Eureka! Institutional Repository

In recent decades, an additional important criterion for consumers in choosing food, in addition to nutritional value, has been the additional health benefits (Menrad et al., 2003). This factor makes functional foods important and increasingly popular, due to their contribution to improving the physical and / or mental health of the people who consume them (Muhammed & Dewettinck, 2017). Cinnamon is a widespread spice around the world. Its main bioactive ingredient is cinnamaldehyde, while it contains a large percentage of nutrients (Mollazadeh, & Hosseinzadeh, 2016). Cinnamon has been used since antiquity as a gastronomic spice and aromatic material as it has a long history and as a remedy for a variety of disorders (Shen et al., 2012; Singletary, 2019). Numerous experimental and clinical studies have highlighted the antioxidant, anti-inflammatory, analgesic and many more properties of cinnamon (Sohrabi et al., 2017). The present bibliographic research aims to create an extensive review through which important and reliable information and data will be extracted about the nutritional value of a valuable spice, cinnamon, as well as its beneficial properties in the human body.