Cinnamon is universally known for its flavoring profile amongst many cultural dishes and western confectionary goods. This household spice bolsters not only flavor enhancements, but it also has medicinal benefits.
When not taking with generous amounts of sugar it can support multitude of benefits in the body. Most cinnamon in our pantry is called cassia cinnamon. This is considered a low quality and cheap cinnamon which is mostly found in grocery stores. But with the intention for food flavoring it’s the most economical and effective commodity. For supplementation purposes, there are different types of cinnamon that contain higher medicinal quality.
There are 4 types of cinnamon:
- Chinese cinnamon (aka cassia or Cinnamomum aromaticum, which is the majority of cinnamon found in groceries)
- Vietnamese cinnamon (loureriroi)
- Indonesian cinnamon (burmanni)
- Mexican cinnamon (aka ceylon or Cinnamomum zeylanicum, originated in Sri Lanka but now cultivated in Mexico which is preferred to be the highest quality of cinnamon)
In terms of quality, Ceylon cinnamon is considered the true cinnamon with the lowest coumarin content. Coumarin is the toxic organic compound in all cinnamon which appears to be carcinogenic and hepatoxic. Excessive consumption of cinnamon (especially those with high coumarin contents) can lead to liver damage, impaired cognition and cancer.
Cinnamon has a large spectrum of benefits which includes regulating glucose levels, enhance cognition, induce antimicrobial, antioxidant, anti-inflammatory action, supports cardiovascular health, and lastly anti-tumor like effects on cancer.
Today we’ll focus on its efforts of Cinnamon on alleviating glycemic effects. But first we’ll dive into cinnamon’s suggested mechanisms of action and get an idea on how it may induce hypoglycemic functions.