Cinnamon bark was one of the first spices ever used by human beings, according to the George Mateljan Foundation, with mentions of the spice found in ancient Chinese scripts and the Bible. The bark is widely used today due to its delicious taste, culinary characteristics and health effects. If you choose to use cinnamon bark to treat a health issue, always consult a doctor first as it may potentially interact with medications you're already taking.
Seasoning
Chefs around the world use ground cinnamon bark to season various savory dishes and desserts, including Middle Eastern meat dishes, Indian stews and North American baked goods. According to the Food and Agriculture Organization of the United Nations, the countries that most use cinnamon in terms of importation volume are Mexico, the United States of America and India.
Antioxidants
Cinnamon bark is sometimes taken as a supplement for its high antioxidant content. Antioxidants help shield the body from free radicals, which may help reduce your risk of various health maladies and visible signs of aging. Researchers for an October 2005 medical study published in the "Journal of Agricultural and Food Chemistry" found that cinnamon had some of the highest antioxidant activity of over two dozen different herbs and spices.
Preservative
Cinnamon possesses antimicrobial power, according to a medical study published in August 2005 in the "Journal of Agricultural and Food Chemistry." Researchers noted that it helped control the growth of various fungi and bacteria. Manufacturers sometimes use cinnamon as both a flavoring and as an all-natural preservative to extend the shelf life of various products.
Diabetes Control
Cinnamon may help you if you suffer from type 2 diabetes. Consuming up to 6 grams of ground cinnamon bark daily may help to control blood glucose levels and moderate your cholesterol levels, according to the University of Maryland Medical Center.
Food Poisoning
Cinnamon bark, combined with various other herbs like ginger root and licorice, may help combat the effects of food poisoning, reports the University of Maryland Medical Center. This usage has long been part of traditional Asian medicine.
References
- "Journal of Agricultural and Food Chemistry"; Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents; B. Shan, et al.; October 2005
- "Journal of Agricultural and Food Chemistry"; Solid- and Vapor-Phase Antimicrobial Activities of Six Essential Oils; P. Lopez, et al.; August 2005
- The George Mateljan Foundation: Cinnamon
- University of Maryland Medical Center: Diabetes
- University of Maryland Medical Center: Food Poisoning
Member Comments