Cinnamon for Health & Wellness
Cinnamon is native to Sri Lanka (Cinnamomum verum) and southern India, with related species (e.g., C. cassia, C. burmannii) cultivated across Asia. It’s among the oldest known spices, having been mentioned in ancient Egyptian, Chinese, and Indian texts.
Cinnamon was valued as highly as gold in ancient times. It was traded by Arab merchants along the Silk Road. Egyptians used it as part of the embalming process, and it was used in anointing oils, and Roman perfumes. In medieval Europe, cinnamon symbolized wealth and spiritual purity.
Several different Traditional Medicine Systems use cinnamon medicinally. Ayurveda uses it to “warm” the body, stimulate circulation, and improve digestion. It is believed to balance Vata and Kapha doshas. In Traditional Chinese Medicine (TCM) it is used to improve “yang energy,” relieve cold, and invigorate blood. African and Caribbean ethnomedicine uses cinnamon infusions for colds, menstrual cramps, and as a mild antiseptic.
Culturally, cinnamon has been incorporated in incense and purification rituals. It is associated with midwinter festivals, symbolizing warmth and abundance and it is a common spice in winter holiday foods.
Cinnamon has been shown to effectively regulate blood glucose levels. The active compounds cinnamaldehyde, cinnamic acid, and polyphenols enhance insulin sensitivity and promote glucose uptake in cells. Clinical studies suggest cinnamon supplementation may reduce fasting blood glucose and improve lipid profiles in type 2 diabetes patients (Ranasinghe et al., 2013; Allen et al., 2016).
Cinnamon has antioxidant and anti-inflammatory properties, and neutralizes free radicals and inhibits inflammatory mediators such as TNF-α and COX-2. These actions support cellular health and may reduce the risk of chronic inflammation-related diseases (Shan et al., 2005).
Cinnamon is antimicrobial and antifungal. The cinnamaldehyde and eugenol in cinnamon exhibit broad-spectrum antimicrobial activity. As such, cinnamon has been used traditionally to preserve food and treat infections, including Candida, E. coli, and Staphylococcus aureus (Gill & Holley, 2004).
Cinnamon has been traditionally used to stimulate digestion, reduce bloating, and relieve nausea. In addition to being antimicrobial & antifungal, the cinnamaldehyde and eugenol have mild carminative properties soothe gastrointestinal discomfort.
Cinnamon has the potential to lower LDL cholesterol and triglycerides while maintaining HDL levels, and its vasodilatory and anti-inflammatory effects may contribute to heart health (Khan et al., 2003).
Be aware that Cassia cinnamon (C. cassia) contains higher coumarin levels, which can cause liver toxicity if consumed in excess. It may interact with antidiabetic or anticoagulant medications. ALWAYS consult a physician or other health care professional before using herbs medicinally. Remember that “natural” DOES NOT equal “safe”.
References
Allen, R. W., Schwartzman, E., Baker, W. L., Coleman, C. I., & Phung, O. J. (2016). Cinnamon use in type 2 diabetes: An updated systematic review and meta-analysis. Annals of Family Medicine, 11(5), 452–459. https://doi.org/10.1370/afm.1517
Gill, A. O., & Holley, R. A. (2004). Mechanisms of bactericidal action of cinnamaldehyde against Listeria monocytogenes and Bacillus cereus. Applied and Environmental Microbiology, 70(10), 5750–5755. https://doi.org/10.1128/AEM.70.10.5750-5755.2004
Khan, A., Safdar, M., Ali Khan, M. M., Khattak, K. N., & Anderson, R. A. (2003). Cinnamon improves glucose and lipids of people with type 2 diabetes. Diabetes Care, 26(12), 3215–3218. https://doi.org/10.2337/diacare.26.12.3215
Ranasinghe, P., Pigera, S., Premakumara, G. A. S., Galappaththy, P., Constantine, G. R., & Katulanda, P. (2013). Medicinal properties of ‘true’ cinnamon (Cinnamomum zeylanicum): A systematic review. BMC Complementary and Alternative Medicine, 13(275). https://doi.org/10.1186/1472-6882-13-275
Shan, B., Cai, Y. Z., Sun, M., & Corke, H. (2005). Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of Agricultural and Food Chemistry, 53(20), 7749–7759. https://doi.org/10.1021/jf051513y