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Also known as- Cinnamomum cassia, Cinnamomum verum, and the oil is typically Cinnamomum zeylanicum
Introduction
One of the world's most familiar spices is an up and coming treatment for diabetes, weight control, and hypoglycemia. That modern medicine would finally be finding applications for cinnamon isn't surprising. Cinnamon has been used as a herbal medicine in China for at least 4,000 years. Traditional Chinese Medicine still uses cinnamon as a "warming" agent to fight infections occurring when there is cold or fatigue and to increase the activity of the digestive tract.
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Cinnamon does not only taste good, it also contains many health benefits such as: Anti-Clotting and Anti-Microbial actions, Blood Sugar Control, it boosts Brain Function, it's Calcium and Fiber protect against Heart Disease and improve Colon Health, among other things.
Cinnamon's Scent Boosts Brain Function
Not only does consuming cinnamon improve the body’s ability to utilize blood sugar, but just smelling the wonderful odor of this sweet spice boosts brain activity! Research led by Dr. P. Zoladz and presented April 24, 2004, at the annual meeting of the Association for Chemoreception Sciences, in Sarasota, FL, found that chewing cinnamon flavored gum or just smelling cinnamon enhanced study participants’ cognitive processing. Specifically, cinnamon improved participants’ scores on tasks related to attentional processes, virtual recognition memory, working memory, and visual-motor speed while working on a computer-based program. Participants were exposed to four odorant conditions: no odor, peppermint odor, jasmine, and cinnamon, with cinnamon emerging the clear winner in producing positive effects on brain function. Encouraged by the results of these studies, researchers will be evaluating cinnamon’s potential for enhancing cognition in the elderly, individuals with test-anxiety, and possibly even patients with diseases that lead to cognitive decline. (May 9, 2004)
Calcium and Fiber Improve Colon Health and Protect Against Heart Disease
In addition to its unique essential oils, cinnamon is an excellent source of the trace mineral manganese and a very good source of dietary fiber, iron and calcium. The combination of calcium and fiber in cinnamon is important and can be helpful for the prevention of several different conditions. Both calcium and fiber can bind to bile salts and help remove them from the body. By removing bile, fiber helps to prevent the damage that certain bile salts can cause to colon cells, thereby reducing the risk of colon cancer. In addition, when bile is removed by fiber, the body must break down cholesterol in order to make new bile. This process can help to lower high cholesterol levels, which can be helpful in preventing atherosclerosis and heart disease. For sufferers of irritable bowel syndrome, the fiber in cinnamon may also provide relief from constipation or diarrhea. A Traditional Warming Remedy In addition to the active components in its essential oils and its nutrient composition, cinnamon has also been valued in energy-based medical systems, such as Traditional Chinese Medicine, for its warming qualities. In these traditions, cinnamon has been used to provide relief when faced with the onset of a cold or flu, especially when mixed in a tea with some fresh ginger. Description Cinnamon is the brown bark of the cinnamon tree, which when dried, rolls into a tubular form known as a quill. Cinnamon is available in either its whole quill form (cinnamon sticks) or as ground powder. While there are approximately one hundred varieties of Cinnamonum verum (the scientific name for cinnamon), Cinnamonum zeylanicum (Ceylon cinnamon) and Cinnamomun aromaticum (Chinese cinnamon) are the leading varieties consumed. Ceylon cinnamon is also referred to as true cinnamon, while the Chinese variety is known as Cassia. While both are relatively similar in characteristics and both feature a fragrant, sweet and warm taste, the flavor of the Ceylon variety is more refined and subtle. Ceylon cinnamon is more rare in North America than the cassia, the less expensive variety, which is the most popular in the United States.
Constituents
Small amounts, that is, between 0.5-4% essential oil containing 60-9=80% cinnamaldehyde, up to 12% eugenol and 4-10% trans-cinnamic acid; 4-10% phenolic compounds; tannins; catechins; oligomeric proanthocyanidins; other monoterpenes including limonene and alpha-terpineol; sesquiterpenes including pinene; calcium monoterpenoid oxalates; gum; mucilages; resins; starch; complex sugars in amounts to small to affect blood sugars; and traces of coumarin.
Parts Used
Dried bark in sticks, chips or ground.
Typical Preparations
Mostly in foods and beverages including teas, extracts, or tinctures.
Summary
The German Commission E recommended cinnamon for treating loss of appetite and stomach upset, and cinnamon teas have been used for centuries to prevent bloating and flatulence and to treat heartburn and nausea. CinnamonÍs beneficial effects on the digestive tract are attributed to its antioxidant catechins, chemical compounds that are also found in tea.
Cinnamon antioxidants may also fight bacterial, fungal, and parasitic infections, especially yeast infections of the mouth (oral candidiasis) in people with compromised immune systems. There are some scientific indications that cinnamon relieves the pain of ulcers, and the herb is also very useful in regulating the activity of insulin„so effective, in fact, that diabetics may need to check their sugars more often if they eat large quantities (more than 1 tablespoon) of cinnamon every day. Cinnamon does not stimulate the release of insulin, but it helps insulin work more effectively.
Precautions
None.
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