Ceylon Cinnamon Bark Extract (Cinnamomum Zeylanicum)
Benefits of Cinnamon
- Metabolism
- Digestion
- From: Native to India, Sri Lanka and Bangladesh
- Form: Extract
- Food source: Cinnamon
What is Cinnamon?
Cinnamon, a spice we're all familiar with, has been used as a digestive aid in traditional Ayurvedic and Chinese medicine for thousands of years. Its distinctive flavour and smell come from one of its main active constituents, cinnamaldehyde.
What does the research say about Cinnamon?
Today cinnamon is extensively researched, particularly for its effects on blood glucose levels and on the digestive process. Cinnamaldehyde is a well-researched compound with antioxidant activity. Much of the scientific interest in cinnamon is in insulin sensitivity and how muscle cells take up glucose, the way the body processes and uses sugar from food.
Researchers have also profiled the plant compounds in different varieties of Ceylon cinnamon, and studied cinnamon's effects on body weight and body composition and on oxidative stress. Oxidative stress describes an imbalance between 'free radicals' (unstable molecules) and the antioxidants that neutralise them. A review of cinnamon and health covers its antioxidant activity alongside its other studied effects.
You may be interested in reading 'Best foods for Type 2 diabetes' and 'Signs of high and low blood sugar'.
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