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Cinnamon Essential Oil

Known since ancient times, cinnamon is an aromatic plant substance from the inner bark of the cinnamon tree. Its original form looks like small tubes, but it is often eaten ground. Very appreciated for scented flavor, it is also rich in potential antioxidants beneficial to health.

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INTRODUCTION

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Cinnamon tree

Latin name: Cinnamomum verum or Cinnamomum zeylanicum

Origin: India, Sri Lanka, China, Madagascar, Indonesia

CLASSIFICATION PHYLOGENETIC:

Order: Larrales

Family: Lauraceae


SANITIZING PROPERTIES

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High antibacterial and bacteriostatic activity demonstrated by cinnamaldehyde, with a very broad spectrum of action (about 98% of germs):

Staphylococcus sp., Micrococcus sp., Bacillus sp. and Enterobacter sp, even Pseudomonas aeruginosa, Brucella abortus
Inhibits the growth of E. coli, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes Helicobacter pylori bacteria Antiviral
Antifungal against Candida albicans, even on strains resistant to certain fungicides
Pest control, anti-fermentation

                          


COMPOSITION

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Part of the plant extracted: Dried bark

Extraction process: Distillation with water vapor

The biochemical composition is likely to evolve according to the conditions of production:

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Cinnamaldehydes: 60% -80%
Limonene, Alpha-terpinene: 5% -10%
Cinnamyl acetate: 5% -8%
Linalool 3% -7%
Caryophyllene: 2% -6%
Coumarins: 1% -4%

 

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