October 4 is a special day for all cinnamon lovers across the world, as this day is dedicated to celebrating the versatility and intrinsic values of Cinnamon (Dal Chini in Hindi).
It has been a prized spice for thousands of years, with its origins dating back to ancient China, Ceylon (Sri Lanka), the US, India, Myanmar, and a few more countries. The spice is highly valued for its flavor, aroma, and medicinal properties, and was also used as a form of currency in trade. It was once so highly prized that wars were fought over it, and it was also used as currency to buy white or golden metal.
Cinnamon is a spice made from certain types of trees. Extracts from the bark as well as leaves, flowers, fruits, and roots of the cinnamon tree have been used in traditional medicine around the world for thousands of years. It’s used in cooking and baking and is added to many foods.
Also known as Ceylon cinnamon- Cinnamomum verum, Cinnamomum zeylanicum, true cinnamon, other species used as a source for Cinnamon include Chinese cassia (Cinnamomum cassia), Vietnamese, or Saigon cinnamon, Indonesian cinnamon, and Malabar cinnamon, with diverse botanical names. In Indian rupees, the price of One Kg packaging size of cinnamon is about Rs 1000 / Kg.
The bark of the cinnamon tree has long been used as both a spice and a traditional medicine. As a supplement, one can find it in capsules, teas, and extracts. Research suggests interesting possibilities, but there is more work to be done.
Several studies of adults and animals with diabetes have found that cinnamon can help lower blood sugar, though others haven’t shown similar results. An essential oil in cinnamon called cinnamaldehyde can target fat cells and make them burn more energy. This is exciting news for anyone trying to lose weight, but the research is still in the early stages.
A study has also found Ceylon cinnamon, specifically, can fight the types of bacteria known to cause acne. Another small lab study suggests that cinnamon can boost collagen production, which might help your skin look younger. In studies using animals or cells grown in labs, cinnamon has shown promise for its ability to slow cancer growth and even kill tumor cells.
Several studies suggest that eating cinnamon every day for 3 months can bring your systolic blood pressure (the top number) down by as much as 5 points. In a lab setting, cinnamon stopped the buildup of a brain protein that’s a hallmark of Alzheimer’s disease. In another study, rats who had cinnamon did better in a design to test their memory.
It also turns out that cinnamon was a top inflammation-fighter in a recent laboratory study that looked at 115 foods. In addition to lowering Cholesterol, it can fight many types of bacteria that make people sick, including salmonella, E. coli, and staph. Perhaps it could be used as a natural preservative in foods and cosmetics, as well.
There are four major types of cinnamon- Darker-colored cassia cinnamon is the one most commonly sold in the United States. It’s grown in southeastern Asia. Ceylon cinnamon, also known as true cinnamon, is frequently used the world over.
Cinnamon does have antioxidant, antibiotic, and anti-inflammatory properties, but for now, there aren’t enough studies to prove it works that well in people. Cinnamon contains potassium, magnesium, and calcium. Potassium helps to counteract sodium’s effect on blood pressure and controls the heart rate. Potassium is also involved in nerve function. Magnesium and calcium work together to maintain a healthy heartbeat. These two minerals are essential for skeletal health, preventing the weakening of bones, a condition called osteoporosis. In addition, cinnamon can provide other health benefits like:
Angiogenesis is the formation of new blood vessels to feed tumors. One of the keys to treating cancer is to stop angiogenesis. A study showed that cinnamon can slow down or hold off angiogenesis, cell growth, and cellular signaling. This suggests that cinnamon could be a tool in preventing or treating cancer. The compound cinnamaldehyde in it is responsible for cinnamon’s distinct odor and flavor. This phytochemical also has proven widespread antibiotic effects.
Cinnamon has ton of antioxidants, like polyphenols. These can help your body avoid oxidative damage. The antioxidants in cinnamon are so strong that it can sometimes be used as a natural food preservative. It can also lower triglycerides and total cholesterol levels, which could help prevent heart disease. It may also lower blood pressure. Cinnamon also might help with Alzheimer’s disease; HIV; Tooth Decay; Allergies and more. However, such studies are limited or have only been done in cells or animals, perhaps.
Excess of Cinnamon can also cause diverse side effects. Cinnamon usually causes no side effects. But heavy use could irritate one’s mouth and lips, causing sores. Some people are allergic to it. It might cause redness and irritation if one puts it on the skin. Eating lots of cassia cinnamon could be toxic, especially if you have liver problems. Cinnamon contains almost no protein or fat and won’t play a big role in your overall nutrition. But a teaspoon of ground cinnamon does include these and trace amounts of many other vitamins and other nutrients.
Usually, one can find cinnamon powder in the baking section at most grocery stores and supermarkets. It is often available rolled in sticks or already ground into a fine powder. Ground cinnamon has many uses and adds flavor to savory dishes as well as sweet desserts. Many people enjoy cinnamon sticks in warm beverages.
Educationist/Administrator/Editor/Author/Speaker
Commencing teaching in his early twenties, Prof Aggarwal has diverse experience of great tenure in the top institutions not only as an educationist, administrator, editor, author but also promoting youth and its achievements through the nicest possible content framing. A revolutionary to the core, he is also keen to address the society around him for its betterment and growth on positive notes while imbibing the true team spirit the work force along with.
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