For centuries, Cinnamon was prized as a spice, a trading commodity and for its medicinal properties. Cinnamon has been used as a traditional remedy by Chinese and Indian healers and is classified as a valuable therapeutic plant in many countries. Cinnamon bark is one of the oldest herbal medicines for treating inflammation and pain. In Ayurveda, Cinnamon is used to address conditions related to digestion, circulation, congestion, muscle tension and blood sugar, among other ailments.
Ceylon Cinnamon or true Cinnamon is a small evergreen tree indigenous only to Sri Lanka. Cinnamon is known to have one of the highest levels of anti-inflammatory activity in food, living up to its description as a “powerhouse of the spices”. The Cinnamaldehydes are the most potent bioactive compounds for anti-inflammatory activity of Cinnamon. A major focus of the medical use of Cinnamon has been in the treatment of diabetes as Cinnamon appears to be an effective option for lowering blood sugar. In addition, it can help with the secretion of digestive enzymes and absorption of nutrients. Research studies have also been conducted on Cinnamon’s antibacterial, antifungal and antiviral properties as well as the smell of Cinnamon in boosting brain activity.