National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Cinnamomum tamala (Buch.-Ham.) Nees and Eberm, commonly known as Tejpatta, is a most important tree spices found in Himalayan region. Its leaves used as spices throughout the world since ancient times. The major component of cinnamon oil is eugenol (4-hydroxy-3-methoxy-allylbenzene), (β caryophyllene (6.6%), sabinene (4.8%), germacrene D (4.6%) and curcumenol (2.3%). The leaf oil was characterized by a high content of sesquiterpenoids (96.8%), dominated mainly by furanosesquiterpenoids (79.3). The main constituent of C. tamala leaves are camphene, myrcene, limonene, methyl ether of eugenol and alfapinene. Barks of cinnamon also having medicinal value it possesses cinnamaldehyde which is responsible for its aroma. Medicinally tejpatta oil used as anti-flatulent, diuretic and carminative also it has anti-oxidative potentiality. The present review provides the general information on botanical description of plants, growth habit, chemical composition of cinnamon leaf oil, phytochemical properties, medicinal uses and conservation needs of Cinnamomum tamala.
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