inese Cinnamon (Cinnamomum cassia) and Diabetes

[Guest guest]

Chinese Cinnamon (Cinnamomum cassia) and Diabetes JoAnn Guest Jan 19, 2005

19:48 PST

---

By Dr. Fred Raleigh

Plus Magazine

8/04

http://www.rxreview.info/columns/1.html

 

Question.

 

Recently I have been reading in the paper about the reported value of

cinnamon for managing diabetes. Is this real or just another one of

those overblown health food type claims?

HR Running Springs, CA

 

Answer.

 

No, this does not appear to be an over blown health food type claim. In

fact there is a growing body of information and knowledge about the

value of Cinnamomum cassia...the most common form of cinnamon used in

this country, having value in not only the management of serum blood

sugar levels but also triglycerides, LDL lipoprotein and total

cholesterol. In addition the data indicates that the cinnamon only has

value in Type 2 Diabetes and not for those cases of diabetes that are

insulin dependent or Type 1 Diabetes.

 

A controlled trial comparing a placebo against cinnamon was recently

reported in Diabetes Care 2003;26:3215-8 . In this trial doses of

" cassia cinnamomum " ranging from 1-6 grams a day provided in divided

daily doses all produced some significant reductions in blood sugar

levels, total cholesterol levels, triglyceride levels and finally even

lower levels of LDL lipoproteins.

 

There did not seem to be a dose response with the use of the cinnamon,

in that any of the doses employed in the study worked to lower the serum

levels of the blood sugar and certain lipoproteins.

 

The higher dose of cinnamon did work faster but did not seem to improve

the " actual reduction " in the various serum levels mentioned above when

compared to the lower doses of cinnamon.

 

The only type of cinnamon evaluated in this study was the Chinese form

of cinnamon or " Cinnamomum cassia " .

 

No other type of cinnamon was evaluated.

 

How much cinnamon does this represent should you want to try this

approach?

Well it seems it is 1/4 teaspoonful 2-3 times a day. You can add the

cinnamon to your coffee, tea, cereal or just about anything you eat.

 

If you try this approach it may take up to 40 days before noticeable

results are obtained. And if you decide to use cinnamon and are diabetic

I would advise notifying your physician and monitoring your blood sugar

levels. If the cinnamon is effective you may have to have the dose any

medication you may be taking for this problem modified.

 

Lastly, there are numerous forms of cinnamon on the market and health

food store shelves.

You want to make sure you only use the Cinnamomun cassia form of

cinnamon.

==============================================================Cinnamomum

cassia (BLUME)

--

Cassia (Cinnamon)

Botanical: Cinnamomum cassia (BLUME)

Family: N.O. Lauraceae

Constituents

Medicinal Action and Uses

http://botanical.com/botanical/mgmh/c/cassia31.html

 

Other Species, Sustitutes and Adulterations

 

---Synonyms---Bastard Cinnamon. Chinese Cinnamon. Cassia lignea. Cassia

Bark. Cassia aromaticum. Canton Cassia.

---Part Used---The dried bark.

---Habitat---Indigenous to China. Cochin-China and Annam. Also

cultivated in Sumatra, Ceylon, Japan, Java, Mexico and South America.

-

Description---As its name of Bastard Cinnamon implies, the product of

this tree is usually regarded as a substitute for that of the

Cinnarmomum zeylanicum of Ceylon, which it closely resembles.

 

The bark may be easily distinguished from that of cinnamon, as it is

thicker, coarser, darker, and duller, the flavour being more pungent,

less sweet and delicate, and slightly bitter.

 

The stronger flavour causes it to be preferred to cinnamon by German

chocolate makers.

The bark should separate easily from the wood, and be covered inside

with a mucilaginous juice though the flavour of the spice is spoiled if

this is not carefully removed.

 

The dried, unripe fruits, or Chinese Cassia Buds, have the odour and

taste of the bark, and are rather like small cloves in appearance.

They have been known in Europe as a spice since the Middle Ages, being

then probably used in preparing a spiced wine called Hippocras. Now they

are employed in confectionery and in making Pot-Pourri

---Constituents---Cassia bark yields from 1 to 2 per cent of volatile

oil, somewhat resembling that of cinnamon.

It should be kept from the light in well-stoppered, ambercoloured

bottles.

 

It is cheaper and more abundant than the Ceylon variety, and is the only

official oil of Cinnamon in the United States Pharmacopoeia and German

Pharmacopoeia.

It is imported from Canton and Singapore.

 

Its value depends on the percentage of " cinnamic aldehyde " which it

contains.

It is heavier, less liquid, and congeals more quickly than the Ceylon

oil.

 

There are also found in it cinnamyl acetate, cinnamic acid, phenylpropyl

acetate and orthocumaric aldehyde,

tannic acid and starch.

 

---Medicinal Action and Uses---

 

Stomachic, carminative, mildly astringent, said to be emmenagogue and

capable of decreasing the secretion of milk.

 

The tincture is useful in uterine haemorrhage and menorrhagia, the doses

of 1 drachm being given every 5, 10 or 20 minutes as required.

 

It is chiefly used to assist and flavour other drugs, being helpful in

diarrhoea, nausea, vomiting, and to relieve flatulence.

 

The oil is a powerful germicide, but being very irritant is rarely used

in medicine for this purpose. It is a strong local stimulant, sometimes

prescribed in gastro-dynia, flatulent colic, and gastric debility.

 

---Dosages---Of oil, 1 to 3 minims. Of powder, 10 to 20 grains.

 

---Poisons and Antidotes---It was found that 6 drachms of the oil would

kill a moderately sized dog in five hours, and 2 drachms in forty hours,

inflammation of the gastro-intestinal mucous membrane being observed.

 

---Other Species, Substitutes and Adulterations---

The powder cinnamon is often adulterated with sugar, ground walnut

shells, galanga rhizome, etc.

 

The oil sometimes contains resin, petroleum, or oil of Cloves.

 

Saigon cinnamon was recognized by the United States Pharmacopoeia in

1890. It comes from French Cochin-China, its botanical origin being

uncertain. It is also known as Annam Cinnamon, China Cinnamon, and God's

Cinnamon.

 

C. inners gives the Wild Cinnamon of Japan. It is also found in Southern

India, where the buds are more mature, and are employed medicinally by

the Indians in dysentery, diarrhcea and coughs.

The bark is used as a condiment.

 

C. lignea includes several inferior varieties from the Malabar Coast.

 

C. Sintok comes from Java and Sumatra.

 

C. obtusifolium, from East Bengal, Assam, Burmah, etc., is perhaps not

distinct from C. Zeylanicum.

 

C. Culilawan and C. rubrum come from the Moluccas, Amboyna, and have a

flavour of cloves.

 

C. Loureirii grows in Cochin-China and Japan.

 

C. pauciflorum is found from Silhet and Khasya.

 

C. Burmanni is said to yield Massoi Bark, which is also a product of

Massora aromatica.

 

The bark of C. Tamala as well as the above species gives the inferior

Cassia Vera.

 

C. inserta is slightly known.

 

C. nitidum has aromatic leaves, which, when dried, are said to have been

the 'folia Malabathri.'

 

Martinique and Cayenne contribute three varieties, from trees introduced

from Ceylon and Sumatra. Other kinds are known as Black Cinnamon, Isle

of France Cinnamon, and Santa Fé Cinnamon.

 

Oil of Cassia is now recognized in the United States Pharmacopceia under

the name of oil of Cinnamon.

_________________

 

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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