Compound Monograph
Cinnamaldehyde
Cinnamaldehyde is the aromatic aldehyde that gives cinnamon its characteristic flavour and smell.
Classification
Cinnamaldehyde is an aromatic aldehyde, part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (4)
Cinnamaldehyde is a naturally occurring aromatic aldehyde, found in Cinnamon, Cassia and 2 other sources. It is well tolerated orally (low toxicity).
Research & Evidence
Cinnamaldehyde is the main flavour and aroma compound of cinnamon, making up the bulk of cinnamon bark essential oil. It is widely used as a flavouring in foods and beverages. Laboratory studies report antimicrobial, antioxidant and anti-inflammatory activity, and it has been investigated for effects on blood glucose, though human clinical evidence for the isolated compound is limited.
Toxicity & Safety
Cinnamaldehyde is consumed in small amounts as a food flavouring and is generally regarded as safe at these levels. In concentrated form it is a recognised skin irritant and contact allergen, and undiluted cinnamon oil can irritate skin and mucous membranes. Ordinary culinary use is not a safety concern.