Health Benefits

Supports Healthy Blood Sugar Levels & Reduces Inflammation
There are a growing number of scientific studies supporting cinnamon's ability to improve glucose metabolism, lower cholesterol, and reduce joint pain. Most of the research published in the U.S. National Library of Medicine has focused on cinnamon's ability to lower blood sugar levels. Researchers have identified compounds in cinnamon that increase insulin sensitivity by activating enzymes that stimulate insulin receptors. Click on the following links to read more about how cinnamon improves glucose levels naturally. USDA News & Events     National Library of Medicine 1     National Library of Medicine 2 
 
 "Yes, it does work," says Paul Davis, a research nutritionist with the University of California Davis. He authored a recent meta-analysis published in the Journal of Medicinal Food that concluded cinnamon lowers fasting blood glucose. Experts recommend Ceylon cinnamon over cassia. See Full Story 
 
Helps Lower Cholesterol Levels
An updated meta-analysis concludes that "cinnamon consumption is associated with a statistically significant decrease in levels of fasting plasma glucose, total cholesterol, LDL-C, and triglyceride levels, and an increase in HDL-C levels."  National Library of Medicine Oct. 2013

Super Antioxidant
Spices are the richest known source of antioxidants, based on ORAC value, and cinnamon is ranked among the top! The ORAC (Oxygen Radical Absorbance Capacity) assessment was developed by the United States Department of Agriculture to measure the ability of a substance to disarm harmful free radicals in cells. Free radical damage within cells has been linked to many disorders. Antioxidants have been shown to prevent damage to cells caused by harmful free radicals.

Source  Serving Size           ORAC        
  Cinnamon Powder 1 tsp.    6,956
  Pomegranate Juice 8 oz.    5,853
  Blueberries 1/2 cup    4,848

 

 

 

SOURCE: Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007. Nutrient Data Laboratory USDA, November 2007.

 
Safe Coumarin Levels
Coumarin is a natural plant compound that can be harmful to the liver and kidneys in high concentrations. Ceylon cinnamon (Cinnamomum verum) contains hardly any coumarin (2-5 ppm), but Chinese cinnamon (cassia) is known to contain high levels (2,000-5,000 ppm). The Federal Institute for Risk Assessment (BfR) has recommended that if you frequently consume large quantities of cinnamon, you should opt for the low-coumarin Ceylon cinnamon. BfR is the scientific agency of the Federal Republic of Germany which is responsible for preparing expert reports and opinions on food safety. BfR reports to the Federal Ministry of Food, Agriculture and Consumer Protection. Learn more
 

Botanical Name: Cinnamomum verum (Cinnamomum zeylanicum)
Common Names: Ceylon Cinnamon, True Cinnamon, Real Cinnamon, Sri Lanka Cinnamon

 

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