Cinnamon Leaf Essential Oil (Cinnamomum zeylanicum)

Cinnamon Leaf Essential Oil delivers a sweet, uplifting cinnamon fragrance crossed with rich vivacious eugenol ~ creates a spicy solution which should be used carefully. Strong skin irritant! Benefits of Cinnamon Leaf oil may include:

• Anti-inflammatory
• Antimicrobial (Bacterial, Viral, Fungal)
• Antiseptic
• Carminative (Reduces Gas)
• Diaphoretic (Warms body)
• Insecticide
• Promotes digestion
• Stimulant (Cardiovascular, Immune, Mood, Sexual)

Aromatic Scent: Warm, sweet and spicy, cinnamon dominant aroma with a touch of clove & mild anise notes.

How to Use

For use with a trained practitioner or under a physician’s care. Must DILUTE before topical or oral ingestion. Not recommended for topical usage. Can be an interesting additive for aromatic fragrance (be careful on concentration if applied to skin).

Safety Summary

Hazards: Drug interaction; may inhibit blood clotting; may contain safrole; skin sensitization (moderate risk); meucous membrane irritation (low risk).
Cautions (oral): May interact with pethidine, MAOIs or SSRIs.  Anticoagulant medication, major surgery, peptic ulcer, hemophilia, other bleeding disorders.
Maximum Adult Daily Oral Dose: 175 mg
Maximum Dermal Use Level (based on potential 1% safrole content):
EU: 1.0%
IFRA: 1.0%
Tisserand & Young: 5.0%
Maximum Dermal Use Level (based on eugenol content):
EU: No legal limit
IFRA: 0.6%
Tisserand & Young: 0.6%

~ Adopted from Tisserand & Young, Essential Oil Safety, 2nd ed. 2013 ~

Blends Well With: Benzoin, Bergamot, Cardamom, Cinnamon Bark, Clove, Coriander, Frankincense, Ginger, Grapefruit, Lemon, Red Mandarin, Sweet Marjoram, Nutmeg, Blood Orange, Peppermint, Peru Balsam, Rose, Star Anise (CO2), Vanilla (CO2), Ylang Ylang

Cultivation: Organic
Country of Origin: Sri-Lanka
Extraction Method: Steam Distilled
Parts of Plant Used: Leaves

Largest Producing Countries: Sri Lanka, India and Madagascar

Constituent Range (Lawrence 1979 p. 29, 1995g p. 148, p. 201)

Eugenol (68.6 - 87.0%)
Eugenol acetate (1.0 - 8.1%)
Linalool (2.0 - 5.0 %)
(E)-Cinnamyl acetate (0.8 - 4.6%)
Benzyl benzoate (tr - 4.1%)
β-Caryophyllene (1.9 - 3.7%)
(E)-Cinnamaldehyde (0.6 - 1.1%)
Safrole (0 - 1.0%)
Cinnamyl alcohol (0 – 0.6%)

This information was documented by Lawrence 1979 p. 29, 1995g p. 148, p. 201 published by Robert Tisserand & Rodney Young in 2013 and is posted to demonstrate some general range of chemical constituents of this essential oil.  Each distillation & plant source varies and current batch will likely have some variance to the information published above.

References

Devi KP, Sakthivel R, Nisha SA, Suganthy N, Pandian SK, Eugenol alters the integrity of cell membrane and acts against the nosocomial pathogen Proteus Mirabilis. Arch Parm Res. 2013 Mar;36(3):282-92.

Juglal S, Govinden R, Odhav B, Spice oils for the control of co-occurring mycotoxin-producing fungi. J Food Prot. 2002 April;65(4):683-7.

Lawless, J. The Encyclopedia of Essential Oils, San Francisco: Conari Press, 2013

Todd J, Friedman M, Patel J, Jaroni D, Ravishankar S, The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens. Int. J Food Microbiol. 2013 Aug 16;166(1):193-9

Sartorius T. et. al., Cinnamon extract improves insulin sensitivity in the brain and lowers liver fat in mouse models of obesity. PLoS One. 2014 Mar 18;9(3)e92358

Singh G, Maurya S, DeLampasona MP, Catalan CA, A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food Chem Toxicol. 2007 Sep;45(9):1650-61.