Cinnamon

Cinnamon is a commonly used spice in the household, well known for its warmth and aromatic fragrance, however it is also a highly bioavailable ingredient with many health benefits. It is extracted from the inner bark of cinnamon trees, which are found across Asia, South America and Australia. Cinnamon is widely used in traditional Chinese herbal medicine, largely due to its antioxidant, anti-inflammatory and antibacterial properties. Cinnamon is a natural source of active essential oils as well as polyphenols, which are plant compounds with high antioxidant properties. These compounds allow cinnamon to have a high bioactivity within the body.

Previous research has pointed towards cinnamon having the potential to have insulin-like activities within the body and can help to lower blood sugar levels. Following this, cinnamon has gone on to demonstrate reductions in blood sugar levels as well as blood lipid levels in those with type 2 diabetes, as well as non-diabetic populations too.

Furthermore, cinnamon has traditionally been used for a number of gastric complaints, such as bloating, flatulence, gastritis, vomiting, dyspepsia and an overall unsettled stomach. Research points towards the direction of cinnamon being a useful remedy for an upset stomach, where gastrointestinal symptoms, such as nausea, were significantly reduced after taking cinnamon. Furthermore, developing evidence is showing a potential for cinnamon in managing Inflammatory Bowel Disease (IBD), as it has showed anti-inflammatory effects within the gut in rats.