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This article was the subject of a Wiki Education Foundation-supported course assignment, between 25 August 2020 and 25 November 2020. Further details are available
on the course page. Student editor(s):
TCMexquisite1.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 17:43, 16 January 2022 (UTC)
I just read that Saigon cinnamon has the Latin name Cinnamomum loureirii. Is this correct? Is it actually a separate species? I'd always thought it was just a variety of cassia. Badagnani 22:39, 4 October 2005 (UTC)
Thanks for checking on this. Now the next question is, is some or all of the commercially produced cinnamon from Vietnam C. loureirii or C. cassia? And is "Vietnamese cinnamon" the same as "Saigon cinnamon"? If loureirii then the text about Vietnamese cinnamon in the Cassia article will need to be changed.
In my opinion, Vietnamese cinnamon does have a more intense flavor and a slightly more phenolic smell than regular cassia. Badagnani 18:31, 5 December 2005 (UTC)
Okay, I've made a Saigon cinnamon article, and fixed the text of other articles which mention it. Hope I did it right. Since there are two spellings of the species, I don't know which to put in the taxobox because they're both listed as being the name given to it by Nees. Wonder which is the official one. Badagnani 03:25, 7 December 2005 (UTC)
It looks as if there are many species of Cinnamomum in Vietnam, not just C. loureiroi but also C. cassia and others. So how do we know the actual species of what is being grown and marketed? I had assumed earlier that all the Vietnamese cinnamon was C. loureiroi but that might not be true.
http://www.google.com/search?hl=en&lr=&q=%22quang+nam%22+cinnamomum
http://www.google.com/search?hl=en&lr=&q=%22quang+nam%22+cassia
Badagnani 15:42, 6 July 2006 (UTC)
Apparently that pronunciation ("KAH-shuh") is the correct pronunciation. But the original pronuncation is not well known, like the words plantain ("PLAN-tuhn") or consummate ("con-SUM-muht"). Badagnani 04:31, 19 June 2006 (UTC)
I just edited out at statement that it's related to cannabis, because from the scientific classification, it seems that the only relation is that both are flowering plants. Ccrrccrr 23:34, 31 December 2006 (UTC)
Cassia buds are redirected here, but theres no description of this commodity.-- Juan de Vojníkov 11:25, 31 January 2007 (UTC)
which will clearify the confusion with genus Cassia.
In the mean time, I would like to call for implementing of plant coding system and subcoding for plant parts, to serve verification purposes. Such practices have been adopted by other disciplines for ages, which including disease coding, chemical coding, DNA coding, enzyme coding, virus and bacteria coding etc in addition to scientific names. More over, book and journal coding systems also have long histories to live for. —Preceding unsigned comment added by 64.62.138.21 ( talk) 09:32, 9 November 2007 (UTC)
I think the health section is unbalanced. It discusses positive effects but does not emphasize that the substance is toxic. Ulner ( talk) 17:17, 20 December 2007 (UTC)
There are three types of Cassia.
1. Cinnamomum aromaticum: This is native to Southern China. It is sold in broken pieces. 2. Cinnamomum loureiroi: This is native to Vietnam. It is sold in broken pieces. 3. Cinnamomum burmannii: This is native to Indonesia. It is sold in neat quills.
The article constantly refers to Cinnamomum aromaticum being grown in regions where it does not. It is grown solely in Southern China and Vietnam. Cinnamomum burmannii is often sold in the USA in quills or in powdered form as "Cinnamon." All of the discussion about Cassia which is grown in outside of China and Vietnam does not belong on the Cinnamomum aromaticum page. 67.169.43.188 ( talk) 12:08, 22 December 2007 (UTC)
Please discuss here, thoroughly, before blanking many paragraphs of sourced text, thanks. Badagnani ( talk) 03:28, 16 June 2008 (UTC)
This needs to be re-evaluated. In the first instance, the deleter engaged in misleading arguments to defend his position. Nobody claimed that Cinnamon cured diabetes. (Does insulin cure diabetes?) It was claimed that as a treatment is was helpful for people with diabetes. Secondly, by now, there seems to be a lot more available research. (The deleter restricted his searches only to what was available on the internet eleven years ago.) — Preceding unsigned comment added by 69.124.116.101 ( talk) 14:17, 4 February 2019 (UTC)
Additionally, its use in herbalism to treat symptoms of diabetes historically is well-attested, and deserves to be recorded in any encyclopedia entry on the subject. — Preceding unsigned comment added by 69.124.116.101 ( talk) 14:25, 4 February 2019 (UTC)
For the maximum assurance of good faith among your fellow editors, in the future please do not blank many paragraphs without first placing "cite needed" tags or discussing thoroughly at "Discussion." I'll get you started by placing the removed text here:
“ | The anti-diabetic effects, which may even be produced by brewing a tea from cassia bark, may be beneficial for non-diabetics to prevent and control elevated glucose, insulin, and blood lipid levels.
Researchers at the University of California, Santa Barbara have discovered an extract of common cinnamon that contains a class of small organic molecules that inhibit several key processes in Alzheimer’s disease. The cinnamon extract inhibits the aggregation of tau proteins and disassembles fibers that have already formed, suggesting that neurofibrillary tangles can possibly be reversed by these compounds. The extract exhibits potent inhibitory activity, is orally available, water-soluble, non-toxic, and the bioactive molecules are likely brain permeable. The extract is readily produced in large quantities and can be encapsulated in powder form for oral administration. These properties make the cinnamon extract a highly favourable substance for development into an effective therapeutic to slow or prevent Alzheimer’s disease. [1] There is also much anecdotal evidence that consumption of cassia has a strong effect in lowering blood pressure, making it potentially useful to those suffering from hypertension. The USDA has three ongoing studies that are monitoring the blood pressure effect. Though the spice has been used for thousands of years, there is concern that there is as yet no knowledge about the potential for toxic buildup of the fat-soluble components in cassia, as anything fat-soluble could potentially be subject to toxic buildup. There are no concluded long-term clinical studies on the use of cassia for health reasons. |
” |
Badagnani ( talk) 04:02, 17 June 2008 (UTC)
moving new topic to its own section below "consequences of removing reference" -- Enric Naval ( talk) 23:43, 17 June 2008 (UTC)
You haven't addressed the other text, save for a single issue, resorting to boilerplate "I don't like it," "I don't like the sources," etc. with essentially no specifics. The addressing should have taken place *before* the blanking. Please do so in the future, addressing each in detail. You seem to be knowledgeable about this subject (is that correct?), so if you believe "debunking" is necessary, please do so here. I await discussion of the other issues. Badagnani ( talk) 05:47, 17 June 2008 (UTC)
You do not have permission to refer to me as "dude" (and doing so undermines your credibility). It would be much better if you actually addressed the comments above rather than bringing up several strange points that lead me to believe you don't truly possess knowledge about this subject (am I correct?). Badagnani ( talk) 07:15, 17 June 2008 (UTC)
It would be great if editors would actually address all points removed (as, for example, the fat-solubility and danger of bioaccumulation). Would it be possible for editors removing large amounts of text, or commenting on such removals, actually address the text that was removed? Badagnani ( talk) 19:33, 17 June 2008 (UTC)
That's the thing--the blanking editor simply chose to make a few very rude jokes, over and over, rather than do what you did--actually search and find sources in this subject area. Your work shows good faith and I hope that other editor will choose to edit in such a manner in the future. Badagnani ( talk) 22:46, 17 June 2008 (UTC)
References
moved from above section to avoid confusions, since it starts a new topic in the middle of a thread
If the claims of the effect of the water-soluble component of cinnamon on tau protein aggregation is true, removing this reference will result in the needless suffering and deaths of millions. The effect is real. It works. Those in the Alzheimer community that have used it know it. It's anecdotal evidence at this point, but why should Wikipedia keep people in the dark just because there hasn't been time for governments to fund studies yet? This information is on the very cutting edge of research. People need to know that these claims exist. Instead of just deleting all of these unconfirmed claims of cinnamon's medicinal uses, it would be better to include them in a section entitled "Unconfirmed Medicinal Uses". Swarfmaker ( talk) 23:41, 17 June 2008 (UTC)
Where exactly in China and Vietnam is cassia produced? Badagnani ( talk) 23:53, 16 August 2008 (UTC)
Seems to be Guangxi, Guangdong, and Yunnan. Badagnani ( talk) 23:58, 16 August 2008 (UTC)
Is it also produced in Taiwan? Badagnani ( talk) 23:57, 16 August 2008 (UTC)
I found reference to cassia bark use in the production of almond flavor (benzaldehyde) in On Food and Cooking by Harold McGee ( ISBN 0684800012). Benzaldehyde is apparently a byproduct of hydrogen cyanide production in bitter almonds but is also produced in cassia bark and synthesized chemically. Dose anyone else know anything about this or have additional references on this? Ndklassen ( talk) 20:06, 21 February 2009 (UTC)
Hi. The fact that in the US most "cassia" is labelled as "cinnamon" does not mean that we have to use the term "cinnamon" if we mean "cassia". The article is about "cassia" - there is a separate article on "cinnamon". -- Rui ''Gabriel'' Correia ( talk) 23:04, 2 November 2010 (UTC)
Is there a difference in flavor between Cassia and Cinnamon? I've found one source which claims that Cassia has a stronger flavor, but that source sells the stuff, so I can't trust it. 63.87.189.17 ( talk) 19:03, 24 November 2010 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 7 September 2022 and 12 December 2022. Further details are available
on the course page. Student editor(s):
Sr14werb (
article contribs).
— Assignment last updated by Sienasaint13 ( talk) 23:53, 4 December 2022 (UTC)
![]() | This article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||
|
This article was the subject of a Wiki Education Foundation-supported course assignment, between 25 August 2020 and 25 November 2020. Further details are available
on the course page. Student editor(s):
TCMexquisite1.
Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT ( talk) 17:43, 16 January 2022 (UTC)
I just read that Saigon cinnamon has the Latin name Cinnamomum loureirii. Is this correct? Is it actually a separate species? I'd always thought it was just a variety of cassia. Badagnani 22:39, 4 October 2005 (UTC)
Thanks for checking on this. Now the next question is, is some or all of the commercially produced cinnamon from Vietnam C. loureirii or C. cassia? And is "Vietnamese cinnamon" the same as "Saigon cinnamon"? If loureirii then the text about Vietnamese cinnamon in the Cassia article will need to be changed.
In my opinion, Vietnamese cinnamon does have a more intense flavor and a slightly more phenolic smell than regular cassia. Badagnani 18:31, 5 December 2005 (UTC)
Okay, I've made a Saigon cinnamon article, and fixed the text of other articles which mention it. Hope I did it right. Since there are two spellings of the species, I don't know which to put in the taxobox because they're both listed as being the name given to it by Nees. Wonder which is the official one. Badagnani 03:25, 7 December 2005 (UTC)
It looks as if there are many species of Cinnamomum in Vietnam, not just C. loureiroi but also C. cassia and others. So how do we know the actual species of what is being grown and marketed? I had assumed earlier that all the Vietnamese cinnamon was C. loureiroi but that might not be true.
http://www.google.com/search?hl=en&lr=&q=%22quang+nam%22+cinnamomum
http://www.google.com/search?hl=en&lr=&q=%22quang+nam%22+cassia
Badagnani 15:42, 6 July 2006 (UTC)
Apparently that pronunciation ("KAH-shuh") is the correct pronunciation. But the original pronuncation is not well known, like the words plantain ("PLAN-tuhn") or consummate ("con-SUM-muht"). Badagnani 04:31, 19 June 2006 (UTC)
I just edited out at statement that it's related to cannabis, because from the scientific classification, it seems that the only relation is that both are flowering plants. Ccrrccrr 23:34, 31 December 2006 (UTC)
Cassia buds are redirected here, but theres no description of this commodity.-- Juan de Vojníkov 11:25, 31 January 2007 (UTC)
which will clearify the confusion with genus Cassia.
In the mean time, I would like to call for implementing of plant coding system and subcoding for plant parts, to serve verification purposes. Such practices have been adopted by other disciplines for ages, which including disease coding, chemical coding, DNA coding, enzyme coding, virus and bacteria coding etc in addition to scientific names. More over, book and journal coding systems also have long histories to live for. —Preceding unsigned comment added by 64.62.138.21 ( talk) 09:32, 9 November 2007 (UTC)
I think the health section is unbalanced. It discusses positive effects but does not emphasize that the substance is toxic. Ulner ( talk) 17:17, 20 December 2007 (UTC)
There are three types of Cassia.
1. Cinnamomum aromaticum: This is native to Southern China. It is sold in broken pieces. 2. Cinnamomum loureiroi: This is native to Vietnam. It is sold in broken pieces. 3. Cinnamomum burmannii: This is native to Indonesia. It is sold in neat quills.
The article constantly refers to Cinnamomum aromaticum being grown in regions where it does not. It is grown solely in Southern China and Vietnam. Cinnamomum burmannii is often sold in the USA in quills or in powdered form as "Cinnamon." All of the discussion about Cassia which is grown in outside of China and Vietnam does not belong on the Cinnamomum aromaticum page. 67.169.43.188 ( talk) 12:08, 22 December 2007 (UTC)
Please discuss here, thoroughly, before blanking many paragraphs of sourced text, thanks. Badagnani ( talk) 03:28, 16 June 2008 (UTC)
This needs to be re-evaluated. In the first instance, the deleter engaged in misleading arguments to defend his position. Nobody claimed that Cinnamon cured diabetes. (Does insulin cure diabetes?) It was claimed that as a treatment is was helpful for people with diabetes. Secondly, by now, there seems to be a lot more available research. (The deleter restricted his searches only to what was available on the internet eleven years ago.) — Preceding unsigned comment added by 69.124.116.101 ( talk) 14:17, 4 February 2019 (UTC)
Additionally, its use in herbalism to treat symptoms of diabetes historically is well-attested, and deserves to be recorded in any encyclopedia entry on the subject. — Preceding unsigned comment added by 69.124.116.101 ( talk) 14:25, 4 February 2019 (UTC)
For the maximum assurance of good faith among your fellow editors, in the future please do not blank many paragraphs without first placing "cite needed" tags or discussing thoroughly at "Discussion." I'll get you started by placing the removed text here:
“ | The anti-diabetic effects, which may even be produced by brewing a tea from cassia bark, may be beneficial for non-diabetics to prevent and control elevated glucose, insulin, and blood lipid levels.
Researchers at the University of California, Santa Barbara have discovered an extract of common cinnamon that contains a class of small organic molecules that inhibit several key processes in Alzheimer’s disease. The cinnamon extract inhibits the aggregation of tau proteins and disassembles fibers that have already formed, suggesting that neurofibrillary tangles can possibly be reversed by these compounds. The extract exhibits potent inhibitory activity, is orally available, water-soluble, non-toxic, and the bioactive molecules are likely brain permeable. The extract is readily produced in large quantities and can be encapsulated in powder form for oral administration. These properties make the cinnamon extract a highly favourable substance for development into an effective therapeutic to slow or prevent Alzheimer’s disease. [1] There is also much anecdotal evidence that consumption of cassia has a strong effect in lowering blood pressure, making it potentially useful to those suffering from hypertension. The USDA has three ongoing studies that are monitoring the blood pressure effect. Though the spice has been used for thousands of years, there is concern that there is as yet no knowledge about the potential for toxic buildup of the fat-soluble components in cassia, as anything fat-soluble could potentially be subject to toxic buildup. There are no concluded long-term clinical studies on the use of cassia for health reasons. |
” |
Badagnani ( talk) 04:02, 17 June 2008 (UTC)
moving new topic to its own section below "consequences of removing reference" -- Enric Naval ( talk) 23:43, 17 June 2008 (UTC)
You haven't addressed the other text, save for a single issue, resorting to boilerplate "I don't like it," "I don't like the sources," etc. with essentially no specifics. The addressing should have taken place *before* the blanking. Please do so in the future, addressing each in detail. You seem to be knowledgeable about this subject (is that correct?), so if you believe "debunking" is necessary, please do so here. I await discussion of the other issues. Badagnani ( talk) 05:47, 17 June 2008 (UTC)
You do not have permission to refer to me as "dude" (and doing so undermines your credibility). It would be much better if you actually addressed the comments above rather than bringing up several strange points that lead me to believe you don't truly possess knowledge about this subject (am I correct?). Badagnani ( talk) 07:15, 17 June 2008 (UTC)
It would be great if editors would actually address all points removed (as, for example, the fat-solubility and danger of bioaccumulation). Would it be possible for editors removing large amounts of text, or commenting on such removals, actually address the text that was removed? Badagnani ( talk) 19:33, 17 June 2008 (UTC)
That's the thing--the blanking editor simply chose to make a few very rude jokes, over and over, rather than do what you did--actually search and find sources in this subject area. Your work shows good faith and I hope that other editor will choose to edit in such a manner in the future. Badagnani ( talk) 22:46, 17 June 2008 (UTC)
References
moved from above section to avoid confusions, since it starts a new topic in the middle of a thread
If the claims of the effect of the water-soluble component of cinnamon on tau protein aggregation is true, removing this reference will result in the needless suffering and deaths of millions. The effect is real. It works. Those in the Alzheimer community that have used it know it. It's anecdotal evidence at this point, but why should Wikipedia keep people in the dark just because there hasn't been time for governments to fund studies yet? This information is on the very cutting edge of research. People need to know that these claims exist. Instead of just deleting all of these unconfirmed claims of cinnamon's medicinal uses, it would be better to include them in a section entitled "Unconfirmed Medicinal Uses". Swarfmaker ( talk) 23:41, 17 June 2008 (UTC)
Where exactly in China and Vietnam is cassia produced? Badagnani ( talk) 23:53, 16 August 2008 (UTC)
Seems to be Guangxi, Guangdong, and Yunnan. Badagnani ( talk) 23:58, 16 August 2008 (UTC)
Is it also produced in Taiwan? Badagnani ( talk) 23:57, 16 August 2008 (UTC)
I found reference to cassia bark use in the production of almond flavor (benzaldehyde) in On Food and Cooking by Harold McGee ( ISBN 0684800012). Benzaldehyde is apparently a byproduct of hydrogen cyanide production in bitter almonds but is also produced in cassia bark and synthesized chemically. Dose anyone else know anything about this or have additional references on this? Ndklassen ( talk) 20:06, 21 February 2009 (UTC)
Hi. The fact that in the US most "cassia" is labelled as "cinnamon" does not mean that we have to use the term "cinnamon" if we mean "cassia". The article is about "cassia" - there is a separate article on "cinnamon". -- Rui ''Gabriel'' Correia ( talk) 23:04, 2 November 2010 (UTC)
Is there a difference in flavor between Cassia and Cinnamon? I've found one source which claims that Cassia has a stronger flavor, but that source sells the stuff, so I can't trust it. 63.87.189.17 ( talk) 19:03, 24 November 2010 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 7 September 2022 and 12 December 2022. Further details are available
on the course page. Student editor(s):
Sr14werb (
article contribs).
— Assignment last updated by Sienasaint13 ( talk) 23:53, 4 December 2022 (UTC)