Skiman
Super Freak
Overview
Cinnamon is a spice that offers medicinal benefits that make it a true health food. One of the oldest spices known to man, its uses and benefits have been documented as early as 2700 B.C. throughout China, Europe and Egypt. Cinnamon offers anti-inflammatory and antimicrobial benefits, boosts brain function, and contributes to a healthy colon. It may also help control blood sugar in people with diabetes.
Identification
Cinnamon is the brown bark of the cinnamon tree. When dried, it rolls into a tubular form known as a quill. It is available in that form (commonly known as cinnamon sticks) or in ground powder form. This sweet, aromatic spice is widely used in many cuisines. There are nearly 100 varieties of cinnamon (Cinnamonum verum), but the two leading varieties consumed are Ceylon (referred to as “true cinnamon”) and Chinese (cassia).
Anti-Inflammatory Benefits
Three components found in the essential oils of cinnamon bark that offer health benefits include cinnamaldehyde, cinnamyl acetate and cinnamyl alcohol. Cinnamaldehyde works against harmful blood platelet clotting, which can result in inadequate blood flow. It accomplishes this by inhibiting the release of arachidonic acid (a fatty acid responsible for the inflammatory response) from cell membranes. Thus, cinnamon is beneficial for any condition that causes inflammation, such as rheumatoid arthritis.
Antibacterial Function
The active compounds that make up the essential oils of cinnamon bark have antimicrobial properties; thus, cinnamon extract may help stop the growth of harmful bacteria and fungi, such as those that are responsible for candidiasis, or yeast infections. As a powerful antibacterial agent, cinnamon may have applications in food preservation, protecting against microbial overgrowth of certain food-borne pathogens.
Blood Sugar Control
According to a study in the “American Journal of Clinical Nutrition” (2007), seasoning a high-carbohydrate food with cinnamon helped lessen its impact on participants’ blood sugar levels. Cinnamon reduces the rise in blood sugar after eating because it slows the rate at which the stomach empties after meals. Cinnamon also appears to bring blood sugar levels in people with type 2 diabetes to normal by improving the ability of cells to respond to insulin. The compounds in cinnamon bark stimulate insulin receptors and inhibit an enzyme that inactivates insulin receptors, so cells are better able to use glucose effectively. Consuming approximately 1/2 tsp. of cinnamon daily is effective to help control blood sugar levels.
Colon Health Effects
Cinnamon is an excellent source of the trace mineral manganese and a very good source of dietary fiber, iron and calcium. Calcium and fiber are a powerful combination. They both bind to bile salts and remove them from the body. Bile acid exposure is a risk factor for gastrointestinal cancer as per a 2009 article published in the “World Journal of Gastroenterology.” Calcium and fiber reduce the ability of bile salts to damage colon cells, decreasing the risk of developing colon cancer.
Cinnamon is a spice that offers medicinal benefits that make it a true health food. One of the oldest spices known to man, its uses and benefits have been documented as early as 2700 B.C. throughout China, Europe and Egypt. Cinnamon offers anti-inflammatory and antimicrobial benefits, boosts brain function, and contributes to a healthy colon. It may also help control blood sugar in people with diabetes.
Identification
Cinnamon is the brown bark of the cinnamon tree. When dried, it rolls into a tubular form known as a quill. It is available in that form (commonly known as cinnamon sticks) or in ground powder form. This sweet, aromatic spice is widely used in many cuisines. There are nearly 100 varieties of cinnamon (Cinnamonum verum), but the two leading varieties consumed are Ceylon (referred to as “true cinnamon”) and Chinese (cassia).
Anti-Inflammatory Benefits
Three components found in the essential oils of cinnamon bark that offer health benefits include cinnamaldehyde, cinnamyl acetate and cinnamyl alcohol. Cinnamaldehyde works against harmful blood platelet clotting, which can result in inadequate blood flow. It accomplishes this by inhibiting the release of arachidonic acid (a fatty acid responsible for the inflammatory response) from cell membranes. Thus, cinnamon is beneficial for any condition that causes inflammation, such as rheumatoid arthritis.
Antibacterial Function
The active compounds that make up the essential oils of cinnamon bark have antimicrobial properties; thus, cinnamon extract may help stop the growth of harmful bacteria and fungi, such as those that are responsible for candidiasis, or yeast infections. As a powerful antibacterial agent, cinnamon may have applications in food preservation, protecting against microbial overgrowth of certain food-borne pathogens.
Blood Sugar Control
According to a study in the “American Journal of Clinical Nutrition” (2007), seasoning a high-carbohydrate food with cinnamon helped lessen its impact on participants’ blood sugar levels. Cinnamon reduces the rise in blood sugar after eating because it slows the rate at which the stomach empties after meals. Cinnamon also appears to bring blood sugar levels in people with type 2 diabetes to normal by improving the ability of cells to respond to insulin. The compounds in cinnamon bark stimulate insulin receptors and inhibit an enzyme that inactivates insulin receptors, so cells are better able to use glucose effectively. Consuming approximately 1/2 tsp. of cinnamon daily is effective to help control blood sugar levels.
Colon Health Effects
Cinnamon is an excellent source of the trace mineral manganese and a very good source of dietary fiber, iron and calcium. Calcium and fiber are a powerful combination. They both bind to bile salts and remove them from the body. Bile acid exposure is a risk factor for gastrointestinal cancer as per a 2009 article published in the “World Journal of Gastroenterology.” Calcium and fiber reduce the ability of bile salts to damage colon cells, decreasing the risk of developing colon cancer.
