Release Date: 2024-06-10

Cinnamomum Verum J. S. Presl.

Release Date: 2024-06-10

Cinnamomum verum is also known as the cinnamon tree and grows primarily in the tropical climates of Southeast Asia. This tree has thick, glossy leaves and fragrant flowers that stay green throughout the year. But the most striking part is its bark. Its bark is the main source of the cinnamon spice. Once harvested, the [...]

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    Work TypeBook Chapter
    Published inMedicinal Spices
    First Page1
    Last Page14
    DOIhttps://doi.org/10.69860/nobel.9786053359340.1
    Page Count14
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing
    Cinnamomum verum is also known as the cinnamon tree and grows primarily in the tropical climates of Southeast Asia. This tree has thick, glossy leaves and fragrant flowers that stay green throughout the year. But the most striking part is its bark. Its bark is the main source of the cinnamon spice. Once harvested, the bark is dried and used in a variety of ways; It can be powdered or used fresh. Cinnamon is frequently used in a variety of foods and beverages for its sweetening and aromatic properties, and is also used in traditional medicine to support digestive health, balance blood sugar levels, and provide health benefits due to its antioxidant properties.

    Mehmet Zeki Haznedaroglu (Author)
    Professor, Izmir Katip Celebi University
    https://orcid.org/0000-0002-5569-7891
    3M. Zeki Haznedaroğlu completed his doctorate in 2004 at Ege University. Currently He is working as a professor in İzmir Katip Celebi University, Faculty of Pharmacy, Department of Pharmaceutical Botany. His areas of expertise are medicinal plants, marine phanerogam plants, phytochemical studies and ethnobotanical studies.

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