Herbs
Cinnamon (Cinnamomum Zeylanicum)
| A.K.A.: |
Dried Bark |
| Part Used: |
Alterative, Analgesic, Antibacterial, Antifungal, Antiseptic, Astringent, Carminative, Diaphoretic, Emmenagogue, Sedative, Stimulant, Stomachic, |
| Properties: |
Cinnamic, Aldehyde, Eugrnol, Metholeugenol, Starch, Sucrose, Tannin |
| Primary Nutrients: |
N/A |
| Primary Uses: |
Abdominal Pain, Candida, Diarrhea, Gas, Gastric Disorders, Indigestion |
| Secondary Uses: |
Arthritis, Asthma, Backaches, Bloating, Bronchitis, Cholera, Coronary
Problems, Fevers, Menstruation Excess, Nausea, Nephritis, Parasites,
Psoriasis, Rheumatism, Stomach Upset, Vomiting, Warts |
True cinnamon, or Cinnamomum Zeylanicum, is the inner bark of a small evergreen tree native to Sri Lanka. The leaves are large and oblong in shape, with greenish flowers arranged in small clusters. Most commercial ground cinnamon is actually a close relative of cinnamomum zeylanicum called Cassia (Cinnamomum aromaticum or cinnamomum cassia.) Cassia has a stronger flavor and therefore requires smaller amounts for flavoring; thus making it the more commonly used cinnamon.
Richard Anderson at the US Department of Agriculture's Human Nutrition Research Center in Beltsville, Maryland stumbled upon a potential natural diabetic remedy while looking at the effects of common foods on blood sugar. His research is showing that as little as a half teaspoon of cinnamon a day may significantly reduce blood sugar levels in diabetics.
Cinnamon enhances the ability of insulin to metabolize glucose, helping to control blood sugar levels. Cinnamon contains the antioxidant glutathione and a type of flavonoid called MHCP (methylhydroxy chalcone polymer). It is believed that cinnamon makes fat cells much more responsive to insulin, the hormone that regulates sugar metabolism and thus controls the level of glucose in the blood.
Cinnamon is a carminative, an agent that helps break up intestinal gas that has traditionally been used to combat diarrhea and morning sickness. And cinnamon also has antiseptic and astringent properties.
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