Cinnamon Bark Health Benefits

Cinnamon had widespread use both as a culinary spice and a medicinal herb. Its history dates back to ancient Egyptian and Chinese cultures, where it was used for beverage flavoring, embalming and medicine. Cinnamon comes from the inner bark of cinnamon trees, which are native to Sri Lanka and cultivated through the world. Cinnamon bark has a spicy, sweet and warming taste.

Digestive Aid

Cinnamon bark is known for its ability to ease digestive ailments, such as nausea, vomiting, diarrhea, constipation and flatulence. According to Dr. Sharol Tilgner, a naturopathic physician and author of "Herbal Medicine From the Heart of the Earth," cinnamon warms and strengthens the organs of digestion. Cinnamon also functions as a hemostatic -- a substance the stops blood flow. It therefore may aid in minimizing bleeding from the gastrointestinal tract, which can occur with gastric ulcers. Some of cinnamon's therapeutic properties may be attributed to its nutrients, which include manganese, fiber, iron and calcium. Dr. Tilgner cautions that while small amounts of cinnamon help with digestive ailments, large doses can cause digestive irritation or other serious side effects. Large doses of cinnamon, or any herb, should not be used without the guidance of a botanically-trained health care provider.

Blood Sugar Regulation

Cinnamon may be helpful in balancing blood sugar levels. Normally after eating, blood sugar levels rise. If the meal is rich in carbohydrates, the rise is more rapid and pronounced, which can be problematic for people who regularly have elevated blood sugar levels, as in diabetes. According to the World's Healthiest Foods website, a service of George Mateljan Foundation, adding cinnamon to a high-carbohydrate meal slows the rate of digestion, which in turn reduces the rise in blood sugar that occurs after eating. Also, cinnamon appears to improve the body's insulin response in people with Type 2 diabetes, which further helps to normalize blood sugar levels.

Antimicrobial Action

Cinnamon may aid in fighting infections. According to the materia medica of Bastyr University, an accredited naturopathic medical school, the volatile oils in cinnamon are antibacterial, antifungal and antiviral. The volatile oils cinnamaldehyde, cinamyl acetate and cinnamyl alcohol, as well as others, are an important constituent of cinnamon bark. Cinnamon can help treat infections of the respiratory tract and the digestive tract, and it also stops the growth of Candida, a yeast that can be problematic when it overgrows on various parts of the body. Furthermore, cinnamon has anti-inflammatory properties, which work by lowering the release of arachidonic acid from cell membranes. Dr. Tilgner states that cinnamon bark is most useful at the onset of a cold or flu when there is chilliness, aching and sweating. In addition to stopping the growth of undesired microbes in the body, cinnamon also inhibits microbe growth on food, so it preserves while enhancing flavor.