Tinkturenpresse

Dies ist eine alte Version des Dokuments!

---

Cinnamomum burmanni (Nees & T. Nees) Nees ex Blume - syn.Cinnamomum mindanaense Elmer; Laurus burmanni Nees & T. Nees - Lauraceae
Indonesian cinnamon, (Batavia, Padang) cinnamon; Batavia cassia, (Java, Padang, Korintle) cassia; 阴香 yin xiang (chin.), Birmazimt (-Baum), Padang-Zimt, Padang Cassia

Tree, up to 14m high, native to Southeast Asia (China to Indonesia); bark brown outside, red inside, cassia-scented; leaves glaucous green and opaque abaxially, green and shiny adaxially, ovate or oblong to lanceolate, leathery, glabrous, triplinerved, midrib and basal lateral veins very elevated abaxially, conspicuous adaxially; flowers green-white, ca. 5mm; fruit ovoid, ca. 8×5mm.; fruit berries purplish-black when ripe.
„The dried bark is a source of an important spice, which is used as a substitute for cassia bark. The wood is heavy, soft, finely grained, and used for house construction. The leafy branchlets contain volatile oil. Three types of the oil are found in Yunnan: linalool type (linalool ca. 57%), citral type (citral ca. 77%), and cineole type (cineole ca. 47%).“
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200008695

„Twenty-one compounds have been identified in essential oils from the leaf, bark and branches of Cinnamomum burmannii. The main components were 1,8-cineole (6.9-52.9%), borneol (1.7-34.2%), camphor (0-9.8%), terpinen-4-ol (4.1-9.3%), and α-terpineol (6.4-13.0%), depending upon the plant part used to produce the oil.“
[Essential Oils of the Leaf, Bark and Branch of Cinnamomum buramannii Blume., Ji, X.D., Pu, Q.L., Garraffo, H.M., Pannell, L.K., Journal of Essential Oil Research, 3(5), 1991, 373-375]

The bark showed antibacterial activity against gram-negative and mainly Gram-positive bacteria (B.cereus, L.monocytogenes, S.aureus ). Several polyphenols (mainly proanthocyanidins and (epi)catechins) and especially (E)-cinnamaldehyde contributed to the antibacterial properties.
[Antibacterial properties and major bioactive components of cinnamon stick (Cinnamomum burmannii): activity against foodborne pathogenic bacteria., Shan, B., Cai, Y.Z., Brooks, J.D., Corke, H., Journal of agricultural and food chemistry, 55(14), 5484-5490]

The main constituents of the essential oil from leaves of C.burmannii growing in Guangxi (China) were β-caryophyllene (21.7%), 1,8-cineole (18.2%), guaiol (7.5%), and α-terpineol (7.0%). Minor components were β-pinene (3.5%), γ-eudesmol (3.3%), bulnesol (3.1%), (Z)-nerolidol (3.1%), elemol (2.6%), α-caryophyllene (2.2%), α-pinene (1.9%), terpinen-4-ol (1.8%), (+)-ledene (1.3%), caryophyllene oxide (1.2%), and γ-terpinene (1.0%).
[Chemical Constituents and Antioxidant Activity of Essential Oils from Leaves of Cinnamomum burmannii in Guangxi [J]., Deng, C.C., Huo, L.N., Li, P.Y., Chen, R., Deng, Y.H., He, C.L., Lu, C.S., Chinese Journal of Experimental Traditional Medical Formulae, 17, 2010, 034]

Main components of the essential oils from leaves of Mei Pian tree (Cinnamomun burmannii B1 physiological type grown in Guangdong province, China), obtained by hydro-distillation, were D-borneol (78.6%), bornyl acetate (3.2%), (-)-spathulenol (2.6%), and 1,8-cineole (1.9%).
[A new source of natural D-borneol and its characteristic., Chen, L., Su, J., Li, L., Li, B., Li, W., J Med Plants Res, 5, 2011, 3440-7] http://www.academicjournals.org/article/article1380631255_Chen%20et%20al.pdf

Koorders,S.H., Valeton,T., Atlas der Baumarten von Java, vol.2 t.206 (1814) [M.Mangoendimedjo & R.Samadi]
http://plantgenera.org/species.php?id_species=244153