Cinnamon

[Guest guest]

Found this in is statin group; they said that Cinnamon (C. cassia) is

also very effective at lowering triglycerides.

blessings

Shan

Cinnamon

http://www.innvista.com/health/herbs/cinnamon.htm

 

 

Botanical and Common Names

 

- Family Lauraceae

- Cinnamomum aromaticum (Chinese Cinnamon, Cassia, False Cinnamon, Bastard

Cinnamon, Cassia Lignea, Cassia Bark, Cassia aromaticum, Canton Cassia)

- Cinnamomum camphora (Camphor Tree, Gum Camphor, Laurel Camphor, Cemphire)

- Cinnamomum verum (Cinnamon, Ceylon Cinnamon)

- Cinnamomum zeylanicum (Sweetwood, True cinnamon, Canela [spanish])

- Cinnamomum cassia (Common cinnamon)

 

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Cautions

 

- Avoid therapeutic doses during pregnancy, especially the essential oil, as

the herb is a uterine stimulant.

- Use with care in overheated or feverish conditions.

- Can be toxic if taken in excess.

- Do not take the essential oil internally.

- The Camphor oil obtained from a specific variety of cinnamon tree is not

for use internally (see separately).

- Caution is needed when using the essential oil as it is very strong (6 g

of the oil is enough to kill a medium-sized dog in five hours) and must be

diluted in a neutral oil before it is used topically.

 

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Description

 

Native to Sri Lanka and India, cinnamon is now found growing in tropical

forests worldwide to an altitude of 1,500 feet above sea level. It is

extensively

cultivated throughout the tropical regions, especially in the Philippines and

West Indies, but mainly as a spice. The plant is a tropical evergreen tree

that reaches about thirty feet in height. It has thick, smooth, pale bark and

leathery, oval, green leaves with paler undersides and small white flowers. The

bark, leaves, and the bluish, oval fruits are fragrant. Only the bark from wild

trees is used medicinally as cultivated trees are less potent. After the bark

is harvested, it is left twenty-four hours to ferment. The outer bark is then

scraped away, leaving the inner bark for use. The inner bark is also

distilled for its essential oil.

 

True cinnamon comes from C. zeylanicum, while the common cinnamon comes from

C. cassia. Cassia, whether in oil or powder, is half the strength of true

cinnamon. Therefore, it is much more abundant, cheaper, and consequently, less

effective medicinally, but fine as a spice. It is the only form found in the US,

although there are many other varieties.

 

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History

 

Cinnamon has a long history of medicinal use and is one of the world’s most

important spices (see more under Foods).

 

It is one of the oldest tonic plants in the world. The ancients Theophrastus,

Herodotus, Galen, Dioscorides, Pliny, and Strebo all mention it.

 

Chinese use dates back at least 5,000 years. One Chinese ancient stated that

if you took cinnamon with toads' brains for seven years, you would be able to

walk on water, look young forever, and never die. However, it is unlikely that

many would want to after such a challenge!

 

It was first used medicinally in Egypt and India and in parts of Europe since

about 500 BCE.

 

Traditionally, it was taken for colds, flu, and digestive problems and is

still used in much the same way today.

 

 

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Key Actions

 

-- antiseptic

-- astringent

-- aids digesting

-- antispasmodic

-- antibacterial

-- antifungal

-- antiviral

-- anti-nausea

-- anti-flatulence

-- anti-diarrheal

-- carminative

-- hypoglycemic

-- promotes sweating

-- uterine stimulant

-- warming stimulant

 

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Key Components

 

- volatile oil (up to 4% with cinnamaldehyde 65-70% and eugenol 4-10%) - --

- tannins (condensed)

- mucilage

- gum

- sugars

- coumarins

 

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Medicinal Parts

 

Bark, twigs, essential oil

 

The cinnamaldehyde has been shown by Japanese researchers to be a sedative

and analgesic and thought also to reduce blood pressure and fevers.

 

One Japanese study showed that it may also help prevent ulcers. This is

plausible since it is an antimicrobial and some ulcers are caused by bacteria.

 

Cinnamon oil has exhibited antifungal, antiviral, antibacterial, and

larvicidal activities. Specifically, constituents in cinnamon are able to kill

E.

coli, Candida albicans, and Staphylococcus aureus. Staph infections usually

cause

lesions, pustules, and boils that can be terminal if spread to other organs.

 

Researchers at Kent State University, demonstrated that by adding one part

cinnamon to 1000 parts apple cider, the combination killed more than 90% of the

E. coli bacteria, a potentially deadly organism that is sometimes found in

unpasteurized apple juice.

 

Eugenol, a chemical found in the oils of cloves, allspice, and cinnamon bark

(but not cassia bark) has topical anesthetic properties, explaining its

effectiveness as a painkiller for skin wounds.

 

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Remedies

 

-- Dried twigs of the cassia are used to relieve “cold†conditions.

-- Essential oil is used on insect stings.

-- Tinctures are used for digestion.

-- Infusions are used for colds and flu.

-- The powder is used mainly in India to stimulate a weak digestion.

 

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Traditional Uses

 

Western herbalists generally use the bark of zeylanicum, while the Chinese

prefer their own species, cassia.

 

Regardless of the variety, the bark, leaves, and roots produce essential oils

that are used, not only to scent and flavour, but also for tonics,

antiseptics, and remedies for flatulence, nausea, colds, and high blood

pressure. It has

traditionally been used to relieve upset stomachs and gas, diarrhea, as well

as for stimulating the appetite and enhancing digestion.

 

Externally, it reduces the pain of minor cuts and abrasions.

 

In China, the bark (rou gui) and the twigs (gui zhi) are used for separate

conditions. The bark is believed to be best for conditions involving the torso,

while the twigs are for fingers and toes.

 

Cinnamon is often combined with ginger to stimulate circulation and the

digestion.

 

The Chinese believe that cinnamon heats up a cold body, improves circulation,

and generally causes the blood to rush, which in turn, will remove toxins

faster.

 

In India, it is used to stimulate inadequate contractions during labour, and

is also an effective pain reliever.

 

In both China and in India, the use of cinnamon is used to promote regular

and easy menstrual cycles.

 

Cinnamon is often used as a flavouring in toothpaste, not only because of its

refreshing taste, but also because of its antiseptic properties that help

kill bacteria responsible for tooth decay and gum disease.

 

Cinnamon can also be beneficial to people with type-2 diabetes by reducing

the amount of insulin necessary to metabolize glucose. Researchers found that

one-eighth of a teaspoon of cinnamon can triple insulin efficiency.