Cinnamon
Cinnamon is a spice superstar, and as well as adding a wonderful taste and warm aroma to food, it also has therapeutic and medicinal benefits that have been recognised for thousands of years.
There are two main types of cinnamon: Ceylon cinnamon – also known as true cinnamon, and Cassia cinnamon, which is the variety commonly available in the shops. What we’re eating is the inner bark of the cinnamon tree, which forms into curls when it dries, and these curls are ground into powder.
The wonderful thing is that many of the benefits have been backed up by evidence gathered in scientific trials, so much of what your grandmother may have told you isn’t merely an old wives tale.
Its anti-inflammatory properties: Inflammation is the primary cause of ageing, and cinnamon has been shown in studies to have anti-inflammatory effects. This is due to the antioxidants in cinnamon.
Its antioxidant properties: Cinnamon contains polyphenols, which are powerful antioxidants also found in olive oil, green tea, berries, loads of vegetables, and dark chocolate. They protect the body against damage, and also help with brain function, digestion and blood sugar levels.
It can improve sensitivity to insulin and lower blood sugar levels: Insulin is a hormone that plays a key role in regulating metabolism and transporting glucose (blood sugar) from the bloodstream to the body’s cells. Insulin sensitivity – where the body’s cells don’t respond to insulin, can lead to high blood sugar, which itself can cause a multitude of health problems. Cinnamon has been shown to increase insulin sensitivity and lower blood glucose levels.
It can cut the risk of heart disease: Just half a teaspoon of cinnamon per day was shown to improve the blood markers that increase risk of heart disease. It has also been shown to help reduce levels of LDL ‘bad’ cholesterol and keep levels of HDL ‘good’ cholesterol stable. It has also been shown in animal studies to reduce blood pressure.
It can protect against cancer: Cinnamon’s cancer-protective effects are due to the polyphenols it contains, and it has been shown in animal studies to reduce tumour growth and reduce the number of blood vessels in tumours.
It can protect against neurodegenerative diseases: Animal studies that shown that cinnamon can inhibit the build-up of certain proteins in the brain, which are indicative of Alzheimer’s disease.
It has antimicrobial properties: There is some evidence that cinnamon can inhibit the growth of certain bacteria, including Listeria and Salmonella. It has also been shown to have anti-fungal, and anti-viral properties also.
There is a lot more research to be done on cinnamon, especially in human studies however its beneficial properties are well established. One thing to note though, cinnamon contains a compound – coumarin, which is harmful in large doses, so don’t overdo it. Occasionally sprinkled in porridge, in a fruit crumble, or on toast with peanut butter is sufficient to reap its benefits.