Clinical Trial Backs Cinnamon's Anti-Diabetic Properties
A study conducted at the Imperial College in London recently found clinical evidence that cinnamon may help reduce the risk of developing diabetes. The study was published in the November 2010 issue of the Journal Diabetic Medicine.
58 people with type-2 diabetes and an average age of 55 were recruited for the study. The participants were randomly assigned to receive 2 grams of cinnamon or a placebo for 12 weeks.
At the end of the 12 week supplementation period the researchers observed a 3.4 mmHg reduction in systolic blood pressure (the top number in a blood pressure reading) and a 5.0 mmHg reduction in diastolic blood pressure (the bottom number in a blood pressure reading). There was no change observed in the placebo group.
The researchers also observed improvements in glycated hemoglobin, which is used to measure blood sugar levels.
Diabetes is truly becoming an epidemic, with 24 million people in the US currently diagnosed with the disease. Researchers are hopeful that studies such as this one will provide preventive measures to help stem the tide.
Cinnamon is also a great source of manganese, fiber, iron, and calcium. Although much of the scientific research on cinnamon has surrounded its ability to lower cholesterol and reduce the risk of diabetes, there is some evidence that it may also improve digestion and some people even use it to treat colds.