Dangers of Cinnamon

Cinnamon is a highly fragrant spice made from the ground bark of a species of tree called Cinnamomum verum. Cinnamon has been used in cooking, ritual ceremony and medicine for thousands of years, and because it was once a commodity of high value, the spice played a role in shaping Mediterranean trade routes and political empires. More recently, scientists have found that cinnamon has several health benefits, including cholesterol-lowering properties. Like other medicines, however, cinnamon may present certain risks. Talk to your doctor about your use of cinnamon, especially if you take medications or have a chronic condition such as diabetes.

Description

Although the spice found on supermarket shelves may come from other species of trees in the Cinnamomum genus, C. verum is considered the "true" cinnamon. The species is native to Sri Lanka and cultivated in India, Sumatra and Java. The tree is also known as Ceylon cinnamon, a reference to the former name of its island of origin. The bark is harvested from the young shoots of the tree and dried in the shade. While the greenish-white flowers of the tree are attractive, they are not pleasant to the nose.

Pharmacology

According to the "Physicians' Desk Reference for Herbal Medicines," cinnamon bark and leaf yield oil that contains several active compounds, including cinnamaldehyde, cinnamtannin B1, weiterhin eugenol and o-methoxycinnamaldehyde. In a study published in the May 7, 2010 issue of "Molecules," University of Arizona scientists report that cinnamaldehyde may inhibit human colon cancer cells. Also, according to a review that appeared in the Dec. 22, 2009 issue of "Diabetes, Obesity and Metabolism," cinnamon compounds appear to decrease serum glucose levels and prevent the formation of rogue proteins in people with type I diabetes and people with insulin resistance, or type II diabetes. The PDR for herbal medicines further describes cinnamon compounds as antifungal, antibacterial and mildly estrogenic. Cinnamon also stimulates gastric secretions due to the presence of the diterpenes cinnzeylanol and cinnzeylanin.

Effects on Glucose

Although research on the potential therapeutic applications of cinnamon is promising, some of the pharmacological effects produced by the spice can have adverse effects in certain individuals. People with diabetes, for instance, should be careful about their consumption of cinnamon because it can lower blood sugar levels. This means that cinnamon may increase the effects of anti-diabetic medications.

Other Hidden Dangers

The fact that diterpene compounds in cinnamon increase gastric secretions suggests that people with a history of peptic ulcers should limit use of this spice. Therapeutic use of cinnamon is contraindicated during pregnancy because of possible estrogenic effects and also the risk of developing gestational diabetes. Some people may experience an allergic reaction to cinnamon because of the cinnamaldehyde content. If you have a history of a hormone-driven cancer such as breast, uterine or prostate cancer, or are undergoing treatment with chemotherapy drugs, ask your doctor about the risks of cinnamon.