Cinnamon oil is obtained by steam distillation of cinnamon leaves and the oil yield ranges between 0.5% and 1.8%. More than 47 compounds have been identified from the leaf oil, the most significant being eugenol, which constitutes 65“-92% . Cinnamon leaf oil is cheaper than bark oil and is used in the flavor industry, to a lesser extent, to flavor confectionary. It is also used as a source of eugenol for the preparation of vanillin. Cinnamon oleoresin obtained by solvent extraction is a dark brown extremely concentrated and viscous liquid, closely approximating the total spice flavour and containing 50% or more volatile oil.
Fights free radicals
Stimulates the immune system
Precautions of Cinnamon Oil
Always dilute. This oil is not generally suitable for children under 6 and should be diluted more for children over 6. Repeated or undiluted use can cause skin sensitization. Diffuse with caution as well, since this potent oil may irritate nasal passages (don't inale directly from bottle or diffuser). Always test for skin sensitivity prior to widespread use and use on the feet when possible. Excessive use of any oil can lead to skin sensitization. Keep out of eyes, ears, or nose. Not all oils are created equal, so test brands carefully, and never use an oil in a way not recommended by its maker.