1 – Cinnamon for blood pressure
A study in rats has indicated the potential of cinnamon for blood pressure. The rats ingested a sugar solution to raise their blood pressure. They were then given cinnamon extract, ground cinnamon or a placebo. Rats that received the cinnamon extract and the ground cinnamon had reduced blood pressure.
2- Cinnamon for arthritis
In an evaluation of 122 Chinese herbs for efficiency in the reduction of uric acid levels, extract of cinnamon cassia was the most effective for suppressing the enzyme that is responsible for the production of uric acid.
3 – Cinnamon for type 2 diabetes
Humans with type 2 diabetes who were given cinnamon extract had significantly reduced blood sugar levels.
Cinnamon has the ability to increase glucose metabolism around 20 times, which has a significantly improves blood sugar regulation.
Cinnamon slows down the emptying of the stomach, helping to reduce sharp increases in blood sugar after eating, and improves insulin sensitivity.
4 – Cinnamon for heart health
Research has shown that cinnamon can reduce lipids and also have platelet adhesion and anti inflammatory and properties. In one study it was shown that intake of only 6 grams of cinnamon daily could reduce triglycerides, serum glucose, LDL cholesterol as well as total cholesterol in individuals with type 2 diabetes.
Nutrients in Cinnamon
Cinnamon is a great source of manganese as well as fiber and also a good source of calcium.
History of Cinnamon
Ceylon cinnamon comes from the island of Sri Lanka. The use of cinnamon was documented in a 2700 B.C. book on Chinese botanical medicine. Cinnamon was used in ancient Egypt as a medicine as well as a beverage flavoring. Cinnamon became really popular in Medieval Europe, and because of its demand, it became one of the first products that was traded on a regular basis between Europe and the Near East.
The main producers of Ceylon cinnamon are Sri Lanka, Brazil, Madagascar, India and the Caribbean, and the main producers of cassia are China, Indonesia and Vietnam.
Cinnamon needs to be kept in an airtight container in a dark place. Whole cinnamon lasts for about 1 year, but cinnamon that has been ground will start to lose flavor after a few months.