Cinnamon bark as antibacterial agent: A mini-review

Emad Mohamed Abdallah; Abdur Rauf; Alaa MM Sadeek

doi:10.30574/gscbps.2020.10.1.0012

Authors

Emad Mohamed Abdallah Department of Laboratory Sciences, College of Science and Arts at Al Rass, Qassim University, Saudi Arabia.
Abdur Rauf Department of Chemistry, University of Swabi, Swabi, Anbar, Khyber Pakhtunkhwa, Pakistan.
Alaa MM Sadeek Department of Laboratory Sciences, College of Science and Arts at Al Rass, Qassim University, Saudi Arabia.

DOI:

https://doi.org/10.30574/gscbps.2020.10.1.0012

Keywords:

Cinnamomum, Cinnamon bark, Antibacterial, Bacterial pathogens, Spices

Abstract

The rise in cases of antibiotic-resistant pathogens has become a global phenomenon threatens human health and requires the search for alternatives to fallen antibiotics. Medicinal plants have a huge phytochemical diversity that qualifies them as a competitive alternative. Cinnamon bark is a tropical popular spice that comes from Cinnamomum spp. Which are rich in bioactive phytochemical molecules. It has multiple traditional medical uses and considered one of those antibacterial plants that were extensively studied. This mini-review displays the antibacterial potential of cinnamon bark as a promising source for new antibacterial agents, which could be used in pharmaceutical formulations to combat the multi-drug resistant bacteria.

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