Pakistani American Pharmaceutical Association

We the natives of Asian continent have addicted our taste buds to different flavoring of spices that are used in our daily meals and snacks. Modern science is now discovering the benefits of  herbs and spices that we consume. To name some, ginger, garlic, fenugreek (methi), cayenne (pepper), turmeric (haldi), and many more. One of the spices that is now surfacing in modern research is
Cinnamon, which has a long history both as a spice and as a medicine. Cinnamon was mentioned in the Bible and was used in ancient Egypt as a flavoring in beverages and in medicine as an embalming agent. It was also  famous for its medicinal benefits in China, dated around 2,700 B.C.. Later it became popular in Medieval Europe and became one of the first commodities between Near East and Europe. It is produced in Ceylon, India, Madagascar, Brazil and the Caribbean.

 

 

 

Cinnamon is also known as sweet wood. The parts of this plant used medicinally is the brown bark and the oil distilled from it. The bark when dried rolls up into a tubular form known as quill. It is also available in ground powder form and many manufacturers are selling the ground powder in the form of capsules.

The active ingredient in cinnamon is a water soluble polyphenol compound

called MHCP .

The following are the Benefits of Cinnamon:

 

Blood Sugar Control:

Cinnmon may significantly help people with Type 2 diabetics improve their ability to respond to insulin, thus normalizing their blood sugar levels . In-Vitro experiments have shown that it mimics Insulin, activates its recptors and works synergistically with insulins in cells by inhibiting the enzymes that inactivates them. The research is being done to see its effects in human studies and so far the results are promising. The recent study from US Agricultural Research Service have shown that one-half teaspoon per day of cinnamon powder reduces blood sugar levels in type 2 diabetics who are not taking insulin. Some scientists had been concerned that potentially toxic effects of regularly consuming cinnamon that can come from the lipid soluble fractions present only at very low levels in cinnamon extracts.

 

Antioxidant:

Cinnamon is a powerful antioxidant. When compared to  some other spices, such as, anise, ginger, licorice, mint, nutmeg and vanilla, cinnamon prevented oxidation more effectively than those spices.

 

Anti-Microbial:

Its essential oils has an antimicrobial activity and stops the growth of bacteria and fungi. It can also be used as as an alternative to traditional food preservative

 

Anti-Clotting:

Cinnamaldehyde (also called cinnmic aldhyde) has been well researched for its effects on blood platelets where it prevents unwanted clumping  by inhibiting the release of an inflammatory fatty acid called arachidonic acid from platelet membranes and reducing the

formation of an  inflammatory messaging  molecule called thromboxane A2.

 

Anti-Inflammatory:

 Cinnamons ability to lower the release of arachidonic acid from cell membranes puts it in anti-inflammatory category.

 

Other Properties:

Scent of cinnamon  has been shown to boosts brains activity. It is also a source of  manganese, iron, calcium and dietary

fiber. It has also shown to lower cholesterol & triglycerides which can help in  lowering the risk of heart diseases. The fiber in cinnamon can help in diarrhea  and constipation.

 

In Chinese tradition cinnamon has been used to provide relief in common cold and flu when mixed in tea with fresh ginger.

 

So, with all these qualities, this is an inexpensive alternative  source of supplement that can benefit all of us but by no means you should start consuming it in large quantities and suffer with unwanted effects. If you are under any type of treatment make sure to ask your physician or read on the possible drug-drug interactions.

 

 

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