Written by Dr. Sanjana V.B Bhms,dbrm,cdn

Founder & medical director of siahmsr wellness.in

All rights reserved with siahmsr digital healthcare[siahmsr wellness]

Reviewed by SIAHMSR medical team.

Cinnamon

    Cinnamon is scientifically termed as Cinnamomum verum. It is a bushy evergreen tree of the laurel family Lauraceae  and is used as a spice which is derived from its bark.

 Cinnamon is native to India, Sri Lanka and Myanmar (Burma) and is also cultivated in South America and the West Indies. The spice, consisting of the dried inner bark, is brown in colour and has a delicately fragrant aroma and a warm sweet flavor.       

Cinnamon is used as a flavoring agent to add to a variety of foods. Essential oil of cinnamon is distilled from the bark fragments and the oil is used for use in food, liqueur, perfume, and drugs.

There are various types of cinnamon. Ceylon cinnamon (Cinnamomum verum), grown chiefly in Sri Lanka, is known as “true” cinnamon. Cassia cinnamon (Cinnamomum aromaticum), grown in southeastern Asia.

History

 Cinnamon has been known since ancient times. Cinnamomum verum, is native to India, Sri Lanka, Bangladesh and Myanmar. Herodotus, Aristotle and other authors named Arabia as the source of cinnamon.

 In Egypt it was sought for embalming and religious practices. In medieval Europe it was used for religious rites and as a flavoring agent. Cinnamon was very expensive in Europe and other western regions of the world. Many voyagers like Christopher Columbus and Vasco Da Gama started their expedition in quest of this precious spice in 15^th century. Soon it lead to the discovery of new countries and continents for people of  the western world. Later it became the most sought after and profitable spice in the Dutch East India Company's global trade.

Harvesting & processing

  Cinnamon is an evergreen tree with oval-shaped leaves, thick bark and a berry fruit. While harvesting the spice, the bark and leaves are the main parts of the plant used. The harvesting includes cutting the shoots of the plant close to the ground. In processing, the shoots are first scraped with a semicircular blade and then rubbed with a brass rod to loosen the bark, which is split with a knife and peeled. The peels are telescoped one into another, forming a quill about 107 cm (42 inches) long and filled with trimmings of the same quality bark to maintain a cylindrical shape. After this process follows four or five days of drying and the quills are rolled on a board to tighten the filling . Again they are placed in subdued sunlight for further drying for a few days. Finally, they are bleached with sulfur dioxide and sorted into grades.

 Cinnamon is used as an aromatic condiment and flavouring additive in a wide variety of cuisines. The aroma and flavour of cinnamon is due to the presence of essential oil and principal component, cinnamaldehyde.

  Ground cinnamon powder is 11% water, 81% carbohydrates (including 53% dietary fiber), 4% protein and 1% fat. Since ancient times cinnamon has been in use as part of traditional medicine  primarily in Asian countries.

Of late many research studies have explored the beneficial effects of cinnamon in Parkinson's disease, diabetes and neurodegenerative diseases. Cinnamon seems to possess antioxidant, anti-inflammatory, antilipemic, antidiabetic, antimicrobial, and anticancer properties.

Health benefits of cinnamon

·       Role of cinnamon in regulating the glucose levels 

A few small studies show that cinnamon helps to lower blood glucose levels. Cinnamon has been said to have an insulin sensitizing action which may help diabetic patients. However, the whole study results related to its role in reducing blood sugar are either conflicting or not significant enough.

·       Improves brain functions

Cinnamon contains some phytochemicals which help the brain’s ability to utilize glucose. This has been evident in studies by the decrease in the markers of oxidative stress after cinnamon consumption.

It limits the Alzheimer induced changes in the brain and modulates the brain insulin signaling also.

·       Antimicrobial activity

Cinnamaldehyde  component of cinnamon helps for its anti-microbial activity. It can inhibit the growth of Listeria , Escherichia coli, Staphylococcus aureus, fungus like Aspergillus flavus, Mucor plumbeus and yeast species such as Candida lipolytica.

·       Antioxidant property.

The antioxidant property is due to the eugenol component in cinnamon. Therefore cinnamon helps to reduce oxidative stress from free radicals and protects the body from various diseases and other free radical induced damages.

·       Reduces blood pressure

Cinnamon  can cause a significant fall in systolic as well as diastolic BP.

·       Anti-cancer effects

One of the main causations of gastric carcinoma is the gram-negative bacilli Helicobacter pylori (H. pylori).

Cinnamon extract can decrease the colonization of this bacteria in the gut to some extent. However, further extensive research is needed in this regard.

The anti-cancer properties are also due to the potential of cinnamon extract to induce apoptosis in tumor cells and also by inhibiting the activity of NFκB.

·       Protects from heart diseases

The active components cinnamaldehyde and cinnamic acid are potentially cardio protective due to their ability to produce nitric oxide as well as the associated anti-inflammatory effect.

Cinnamon is also having a lipid lowering effect. It helps to prevent high cholesterol and associated risk for heart attack.

                        SIAHMSR                                                    

Safety

Cinnamon supplement intake seems to be safe when consumed in the amount generally used in foods as a spice or flavoring agent.

Excessive consumption or intake for prolonged period of time is associated with side effects such as gastrointestinal problems or allergic reactions.

Cassia cinnamon contains a chemical called coumarin, which can be harmful to the liver. Huge and prolonged use of cassia cinnamon may cause liver problems.

 Written by dr sanjana vb[copyright]

References

1.    https://www.britannica.com/plant/cinnamon

2.    Howard ME, White ND. Potential benefits of cinnamon in type 2 diabetes. Am J Lifestyle Med. 2012;7:23–6. [Google Scholar] [Ref list]

3.    https://pubmed.ncbi.nlm.nih.gov/24001892/

4.    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4466762/