When cinnamon is mentioned many people think of the well-known topping for rice pudding. In India, cinnamon is a commonly used spice in food. It promotes digestion, counteracts food poisoning and, is an ancient medicinal plant.
Cinnamon comes from the bark of the cinnamon tree. The bark is rolled into little pipes; the Latin name of canna is the origin of the name Cinnamomum, which means pipes. There are several species of cinnamon including the very fine and aromatic Sri Lanka cinnamon which most people prefer and China cinnamon, which has a very pungent flavour. The cinnamon tree can only grow in tropical climates.
Cinnamon oil used for bacterial and fungal infections is extracted from smaller branches and leaves. It also has anti-inflammatory and blood pressure reducing effects. The oil is also a constituent in creams and perfumes. The cinnamon flowers are also used as a spice.
Research indicates that cinnamon also has blood sugar regulating abilities which means that it might be used for type II diabetes. In research with mice and rats, a cinnamon supplement was able to re-establish the insulin sensitivity in fat cells. The glucose combustion was increased by a factor of 20. This was presumably caused by the content of Methy-hydroxy-calchon-polymers (MHCP) in cinnamon. Cinnamon is also capable of lowering the blood content of triglycerides, LDL cholesterol, and the total cholesterol.
The scent of cinnamon is used as an aphrodisiac to promote male erection.
Dosage
Therapeutically, cinnamon is mostly used with other herbs. The preliminary recommendations are 1/4 - 1/2 teaspoon of cinnamon a day in case of type II diabetes. For the purpose of lowering cholesterol- and triglyceride levels, the dose should be 1 - 3 g. a day.
Measures and weight
1/4 tsp. of ground cinnamon weighs about 0.5 grams
