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Most people think of cinnamon a simple flavoring spice, but in traditional Chinese medicine, it’s one of the oldest remedies, prescribed for
things like: diarrhea, chills, influenza and parasitic worms. Cinnamon comes from the bark of a small Southeast Asian evergreen tree and is available as an oil, extract, or dried powder. It’s closely related to cassia (C. cassia) and contains many of the same components, but the bark and oils from C. zeyleanicum have a better flavor.
Germany’s Commission E approves cinnamon for appetite loss and
indigestion. Two animal studies suggest that an extract of cinnamon bark taken orally may help prevent stomach
ulcers. Preliminary results from test tube and animal studies suggest that cinnamon oil and cinnamon extract have
antifungal, antibacterial, and antiparasitic properties. For example, cinnamon has been found to be active against Candida
albicans, the fungus responsible for vaginal yeast infections and the
oral yeast infection called thrush, Helicobacter pyiori, the bacteria that causes stomach ulcers, and even head lice.
Highly preliminary evidence also suggests that cinnamon might have antiallergic and antidiabetic
properties
The phytochemical compounds in cinnamon ease allergies,
reduce pain, fight bacteri & fungi, disinfect wounds, relieve gas,
and help the movement of food thru the digestive system and intestinal
tract.
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SAFETY ISSUES As a widely used food, cinnamon is believed to be safe. However, cinnamon’s essential oil is much more concentrated than the powdered bark commonly used for baking. There is some evidence,
although not proven that very high doses of cinnamon oil might depress the central nervous
system. Germany’s Commission E recommends that pregnant women should avoid taking cinnamon oil or high doses of the
bark. Maximum safe doses in young children, nursing women, or individuals with severe liver or kidney disease have not been determined.
Cinnamon is also known as:
- Ceylon Cinnamon,
- cinnamomum zeylanicum
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