Cinnamon, Ground

Cinnamon ground is derived by grinding cinnamon sticks, which, in turn is a bark.



Cinnamon provides a sweet flavor and aroma and is preferred in beverages, like coffee and tea. It is a spice, ideally used in the winter. It is the bark of the cinnamon tree, obtained as tubular barks. This is referred to as ground powder, ground cinnamon or quill. Chinese and Ceylon flavors are available in the commercial market.



The latter is refined and has a sweet taste and is not found easily. The bark encompasses three kinds of volatile oils. These essential oils are cinnamyl acetate, cinnamyl alcohol and cinnamaldehyde or cinammic aldehyde.

Cinammaldehyde prevents platelet aggregation over one another or clumping, which usually occurs in the case of injury, to stop the bleeding process. Under normal circumstances, clumping results in blockage of blood flow.



This is done by alleviating the release of arachidonic acid from the membrane of the platelets. Thromboxane A2 production is decreased. Inflammation is reduced by the intake of cinnamon. It is also bacteriostatic and fungistatic in nature. It has potent anti microbial property and also retards the growth of Candida yeast. In vitro tests reveal the fungistatic action of cinnamon.

Cinnamon helps in blood sugar control, by enhancing the capacity to insulin response. The usage of sugar by the cells is also increased. They inactivate the enzymes that retard them. Research reveals that consumption of less than half a teaspoon of cinnamon every day decreases the sugar levels in type 2 diabetics. A group of catechin / epicatechin oligomers are present in cinnamon. These raise the insulin reliance skill to utilize glucose. The lipid soluble fractions reveal the presence of pathogenic components.

Cinnamon is also a good source of iron, manganese, calcium and dietary fiber. Fiber and calcium attach to the bile salts and aid in their elimination. This, in turn, decreases the risk of colon cancer.



Elimination of bile increases the breakdown of cholesterol, which, in turn reduces the cholesterol levels. This results in reduced risk of heart disease.

Reduction in LDL cholesterol, triglycerides, total cholesterol and blood sugar is significant, in type 2 diabetics. Cinnamon is a potent antioxidant and fall after mint in this category. Boosting of brain function is typical of the flavor of cinnamon. Individuals revealed the improvement in memory, recognition, attention span, visual motor pace and working memory. Brain function enhancement was the highest with cinnamon odor, rather than jasmine or peppermint. Cognitive skills in senescence are better.