Cinnamon is the most frequently used spice in the world.
Along with spicing up our food, cinnamon also provides
health benefits.
The powder that we put on our toast is ground from the
inner bark of the cinnamon tree, an evergreen member of
the laurel family. There are 2 principal species that
are distinguished in cultivation, but the inner bark of
them both is used interchangeably for both culinary and
medicinal uses.
Cinnamomum verum, also called Chinese Cinnamon, has a
long history of use in traditional Chinese
medicine. Cinnamon is a warming herb and has been used
in traditional Chinese medicine to disperse cold and
warm the energy channels in the body. Interestingly
though, cinnamon is also antipyretic and can lower body
temperature if there is a fever. Cinnamon is an
excellent food preservative and has a strong inhibitory
effect on many pathogenic bacteria and fungi. Its
addition to fresh apple juice is both delicious and
functional. The German Health Commission approved its
internal use for dyspeptic complaints such as mild
gastrointestinal spasms. This health benefit of
cinnamon may be due to its cinnamaldehyde content, which
has been shown to have a tranquilizing effect on the
central nervous system. It also helps digestion by
enhancing trypsin activity and hydrolysis of fats (lipolysis). Cinnamomum
is mildly analgesic.
With its antifungal and antibacterial actions,
cinnamomum verum helps control the virulent actions of
many microorganisms including the one which causes
Botulism and S. Aureus, a source of staff infections. It
acts strongly against the fungi that produces aflatoxi,
a potent poison and carcinogen.
The exciting news about the health benefits of cinnamon
are the results of a handful of studies that suggest
cinnamon might play a role in blood sugar regulation. A
recent study investigating cinnamon's effects on
patients with type 2 diabetes, found a significant
reduction (18-29%) of mean fasting serum glucose after
40 days of administration of either 1, 3 or 6 grams of
cinnamon per day. The study also showed significant
reductions in triglycerides, LDL cholesterol and total
cholesterol, with no significant change in HDL
cholesterol. Cessation of therapy resulted in a return
to previous levels. No reductions were reported in the
placebo group.
While this study of the benefits of cinnamon is
preliminary, the results are impressive. Researchers at
USDA labs theorize that the flavonoids or polyphenols
in cinnamon may make fat cells in the body more
responsive to insulin, thus causing a lowering of blood
sugar. More specifically, it is possible that cinnamon
health effects change in the enzyme metabolism of the
insulin receptor on fat cells, causing them to be less
insulin resistant.
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