Synopsis

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

Cassia bark (Cinnamomum cassia), commonly known as Chinese cinnamon, has a long history of use in Traditional Chinese Medicine (TCM) for managing fever and “chills” associated with colds and flu. In TCM, cassia bark is known as “Rou Gui” and is believed to have warming properties that help dispel cold, support yang energy, and improve circulation. Its use for fever is often in combination with other herbal ingredients as part of multi-herb formulas rather than as a standalone remedy.

From a scientific perspective, cassia bark contains compounds such as cinnamaldehyde and eugenol, which have demonstrated mild anti-inflammatory and antimicrobial activities in laboratory studies. However, there is limited direct clinical evidence to support its efficacy specifically for fever reduction in humans. Most available data comes from in vitro or animal studies, and these do not always translate into effective fever management in people. Furthermore, modern clinical trials focusing on cassia bark’s antipyretic (fever-reducing) effects are lacking.

In summary, the use of cassia bark to support or treat fever is primarily justified by tradition, especially within the context of TCM. While there are some plausible mechanisms based on its phytochemical content, scientific evidence remains weak, and its use for this purpose is best viewed through the lens of traditional herbal practice rather than as a proven modern remedy.

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