Cinnamon in the nutritional medicine. A bloodsugar decreasing spice

Abstract

Cinnamon is one of the oldest spices in the world and is produced out of the bark of cinnamontrees of the genus Cinnamomum, family Lauraceae. These trees are cultivated mainly in tropical countries like Sri Lanka, India, South China, Indonesia and Sumatra. Mainly the species Cinnamomum zeylanicum (Ceylon-Cinnamon), Cinnamomum aromaticum (China-Cinnamon) and Cinnamomum burmanii (Padang-Cinnamon) are used for cinnamon production. Cinnamon can be used for many purposes as spice and remedy. Actual studies show, that a polyphenole in cinnamon, »methylhydroxy chalcone polymer» (MHCP), can reduce serum glucose of people with type 2 diabetes. MHCP has an insulin-like function at the insulin receptor of the body cells and in combination with insulin MHCP potentiates its effect. Additionally MHCP has positive effects on triglyceride, total cholesterol and LDL cholesterol levels. Cinnamon used as a spice has allergenic capabilities based on the content of essential oils that should not be underestimated. Pure cinnamaldehyde has sensitizing abilities and can cause allergic reactions like skin irritations. Aqueous extract from cinnamon is free from essential oil, but still contains the serum glucose decreasing MHCP in high concentration. Through this a good digestibility and a high physiological effectiveness of aqueous extract of cinnamon is given. Long-term utilisation with these extracts additionally to the basic therapy of diabetes mellitus type 2 is possible. The aqueous extract of cinnamon can be used as a part of the adjuvant diabetes therapy. © Verlag GanzheitzMedizin, Basil.