cinnamon

Cinnamon is a spice derived from the inner bark of trees from the genus Cinnamomum, primarily *Cinnamomum zeylanicum* (Ceylon cinnamon) and *Cinnamomum cassia* (cassia or Chinese cinnamon). It has been used traditionally for its aromatic properties and as a remedy for gastrointestinal disorders and infections. Modern research suggests that cinnamon possesses antioxidant, anti-inflammatory, antidiabetic, antimicrobial, anticancer, lipid-lowering, and cardiovascular-protective effects[5][8]. Its primary bioactive compounds include cinnamaldehyde and polyphenol polymers that can mimic insulin activity by increasing glucose uptake into cells[5][8]. Clinical studies have shown potential benefits in improving blood glucose control in type 2 diabetes mellitus patients[1], with some evidence of reductions in hemoglobin A1c (HbA1c), fasting blood glucose levels, and blood pressure. Cinnamon is promoted as a dietary supplement for diabetes management and weight loss[2]. The precise mechanisms are not fully understood but may involve inhibition of inflammatory pathways such as NF-kB signaling or cyclooxygenase-2 activity[8].

Other names

Cinnamomum zeylanicumCinnamomum cassiacassia cinnamonCeylon cinnamon