Cassia vs Ceylon Cinnamon Extract — Which One Should You Source?
The industry frames cinnamon as a two-way choice: Cassia or Ceylon. That framing is wrong in three ways. First, there are four commercial species, not two — and the three that get lumped under "Cassia" differ from each other almost as much as they differ from Ceylon. Second, nearly every positive clinical trial on blood glucose used Cassia, while nearly every safety argument points to Ceylon — the evidence and the safety margin sit in different species. Third, a September 2025 EU investigation found that 9 % of products labelled Ceylon were actually Cassia, which means your COA might not describe what is in the drum.
One disclosure. We supply cinnamon bark extract standardised to polyphenols at 10 %, 20 % and 30 %. Our standard material is C. cassia from Guangxi; Ceylon is available on request. We have a commercial interest in this ingredient. Every claim below is referenced against peer-reviewed literature, and you should read with that interest in mind.
This guide covers the four commercial species and what actually differs between them, which species produced the clinical blood-glucose evidence, how to run the coumarin arithmetic for your specific daily dose, what water extraction does to the coumarin equation, what the 2025 JRC market investigation found, how to verify species on a COA without a DNA lab, and a decision tree for choosing your source material.
01 · Species
Four Commercial Species, Not Two
Every competitor page you will find on this topic draws the same line: Cassia on one side, Ceylon on the other. The reality on the ground is messier. The genus Cinnamomum has four commercially traded bark species, and the three that get grouped under "Cassia" are not interchangeable.[1]
| Species | Trade name | Primary origin | Coumarin | Cinnamaldehyde | Market share |
|---|---|---|---|---|---|
| C. verum | Ceylon / "true" cinnamon | Sri Lanka | ~0.004 % (trace) | 0.5–1 % | ~8 % of world supply |
| C. cassia | Chinese cassia | Guangxi, Guangdong (China) | 0.3–1 % | 1–3 % | Major; dominant extract source |
| C. burmannii | Indonesian / Korintje | Sumatra (Indonesia) | Often > 1 %; highest of all four | Moderate | ~70 % of US retail cinnamon |
| C. loureiroi | Vietnamese / Saigon | Northern Vietnam | High (comparable to burmannii) | Highest of all four (up to 5 %+) | Premium flavour market |
The distinction matters because when your supplier's COA says "Cassia," you do not know which of the three you are getting. A US EPA study on cinnamon-flavoured foods and supplements found that the cinnamon in most American products was probably C. burmannii — the species with the highest coumarin load — not C. cassia as most buyers assumed.[2] Indonesian Korintje dominates the US retail channel because it is the cheapest grade at scale. If you are sourcing "Cassia cinnamon extract" for a supplement formula and your supplier is buying bark from Indonesia, the coumarin content of your raw material may be substantially higher than the typical C. cassia values cited in the literature.
Ceylon's share of world production is roughly 8 %. That number constrains supply: if every supplement brand in the blood-sugar category switched to Ceylon overnight, there would not be enough bark to fill the orders. This supply-chain reality is part of the decision, not just the chemistry.
What "Cassia" means on our COA
When we say Cassia, we mean Cinnamomum cassia from Guangxi — not Indonesian C. burmannii or Vietnamese C. loureiroi. The species is stated on our COA. If your current supplier's COA says "Cassia" without a binomial, ask which one.
02 · Evidence gap
The Evidence–Safety Species Mismatch
Here is the problem nobody in the industry talks about openly. The clinical blood-glucose evidence and the coumarin safety margin do not sit in the same species.
A 2015 review in Nutrition Journal tracked the species used in every published human trial on cinnamon and glycaemic outcomes. The finding was blunt: "In human subjects, Cinnamomum cassia is the only species of cinnamon that has been used and true cinnamon or Cinnamomum zeylanicum has not been studied."[3] A 2018 comparative review confirmed the picture: of 25 clinical trials identified, 19 used C. cassia and only 6 used C. verum — and those 6 were generally smaller and shorter.[4]
The 24-trial meta-analysis that showed significant reductions in fasting blood sugar (p < 0.001), HbA1c (p = 0.011) and HOMA-IR (p < 0.001) was built primarily on Cassia data.[5] The 2012 Cochrane review — 10 RCTs, 577 patients — used C. cassia exclusively.[3]
That changed in 2025. Two trials from Ranasinghe's group at the University of Colombo tested pure C. zeylanicum extract in controlled settings. The first — 150 adults — found significant fasting blood sugar reductions, with the T2DM subgroup showing an average drop of 78.6 mg/dL versus 11.2 mg/dL in the placebo group. The second — 210 adults, double-blind, placebo-controlled — confirmed a fasting blood sugar reduction of 8.59 mg/dL (p = 0.036) across the full cohort, with a particularly strong response in those with type 2 diabetes (p = 0.002).[6] A Phase I safety trial by the same group confirmed good tolerability of escalating Ceylon extract doses (85, 250, 500 mg) over three months.[7]
For 20 years, cinnamon supplement brands sold Ceylon for its safety while citing evidence generated with Cassia. The 2025 Ceylon trials are the first large datasets that let Ceylon stand on its own evidence — and the T2DM subgroup result (78.6 vs 11.2 mg/dL) is the single strongest glycaemic signal ever published for any cinnamon species.
What this means for your sourcing decision: if you choose Cassia, you inherit a deep evidence base but must manage coumarin risk. If you choose Ceylon, you get a clean coumarin profile and a growing — now much stronger — body of direct evidence. The mechanistic argument that both species share the same A-type proanthocyanidin profile and should produce similar effects is no longer the only thing propping up Ceylon's case. For a deeper analysis of the blood-glucose data across species and doses, see our guide cinnamon bark extract for blood sugar: what the research actually shows.
03 · Coumarin
Coumarin Is Not a Fixed Number — and Here Is the Arithmetic
Batch variation within Cassia
Every comparison article you will find quotes the same pair of numbers: Cassia contains ~1 % coumarin, Ceylon contains ~0.004 %. These are population averages. They hide a problem that matters more for sourcing decisions: the variation within Cassia is enormous.
Woehrlin and colleagues at the German Federal Institute for Risk Assessment analysed 91 cinnamon samples from the German retail market plus authenticated bark from five trees imported directly from Indonesia. Cassia coumarin concentrations ranged from 40 to 12 180 mg/kg — a 300-fold spread within a single species. Even bark samples taken from different parts of the same tree showed substantial variation. On average, Cassia powder contained 63 times more coumarin than Ceylon powder; Cassia sticks contained 18 times more than Ceylon sticks.[8]
A testing laboratory running HPLC coumarin quantification on incoming Cassia lots from multiple suppliers reported variation from roughly 800 to over 9 500 mg/kg within a single calendar year.[9] The practical consequence: "Cassia" is not a specification. It is a species label. Two Cassia lots from the same supplier can differ in coumarin content by an order of magnitude. If your formula requires coumarin compliance, you need batch-level testing — not a species declaration.
Running the TDI calculation for your product
The EFSA tolerable daily intake for coumarin is 0.1 mg per kilogram of body weight per day. For a 70 kg adult, that ceiling is 7 mg.
| Daily dose scenario | Source | Estimated coumarin intake | vs EFSA TDI (7 mg) |
|---|---|---|---|
| 500 mg Cassia extract (assuming 1 % coumarin) | C. cassia | ~5 mg | 71 % of limit — borderline |
| 1 000 mg Cassia extract | C. cassia | ~10 mg | Exceeds limit by 43 % |
| 500 mg high-coumarin Cassia batch (1.5 %) | C. cassia or burmannii | ~7.5 mg | Already exceeds limit |
| 500 mg Ceylon extract | C. verum | ~0.02 mg | < 1 % of limit |
| 2 000 mg Ceylon extract | C. verum | ~0.08 mg | ~1 % of limit |
One detail that makes this arithmetic worse: a four-way human crossover study confirmed that coumarin bioavailability from cinnamon is comparable to pure isolated coumarin. There is no matrix protection effect. The coumarin in your capsule is fully bioavailable — it enters systemic circulation without meaningful attenuation by the bark matrix or other cinnamon compounds. Anyone hoping that "natural-source coumarin is less harmful than synthetic" does not have pharmacokinetic support for that position.[8]
Below 500 mg/day of average-coumarin Cassia, you are probably inside the TDI — but "probably" is not the word a regulatory team wants to hear. Above 1 g/day, Cassia extract is arithmetically non-compliant for the EU market under most realistic coumarin concentrations. Ceylon is safe at any dose a supplement would plausibly carry.
The hidden row in this table
Notice the "high-coumarin batch" row. If your Cassia supply turns out to be C. burmannii rather than C. cassia — which the EPA data suggests is common in the US supply chain — the coumarin load at 500 mg/day can already hit the TDI ceiling. Batch-level HPLC testing is the only way to know.
04 · Extraction effect
Water Extraction Changes the Coumarin Equation
Everything in the previous section assumes your raw material is ground bark or a crude extract. But if you are sourcing a water-extracted polyphenol product — which is what our cinnamon bark extract polyphenol grades are — the coumarin picture shifts.
Coumarin is a weakly polar compound (log P ~1.4). Water and water–ethanol extraction systems preferentially pull polar polyphenols (proanthocyanidins, catechins, phenolic acids) into solution while leaving much of the weakly polar coumarin and the non-polar cinnamaldehyde behind. The selectivity is not absolute — some coumarin co-extracts — but the concentration in a water-based polyphenol extract is substantially lower than in the parent bark.[10]
The commercial product Cinnulin PF® — a water-soluble Cassia cinnamon extract used in several published clinical trials — is specifically marketed as a coumarin-reduced product. Its manufacturing process removes the lipophilic fraction (which carries most of the coumarin and cinnamaldehyde) and retains the water-soluble polyphenol fraction. The CINNAMON trial (NCT01301521), a multi-year double-blind RCT in pre-diabetic subjects, used this water-extracted, coumarin-depleted Cassia product at 1 g/day — a dose that would be problematic with raw Cassia bark but was considered safe because the extraction had removed the coumarin-bearing fraction.
A US patent (US 9,861,610) describes a related process for selectively extracting cinnamon polyphenols with elimination of toxic coumarins, producing a polyphenol concentrate with minimal coumarin from any Cinnamomum species. The patent's formulation data showed that a 75 % polyphenol extract with ≥ 8 % type-A procyanidin content delivered maximum antidiabetic efficacy in diabetic rats — outperforming cruder aqueous extracts of either C. zeylanicum or C. cassia.[10]
This changes the sourcing calculus. The Cassia-vs-Ceylon decision is sharpest when you are working with raw bark powder or a crude extract, because coumarin transfers nearly one-to-one from bark to capsule. When you are working with a water-extracted polyphenol product, the extraction step itself acts as a partial coumarin-reduction filter. A Cassia-sourced polyphenol extract may carry a coumarin load well below what the species average for raw bark would predict. For a deeper comparison of what you actually get in an extract versus raw powder — including polyphenol concentration, dosing precision and coumarin exposure — see cinnamon bark extract vs cinnamon powder.
Still test
Water extraction reduces coumarin but does not guarantee compliance. The starting bark's coumarin content varies 300-fold (Section 03), and extraction selectivity is not 100 %. For Cassia-sourced polyphenol extract going into a daily-dose EU supplement, we still recommend batch-level coumarin testing on the finished extract — not just on the bark. We offer this as a COA add-on.
05 · Polyphenols
The Other Difference Nobody Mentions — Polyphenol Content Across Species
The entire Cassia-vs-Ceylon conversation fixates on coumarin. But if you are sourcing cinnamon bark extract for its polyphenol content — which is the functional basis for the blood-glucose evidence — you also need to know whether the species differ in what you are actually paying for.
A comparative study of all four major commercial cinnamon species measured total polyphenol content, antioxidant capacity and anti-hyperglycaemic activity side by side. The results were not what most people expect:[11]
- Indonesian cinnamon (C. burmannii) showed consistently higher polyphenol content than the other three species (approximately 600–618 µg/mg GAE).
- Chinese cassia (C. cassia) had similar polyphenol levels to C. burmannii.
- Vietnamese (C. loureiroi) and Ceylon (C. verum) had statistically lower polyphenol levels (approximately 413–450 µg/mg GAE).
- However, the study concluded that Ceylon showed the best overall anti-hyperglycaemic properties despite lower total polyphenol content — suggesting that the type of polyphenol (the A-type proanthocyanidin ratio) matters more than the total amount.
The antioxidant data adds a twist. Despite its lower total polyphenol content, C. verum showed comparable or superior antioxidant capacity to C. burmannii in DPPH and ABTS assays — and the study authors attributed this to a higher proportion of A-type proanthocyanidins relative to total phenolics. In other words, Ceylon packs less total polyphenol per gram of bark but a richer mix of the specific PAC type linked to insulin-receptor potentiation. A UV-polyphenol assay will not capture this distinction — it measures the sum, not the A-type/B-type ratio. Two extracts at "30 % polyphenols by UV" from different species may deliver very different biological activities.
For a polyphenol-extract buyer, this has a direct cost implication. If you source Ceylon bark to extract polyphenols, you may need more bark per kilogram of finished extract than you would with Cassia or Korintje — which is one reason Ceylon extract costs more, beyond the higher bark price itself. But if what you are paying for is the A-type PAC fraction specifically, not raw polyphenol tonnage, then Ceylon may deliver more of the compound that matters per unit of polyphenol measured. Whether that trade-off is worth the price premium depends on your product positioning and what your regulatory team needs for claim substantiation.
06 · Market reality
Can You Trust the Label? What the EU Found in 2025
In September 2025, the European Commission's Joint Research Centre (JRC) published the results of an investigation into cinnamon sold at retail across 10 EU countries plus the UK, Serbia and Sri Lanka. The study used four analytical methods — energy-dispersive X-ray fluorescence, headspace GC-MS, qPCR and thermogravimetric analysis — on 104 cinnamon samples, 44 of which were labelled as Ceylon.[12]
The findings were bad:
- 66 % of all samples failed to meet international quality standards, were non-compliant with EU food safety legislation, were suspected of fraud, or could be toxic for children due to high coumarin content.
- 9 % of samples labelled as Ceylon were totally or partially substituted with Cassia.
- Several samples were suspected of bark substitution with other plant parts — roots, leaves, flowers — which have lower commercial value and different compound profiles.
- 10 samples exceeded the EU lead limit (2 mg/kg) in European food safety legislation.
- 31 samples were flagged as potentially hazardous for children due to high coumarin content.
The JRC concluded: "The high rate of irregular cinnamon samples in the European market indicates that attention should be paid to the situation by all stakeholders in the sector."[12]
Other market studies tell a consistent story. A Czech Republic analysis of retail ground cinnamon found that every single sample was Cassia — none was Ceylon despite some being sold without species identification.[13] An Italian market survey found 51 % Cassia, 10 % mixed, and only 39 % genuine Ceylon.[8] Consumer Reports testing found an 18 % adulteration rate in Cassia products and 5 % in Ceylon products.
If 9 % of products labelled "Ceylon" are actually Cassia in the regulated EU market, the adulteration rate in less-regulated supply chains is likely higher. A species declaration on a COA is only as good as the verification behind it.
07 · Verification
How to Verify Species Without a DNA Lab
For most B2B ingredient buyers, sending every incoming lot for DNA barcoding is not practical. The good news is that HPLC — which your contract lab already runs for polyphenol content — can distinguish the species if you know what to ask for.
Method 1: HPLC coumarin-to-cinnamaldehyde ratio (most practical)
Both compounds can be quantified in the same HPLC-DAD run. A 2025 validated method confirmed that the coumarin/cinnamaldehyde ratio reliably distinguishes Ceylon from Cassia:[14]
- Ceylon samples: coumarin ~300 ppm, high cinnamaldehyde → very low ratio
- Cassia samples: coumarin 1 300–3 800 ppm, cinnamaldehyde comparable → much higher ratio
Ask your supplier — or your own lab — to report both analytes on the same COA. If a lot labelled "Ceylon" shows coumarin above 500 ppm, it is either Cassia or adulterated. This is the cheapest and fastest species-verification test available.
Method 2: Eugenol detection
Ceylon cinnamon bark contains eugenol as a characteristic volatile component. It is largely absent from all three Cassia species. Multiple studies confirm that "true cinnamon is easily distinguished from cassia by the presence of eugenol, absence of δ-cadinene, much lower amounts of coumarin, and larger amounts of benzyl benzoate."[13] A GC-MS volatile profile will pick this up — useful if your supplier already provides an essential-oil analysis.
Method 3: DNA barcoding / Bar-HRM (high confidence, high cost)
A 2024 study in PLOS ONE developed Barcode High-Resolution Melting (Bar-HRM) markers that distinguish all four commercial species from each other — and can even detect fungal contamination (Aspergillus flavus) in mixed samples. The method works on bark, powder and processed extracts. It is the gold standard for species authentication but requires a molecular-biology-equipped laboratory and costs more than a routine HPLC run.[15]
Method 4: FT-NIR / FTIR spectroscopy (rapid screening)
Near-infrared and mid-infrared spectroscopy combined with chemometric analysis can detect Cassia adulteration in Ceylon cinnamon non-destructively, with a detection limit of approximately 20 % substitution. Several laboratories and food-safety agencies are adopting these methods for high-throughput screening. Useful for large incoming batches where you need a quick pass/fail before committing to full HPLC confirmation.[16]
Our approach
We state the species binomial on every COA and can provide batch-level coumarin quantification by HPLC on request. For clients requiring Ceylon, we can add a coumarin/cinnamaldehyde ratio report as species-verification documentation. DNA barcoding is available through our third-party testing partners if needed for regulatory submissions. Our cinnamon bark extract buying guide covers the full incoming-QC checklist, including what to look for beyond species verification.
08 · Decision
Cassia vs Ceylon Cinnamon Extract — The Decision Treet
There is no universally correct answer. The right species depends on your daily dose, your target market, your product positioning and your tolerance for incoming-QC complexity.
Start with daily dose
- Daily dose ≤ 500 mg of extract: Cassia (C. cassia) is viable. At this dose, even a 1 % coumarin lot stays below the EFSA TDI for most adults. Require batch-level coumarin testing to catch outlier lots. Cost advantage is real.
- Daily dose > 1 g of extract: Choose Ceylon. The coumarin arithmetic at this dose level makes Cassia non-compliant for EU markets under most realistic batch scenarios. No amount of batch testing solves a structural arithmetic problem.
- Daily dose 500 mg–1 g: Grey zone. Cassia can work if your specific lot tests low on coumarin, but you are one bad batch away from non-compliance. If you cannot absorb the risk of rejecting an incoming lot, Ceylon is the safer sourcing decision.
Then consider your market
- EU market: The EFSA TDI is enforceable and the JRC is actively investigating. Trend is toward Ceylon. If you stay with Cassia, document your coumarin compliance per batch — you may need it.
- US market: No federal coumarin ceiling. Cassia's compliance pressure is lower, but an increasing number of US brands are voluntarily switching to Ceylon as a premium differentiator and to pre-empt potential future regulation.
- Both EU and US: Design for the stricter standard (EFSA TDI) to avoid maintaining two SKUs.
Then consider your positioning
- "Clinically substantiated" blood-sugar formula: Cassia has the deeper evidence file — 24+ RCTs, multiple meta-analyses. If your regulatory team wants direct trial data behind the ingredient, Cassia gives you more to cite. The 2025 Ceylon RCT is a start, but it is one study.
- "Clean label / safe for daily use" positioning: Ceylon is the only story. Zero coumarin concern, no asterisks on the label.
- Cost-sensitive functional food: Cassia at the 10 % or 20 % polyphenol grade. Low daily dose per serving keeps coumarin well inside limits. Cost per kilogram of extract is meaningfully lower.
Finally, consider supply stability
Ceylon represents roughly 8 % of global cinnamon production. If your annual requirement is large, confirm supply continuity with your supplier before locking in a Ceylon-only specification. Lead times for Ceylon-sourced extract can be 2–4 weeks longer than Cassia. We can supply both and will tell you upfront if a Ceylon order will take longer to fill.
FAQ
Frequently Asked Questions
Are there really four cinnamon species or just two?
Four species are commercially significant: C. verum (Ceylon), C. cassia (Chinese), C. burmannii (Indonesian/Korintje) and C. loureiroi (Vietnamese/Saigon). The industry convention of grouping the last three as "Cassia" obscures the fact that they differ substantially in coumarin content and essential-oil composition. Indonesian C. burmannii typically has the highest coumarin of all four species.
Which species was used in the clinical trials on blood sugar?
The vast majority of published human RCTs used Cinnamomum cassia. A 2015 review stated that C. cassia was the only species tested in human subjects at that time. The first large-scale RCT using pure C. verum (Ceylon) was published in 2025 by Ranasinghe's group in Sri Lanka, with positive results in 210 adults. Ceylon's evidence base is growing but remains much thinner than Cassia's.
Is Ceylon cinnamon extract always safer than Cassia?
In terms of coumarin — yes, by a wide margin. Ceylon bark contains roughly 0.004 % coumarin versus approximately 0.3–1 % for Chinese cassia and potentially higher for Indonesian and Vietnamese varieties. At daily supplement doses above 500 mg of extract, the coumarin load from Cassia can exceed the EFSA tolerable daily intake, whereas Ceylon stays well below at any plausible dose. At very low daily doses (under 250 mg), both species are safely within the TDI.
How can I tell whether my cinnamon extract is really Ceylon?
The most practical method is HPLC coumarin-to-cinnamaldehyde ratio: both analytes can be measured in a single run. Ceylon shows coumarin below 300 ppm; Cassia shows 1 300–3 800 ppm. Eugenol presence (detected by GC-MS) is another Ceylon marker. DNA barcoding provides the highest confidence but costs more and requires a specialist laboratory. A COA that simply says "Ceylon" or "Cassia" without analytical verification is not reliable — the 2025 JRC study found that 9 % of Ceylon-labelled products in the EU were actually Cassia.
Does water extraction remove coumarin from Cassia cinnamon?
Partially. Coumarin is weakly polar (log P ~1.4), so water and water–ethanol extraction systems preferentially pull polar polyphenols while leaving a portion of the coumarin behind. A Cassia-sourced water-extracted polyphenol product will typically contain less coumarin than the raw bark. However, the reduction is not complete or consistent — it depends on the starting bark's coumarin level, which varies 300-fold within the species. Batch-level coumarin testing on the finished extract is still necessary for EU compliance.
Does PhytoVale supply both Cassia and Ceylon cinnamon extract?
Yes. Our standard cinnamon bark extract is C. cassia from Guangxi, China, available at 10 %, 20 % and 30 % total polyphenols by UV. Ceylon-sourced material is available on request. Batch-level coumarin testing by HPLC can be added to the COA for either source. Tell us your target dose, market and application and we will recommend the right specification.
References
References
Species identification & chemistry
[1] Rao PV, Gan SH. Cinnamon: a multifaceted medicinal plant. Evid Based Complement Alternat Med. 2014;2014:642942. doi:10.1155/2014/642942
[2] Wang Y-H et al. Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States. J Agric Food Chem. 2013;61(18):4470–4476. doi:10.1021/jf4005862
Clinical evidence by species
[3] Ranasinghe P et al. The glycaemic outcomes of Cinnamon, a review of the experimental evidence and clinical trials. Nutr J. 2015;14:108. doi:10.1186/s12937-015-0098-9
[4] Hayward NJ et al. A tale of two cinnamons: a comparative review of the clinical evidence of Cinnamomum verum and C. cassia as diabetes interventions. J Herb Med. 2019;21:100342. doi:10.1016/j.hermed.2019.100342
[5] Asbaghi O et al. The effect of cinnamon supplementation on glycemic control in patients with type 2 diabetes mellitus: an updated systematic review and dose-response meta-analysis. Phytother Res. 2024;38(1):117–130. doi:10.1002/ptr.8026
[6] Muthukuda D, de Silva CK et al. Effects of Cinnamomum zeylanicum (Ceylon cinnamon) extract on lipid profile, glucose levels and its safety in adults: a randomized, double-blind, controlled trial. PLOS ONE. 2025;20(1):e0317904. doi:10.1371/journal.pone.0317904
[7] Ranasinghe P et al. Evaluation of pharmacodynamic properties and safety of Cinnamomum zeylanicum (Ceylon cinnamon) in healthy adults: a phase I clinical trial. BMC Complement Med Ther. 2017;17:550. doi:10.1186/s12906-017-2067-7
Coumarin quantification & variation
[8] Woehrlin F et al. Quantification of flavoring constituents in cinnamon: high variation of coumarin in cassia bark from the German retail market and in authentic samples from Indonesia. J Agric Food Chem. 2010;58(19):10568–10575. doi:10.1021/jf102112p
[9] Ayah Labs. Cassia vs. Ceylon: why the cinnamon in your supplement formula may already exceed EU coumarin limits. 2025. ayahlabs.com
Extraction & polyphenol chemistry
[10] US Patent 9,861,610. Process for selective extraction of bioactive and bioavailable cinnamon polyphenols and procyanidin oligomers and a stable composition thereof. USPTO
[11] Hartel S et al. Anti-hyperglycaemic properties of cinnamon: comparison of four commercial species. Plant Foods Hum Nutr. 2019;74:544–550. doi:10.1007/s11130-019-00760-8
Market investigation & adulteration
[12] Ghidotti M et al. Investigation of cinnamon on the European market. npj Sci Food. 2025. doi:10.1038/s41538-025-00485-w
[13] Blahová J, Svobodová Z. Assessment of coumarin levels in ground cinnamon available in the Czech retail market. ScientificWorldJournal. 2012;2012:263851. doi:10.1100/2012/263851
Species verification methods
[14] Optimized HPLC-DAD method for quantifying coumarin and cinnamaldehyde in local cinnamon sample. 2025. doi:10.1016/j.sciaf.2025.e02610
[15] Barcode high-resolution melting (Bar-HRM) analysis to authenticate true cinnamon (Cinnamomum verum) from its adulterants and contaminants. PLOS ONE. 2024. doi:10.1371/journal.pone.0328808
[16] Cantarelli MA et al. Low-cost analytic method for the identification of cinnamon adulteration. Microchem J. 2020;159:105513. doi:10.1016/j.microc.2020.105513
Written by
FloraPhytoVale technical-content team. Flora writes product and ingredient guides for B2B buyers, drawing on published literature and supplier-side experience.
Reviewed by
Prof. Bingji MaProfessor of Pharmacognosy. Prof. Ma reviews botanical-extract content for scientific accuracy before publication.
Disclaimer — PhytoVale supplies the ingredient discussed in this article. This content is provided for informational purposes only and does not constitute medical, legal or regulatory advice. Always verify claims against the primary literature cited above and consult qualified professionals for product-specific decisions.
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