PhytoScience - Article

Cinnamon

 

The most widely used spice, Cinnamon has a long history dating back to 2000 BC when it was imported to Eygpt from China. A highly fragrant spice, cinnamon is mentioned in the Bible and other classical literary works and was so highly regarded in the ancient world that it was given as gifts to heads of state and other people of status.

Cinnamon spice or True Cinnamon comes primarily from Sri Lankan and is known as Cinnamomum zeylanicum. Another species closely related to True Cinnamon is called Cinnamomum cassia. This species of cinnamon is now thought to be an inferior substitute to Cinnamomum zeylanicum.

Romans used cinnamon to make their strong, bitter wine palatable, Greeks to season meat and vegetable dishes, Arabs in tea, and nearly everyone in baked goods. English nobility hoarded to delicate Ceylon cinnamon to flavor breads and puddings.

Cinnamon is used in nearly all cuisines from appetizers to desserts. Apples and cinnamon have a natural affinity and the smells of cinnamon while cooking evoke an inviting home life.

New research on this common spice has shown that cinnamon may significantly help people with type 2 (non-insulin dependent) diabetes improve their ability to regulate their blood sugar. Type 2 diabetes is far more common than Type 1, accounting for up to 85% of people with diabetes. In Type 2 diabetes the pancreas does produce insulin which is the hormone that tells the body to remove excess glucose in the bloodstream, however, the cells that usually take glucose up from the blood become resistant to the effects of insulin. This results in high blood glucose levels.

As glucose builds up in the blood, tiredness, weight-loss and blurred vision may be some of the resulting symptoms. Type 2 diabetes usually develops in people over the age of 55 and the risk increases with age.

Data first published New Scientist in August 2000 found that cinnamon improved the ability of fat cells in diabetics to respond to insulin and greatly increased glucose uptake by the cells.

The active ingredient in cinnamon is a water-soluble polyphenol compound called methyl hydroxyl chalcone polymers (MHCP). In test tube studies, MHCP has shown to mimic insulin, activate the insulin receptor, and promote the effects of insulin on previously resistant cells.

In a human clinical trial, volunteers with type 2 diabetes were given doses of cinnamon powder, in capsules after meals.  All volunteers in the trial responded to the effects of cinnamon with an average blood sugar level of 20% less than the control placebo group, some even achieving normal blood sugar levels. In addition to the positive effects on blood sugar levels, those taking cinnamon also showed significantly lowered levels of total cholesterol, triglycerides and LDL cholesterol.

Proported Uses

  • Diabetes
  • Stomach ulcers
  • Inflammation
  • Arthritis

Mechanism of Action

Compounds isolated from Cinnamon mimicked the action of insulin by activating the insulin receptors. Cinnamon has been demonstrated to inhibit hepatic HMG-CoA reductase activity and reduce levels of blood lipids in animals and humans; however evidence is conflicting as it has also been shown to raise cholesterol levels in rats. Hydroxycinnamaldehyde, a compound present in cinnamon, exhibits anti-inflammatory activity by inhibiting nitric oxide production via inhibition of NF-kappaB

Adverse Reactions

Reported: Patients taking blood glucose lowering or blood-thinning medications should use cinnamon extract with caution. Cinnamon was shown to have estrogenic activity in vitro. Patients with hormone sensitive disease should use caution.

Plasma cell gingivitis (PCG) and stomatitis were shown to be associated with the use of oral cinnamon products including toothpaste and chewing gum

Interactions

Cinnamon extract may have an additive effect with blood glucose-lowering medications. In theory, cinnamon may interact with blood-thinning medications due to the presence of coumarin

Clinical Summary

Cinnamon refers to several plants that belong to the genius Cinnamomum native to Southeast Asia. The bark, rich in essential oil, is used as a flavoring agent and as a spice. Medicinal uses include appetite stimulation, treatment of arthritis, inflammation, and dyspepsia. In traditional Chinese medicine, cinnamon is used with other herbs in decoctions for cold. In vitro studies have demonstrated that cinnamon has antioxidant, anti-inflammatory, immunomodulatory, and antimicrobial properties. It has been studied in clinical trials for type 2 diabetes but results are conflicting. Well-designed clinical trials are needed to determine efficacy.

Use of cinnamon flavored products has been associated with oral adverse effects. Certain cinnamon products are high in coumarin content that can cause liver damage and can also interact with other drugs

References

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Disclaimer:
These statements have not been evaluated by the FDA. Any product mentioned is not intended to diagnose, treat, cure or prevent any disease.