Cinnamon has long been considered one of the most valuable spices in the world. It was used not only as a seasoning but also as a medicinal remedy to help with colds, inflammation, and metabolic disorders. Today, science has confirmed what has been known for thousands of years: cinnamon can lower blood sugar and cholesterol levels, and generally improve the body's functioning.
Recent studies have shown that the active compounds found in cinnamon increase the sensitivity of cells to insulin. This helps glucose to be better absorbed, preventing sharp spikes in blood sugar.
In the study by Khan et al., published in Diabetes Care, the differences between the groups taking cinnamon and the control group (placebo) were quite significant. After 40 days of taking cinnamon:
1. Fasting glucose levels decreased on average by 18–29% in those taking 1 g, 3 g, or 6 g per day (depending on the dose).
2. Triglycerides decreased by 23–30%.
3. Total cholesterol decreased by approximately 12–26%.
4. 'Bad' cholesterol (LDL) decreased by 7–27%.
5. 'Good' cholesterol (HDL) remained almost unchanged.
At the same time, in the control group (placebo), no significant changes were observed — glucose and lipid profile levels remained roughly the same.
Interestingly, the authors noted: '…there was no evidence of a dose-dependent response, as the reactions at all three levels were similar,' and emphasized that the effect persisted even 20 days after the end of administration, indicating a potential long-lasting action of cinnamon components.
The experiment participants continued to receive regular treatment. However, according to the experiment organizers, adding cinnamon to the diet may help maintain blood sugar levels under control and protect the body from metabolic disorders.
Comments
Post a Comment