**9.** *Cinnamomum verum* **is used as a preservative**

*C. verum* is used as a preservative due to its antimicrobial and antibacterial qualities, which can inhibit the growth of bacteria, particularly gram-positive bacteria. Cinnamon oil contains a variety of chemicals, the most notable of which are cynammyldehyde, cynammyl alcohol, and eugenol [50]. *C. verum* was examined for antimicrobial activity against *S. aureus*, and it showed the ability to suppress *S. aureus* growth with an optimum inhibitory effort of 0.09%. This discovery is mostly connected to cynammyldehyde, a chemical component found in *C. verum* [51]. Cinnamaldehyde can be used to prevent bacterial growth by inhibiting cell wall formation, cell membrane function, protein synthesis, or nucleic acid synthesis [51].
