Recent studies have determined that consuming as little as one-half a teaspoon of cinnamon daily may reduce blood sugar, cholesterol (LDL) and triglyceride levels by as much as 20% in type 2 diabetes who are not taking insulin.
One of the best known species for thousands of years, cinnamon is derived from the bark of the cinnamon tree. It is mentioned in the earliest Chinese botanical dialogue, which dates back to about 2800 BC, as well as in Egyptian papyruses and the Bible.
Cinnamon was used by Egyptians for embalming successfully perhaps because cinnamic acid has antibacterial effects.
Major constituents in cinnamon include cinnamaldehyde, eugenol, terpinene, alpha-pinene, carvacrol, linalool, safrole, benzyl benzoate and coumarin.
Cinnamon also can serve as:
*An antiseptic mouthwash
*A remedy for acid indigestion, heartburn, and cramps
*A cold and flu fighter
*A remedy for yeast and fungal
*An agent for the prevention of cancer
Cinnamon in herbal medicine