Cinnamomum verum, is originally from Sri Lanka and belongs to the Lauraceae family. Commonly confused with similar species Cassia, it has a powerful and aromatic inner bark historically used in ancient Egypt as an embalming agent.
Traditionally, Té de Canela is served throughout Mexico as a morning tea. The increasing loss of this ritual coincides with the rise in diabetes, due to cinnamon’s powerful anti-diabetic effects.
Cinnamon is used for metabolic syndrome, insulin resistance, Type 2 diabetes, hyperlipidemia and arthritis. It reduces fasting blood glucose levels, stimulating insulin release, and protecting against diabetic neuropathy, without significant side effects (Ranasinghe et al. 2012). Cinnamon increases glucose entry into cells by enhancing the function of insulin.
The active compound is believed to be a phenolic compound. Another possible mechanism for its hypoglycemic action is that it enhances the expression of peroxisome proliferator-activated receptors (PPAR (alpha) and gamma), which increases insulin sensitivity.
Research suggests that consuming 6 grams a day of cinnamon or less will lower cholesterol, triglyceride, and serum glucose in diabetes patients.
Adding cinnamon to fresh yogurt enhances its phenolic content, antioxidant capacity, and inhibition of α-amylase and α-glucosidase, which helps to manage Type 2 diabetes. (Shori, A. B., & Baba, A. S. 2011).
C. verum, was also assessed for eliminating bad breath (LeBel et al. 2017). It is a potent agent against the halitosis-causing bacteria Solobacterium moorei, while simultaneously posing no toxic threat to protective epidermal cells. Oral hygiene products that contain the essential oil of cinnamon are worth adding to your daily dental regimen especially in light of recent research that commercial mouthwashes damage healthy oral bacteria.
Cinnamon also has antioxidant activity, and free radical scavenging capacity (Mathew, S., & Abraham, T. 2005). Its antimicrobial properties inhibit the activity of some food-borne pathogens making it an effective food preservative.
The polyphenols in cinnamon have been shown to stunt the growth of tumor cells. Cinnamon is effective against Candida albicans, the fungus that causes thrush and yeast infections, and taking a cinnamon footbath helps fungal infections. Cinnamon kills Helicobacter pylori, the bacteria known to cause stomach ulcers. Cinnamon oil is an effective pesticide and the compounds cinnamaldehyde and anethole found in the oil, are effective natural mosquito repellents.
Mathew, S., & Abraham, T. (2005, August 08). In vitro antioxidant activity and scavenging effects of Cinnamomum verum leaf extract assayed by different methodologies. Retrieved June 03, 2020, from https://www.sciencedirect.com/science/article/pii/S0278691505002255
Medagama, A. B., & Bandara, R. (2014). The use of complementary and alternative medicines (CAMs) in the treatment of diabetes mellitus: is continued use safe and effective?. Nutrition journal, 13(1), 102. URL: https://doi.org/10.1186/1475-2891-13-102
Puangpronpitag, D, and C Sittiwet. Antimicrobial Properties of Cinnamomum Verum Aqueous Extract. Asian Journal of Biological Sciences, 2009, http://docsdrive.com/pdfs/knowledgia/ajbs/2009/49-53.pdf
Rakshit, M., & Ramalingam, C. (2011). In-vitro antibacterial and antioxidant activity of Cinnamomum verum (Cinnamon) aqueous bark extract in reference to its total phenol content as natural preservative to food. Int J Biotechnol, 8(4), 529-537. URL: https://pdfs.semanticscholar.org/6547/f0b9ba14f6dcc90f17b6c222369d378ec4c0.pdf
Ranasinghe, P., Jayawardana, R., Galappaththy, P., Constantine, G. R., de Vas Gunawardana, N., & Katulanda, P. (2012). Efficacy and safety of ‘true’ cinnamon(Cinnamomum zeylanicum) as a pharmaceutical agent in diabetes: a systematic review and meta-analysis. Diabetic Medicine, 29(12), 1480–1492. https://doi.org/10.1111/j.1464-5491.2012.03718.x
Shori, A. B., & Baba, A. S. (2011). Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks. Journal of the Saudi Society of Agricultural Sciences, 10(2), 101-107.https://doi.org/10.1016/j.jssas.2011.04.005
Cinnamon is prepared by cutting the young shoots of a tree and peeling off the outer bark. While drying, the inner bark curls into quills. These can be folded to form the cinnamon sticks or ground into powders, which are found in markets and grocery stores throughout the world. Nutritionally, cinnamon is rich in manganese as well as the antioxidants phenol, salicylic acid and tannins. The aromatic scent and strong taste are formed by the compound cinnamaldehyde. Pregnant women are advised to avoid a large intake of cinnamon because it is a uterine stimulant