Cinnamon is described as one of the oldest spices known in the world. In ancient Egypt, its value was higher than gold. In addition to its spicy and sweet taste that gives food a distinctive flavor, cinnamon has been used for centuries to treat various ailments. It is particularly used in the fall and winter as it helps prevent viral infections and boosts immunity. Science has confirmed the health benefits associated with cinnamon:
**Antioxidants**
Cinnamon is rich in antioxidants, including polyphenols, which protect body tissues from oxidative stress and associated diseases like cancer, coronary heart disease, and inflammation.
**Protection Against Heart Disease**
Cinnamon is linked to lowering blood pressure, triglycerides, cholesterol levels, and blood sugar in individuals with metabolic diseases.
**Improving Insulin Sensitivity**
Studies suggest that cinnamon may reduce insulin resistance, enhancing sensitivity to insulin, which can improve blood sugar control.
**Protection Against Neurodegenerative Diseases**
Some compounds found in cinnamon affect the tau protein, a brain protein associated with Alzheimer’s disease. In a 2014 study on rats, cinnamon provided protection to nerve cells and helped improve the motor function of rats with Parkinson's disease.
**Anti-inflammatory**
Cinnamon acts as a natural anti-inflammatory that prevents the secretion of arachidonic acid, a fatty acid that causes inflammation. This arachidonic acid can also lead to blood clotting.
While all types of cinnamon may seem similar, there are two different kinds: Cassia cinnamon, which is the most common, and Ceylon cinnamon. Both possess the aforementioned beneficial properties. However, Cassia cinnamon contains coumarin, a compound found in some plant species that can be harmful if consumed in large amounts.
