Comprehensive Metabolomic and Phytochemical Profiling of Saigon Cinnamon Reveals Promise as a Functional Food and Nutraceutical

The growing global interest in functional foods has intensified scientific attention toward naturally occurring plant compounds with therapeutic and nutritional benefits. This study presents a comprehensive metabolomic and phytochemical evaluation of Cinnamomum loureiroi (Saigon cinnamon), highlighting it as a promising candidate for functional food and nutraceutical development. Using integrative techniques including GC–MS, spectrophotometry, HPLC, and standard phytochemical assays, Saigon cinnamon exhibited a broad spectrum of phytochemicals, notably cinnamaldehyde, flavonoids, and terpenoids, which are known to contribute to its antioxidant and nutraceutical effects. Nutritional analyses revealed high levels of dietary fiber, essential minerals (Ca, Mg, K), and vitamins—particularly Vitamin E and B-complex variants. Anti-nutrient content, including oxalates, phytates, and tannins, was found to be negligible. Chronic toxicity evaluation in Wistar rats showed no significant adverse effects at sub-lethal doses, reinforcing the safety of Saigon cinnamon for long-term dietary use. These results underscore the multifunctional probability of C. loureiroi as a nutritious, health-promoting botanical rich in antioxidants, with intriguing uses in functional food development and nutraceutical formulation.