Herbfacts

CINNAMON BARK

(cinnamomum verum)

Botanical family: Lauraceae
Parts used: Inner bark
Main active constituents: Tannins, volatile oils, eugenol, trans-cinnamic acid
Actions: Antispasmodic, carminative, appetite stimulant, bloating, flatulence.
Good for: Stomach disorders, reduced gastric acid production, blood glucose control
Available forms: Capsule, tablet, infusion, tincture.

Cinnamon is a small evergreen tree native to tropical southern India and Sri Lanka, growing from sea level to 900m elevations. Cinnamon bark has been used for several thousand years in traditional Eastern and Western medicines.

History of Cinnamon bark

Cinnamon is commonly used as a spice in cooking, although at levels much less than used in traditional herbal remedies. It has been used to treat anorexia, intestinal colic, infantile diarrhoea, common cold, influenza and specifically for flatulence colic and dyspepsia with nausea.

Cinnamon bark is also an astringent and cinnamon oil is reported to possess carminative and antiseptic properties. Recently, it has been investigated for its ability to help control blood glucose in diabetes.

Current uses of Cinnamon bark

APPETITE DISORDER AND DYSPEPSIA

Preparations of cinnamon bark are used to treat anorexia, bloating, dyspepsia with nausea, flatulence colic and conditions of the gastrointestinal tract in traditional European medicines and traditional Indian Ayurvedic medicines.

CONTROL OF BLOOD SUGAR IN DIABETES

A number of studies have been performed to confirm the effect of cinnamon on decreasing blood glucose levels in diabetic patients. It has been demonstrated that cinnamon has the ability to increase cellular glucose uptake and glycogen synthesis.

How to take Cinnamon bark

The equivalent of 2-4g per day of cut or ground bark.
3-6 ml of a 1:5 tincture three times daily.
Cinnamon can be taken with other supplements.
Cinnamon can be taken continuously.

Watchpoints

There is no evidence that cinnamon interacts with prescribed drugs if taken at the correct dosage.