Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Cinnamomum species, commonly known as cinnamon, have a long history of use in traditional medicine systems, particularly in Ayurveda, Traditional Chinese Medicine (TCM), and Unani, for the management of fever and related symptoms. In these traditions, cinnamon is often used in combination with other herbs as part of decoctions or teas believed to "dispel cold" and "activate circulation." Historical texts, such as the Chinese Pharmacopoeia and classical Ayurvedic literature, mention cinnamon as an ingredient in formulations used for feverish conditions, chills, and general malaise. The rationale in traditional systems is typically based on cinnamon’s reputed warming properties and its ability to promote sweating, which is thought to help "break" a fever.

From a scientific standpoint, there is limited direct evidence supporting the use of cinnamon for reducing fever in humans. Some in vitro and animal studies have shown that cinnamon extracts possess anti-inflammatory and antimicrobial properties, which could, in theory, contribute to its traditional use in febrile illnesses, especially those of infectious origin. However, there are no robust clinical trials or systematic reviews that specifically evaluate the efficacy of Cinnamomum as a fever-reducing agent in humans. Therefore, while its use for fever is well-documented in traditional medicine, scientific validation remains limited.

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