Cinnamaldehyde

CAS: 104-55-2

Molecular formula: C₉H₈O

Appearance: Light yellow to yellow liquid

Odor: Smell: burnt wood balm with cinnamon

Extraction method: Steam distillation

Solubility: Insoluble in water and glycerin, easily soluble in alcohol, ether and petroleum ether. Can volatilize with water vapor

Applications

Pharmacy Applications

Antibacterial and Anti-inflammatory Effects

It demonstrates significant inhibitory effects against various bacteria (e.g., Escherichia coli, Staphylococcus aureus, Vibrio cholerae) and fungi (e.g., Aspergillus flavus, Aspergillus niger), making it suitable for treating diseases caused by bacterial infections.

Anti-ulcer and Gastrointestinal Motility Promotion

It suppresses gastric acid and pepsin activity, enhances gastric mucosal blood flow, and alleviates gastric ulcers. Additionally, it stimulates saliva and gastric juice secretion, relieves gastrointestinal smooth muscle spasms, and improves digestive function.

Blood Glucose and Lipid Metabolism Regulation

It promotes the conversion of glucose into fats, making it useful in blood glucose control medications for the prevention and management of diabetes.

Fragrance and Flavor Applications

Fixative and Fragrance Blending Ingredient

Oral Care

Used in chewing gum, toothpaste, and other products, it eliminates oral bacteria, reduces bad breath, and provides a fresh aroma.

Food and Feed Applications

Food Preservation and Freshness Maintenance

As a natural preservative, it inhibits mold growth and extends the shelf life of food products (e.g., betel nuts remain unspoiled when soaked and sold outdoors). It is also applied to instant noodles, baked goods, and other items to enhance flavor and prevent spoilage.