of cinnamaldehyde in Cinnamomum
Cinnamon is also known as Cinnamomum verum: it is a spice obtained from the inner bark of trees of the genus Cinnamomum. Generally people use the sticks of cinnamon in boiling hot water as it acts as an effective disinfectant. Cinnamom oil has antibacterial activity against various microbes, such as Staphylococcus aureus, Escherichia coli, Aspergillus oryzae and Penicillium digitatum. The antibacterial activity is mainly as a result of the presence of cinnamaldehyde, which is involved in inhibiting the amino acid decarboxylase activity. Cinnamaldehyde, an electronegative compound brings about electron transfer, reacts with nitrogen containing compounds, such as proteins and nucleic acids present in the bacteria and thereby inhibits their growth. Hence, the usage of this spice not only provides flavour to our food but also improves the healthy state of our body.


How to cite this article:
Vaishali PG. Antibacterial activity of cinnamaldehyde in Cinnamomum. BioLim O-Media. 02 May, 2015. 3(4).
Available from: http://www.biolim.com/read/BOMA0079.