Plant sources •Bark : •Cinchona officinalis ( brown cinchona ) •Cinchona pubescens/succirubra (red cinchona) •Cinchona calisaya ( yellow – pale yellow cinchona) •Cinchona ledgeriana ( yellow cinchona) •Alkaloids—cinchonine, cinchonidine, quinidine, and quinine- antimalarial •Cinnamomum cassia (cinnamon) – cinnamaldehyde, cinnamate, cinnamic acid - Anti-inflammatory, flavoring ( inner bark) Loading… Plant sources

• Bark:
  • Various Cinchona species (brown, red, yellow, pale yellow cinchona) contain alkaloids such as cinchonine, cinchonidine, quinidine, and quinine, which are primarily known for their antimalarial properties.
  • Cinnamomum cassia (cinnamon) contains cinnamaldehyde, cinnamate, and cinnamic acid in its inner bark, providing anti-inflammatory effects and acting as a flavoring agent.

This list effectively shows how different types of bark yield distinct compounds with significant medicinal and culinary uses.