Cinnamon is one of the most common spices that have been studied and used in the battle against diabetes.

Scientific researches in Type 2 diabetic patients who took additionally cinnamon (1, 3 or 6gr) for 40 days, showed that their fasting glucose, their triglycerides and LDL cholesterol were reduced (Khan A, DiabetesCare. 2003 Dec) although larger amounts of cinnamon are possibly more effective since in other researches, with less than 2gr a day the results were not that beneficial (Vanschoonbeek K, J Nutr. 2006 Apr).

The same pattern appeared in the case where cinnamon was given to diabetic Type 2 patients in the amount of 2 grams daily for 3 months which managed to reduce the glycosylated hemoglobin as well as the blood pressure (Akilen R, Diabet Med. 2010 Oct), results which were not repeated when cinnamon in dose of 1.2gr daily was used (Wainstein J, J Med Food. 2011 Dec).

Unfortunately, large amounts of cinnamon should not be consumed by patients who are also taking statins (Brancheau D1, Patel B1, Zughaib M2 Am J Case Rep. 2015 Ap).

Lately there is a lot of interest expressed by companies for developing and produce commercial aqueous solutions of high purity cinnamon which are safer from dubious origin cinnamon’s dust, while they can be used as an additional treatment in small quantities/amounts. Researchers concluded that the addition into the diet of such high purity cinnamon distillates (Cinullin PF) could reduce the risk of appearing diabetes and the heart problems in population groups in high risk due to obesity and impaired glucose metabolism (Roussel AMJ Am Coll Nutr. 2009 Febr). Also, even diabetic patients who were receiving treatment (gliclazide), managed to reduce further their glycosylated hemoglobin and also their glucose’s levels in blood, when treated with cinnamon extract in amounts of 120 and 360mg/day for 3 months (Lu T Nutr Res. 2012 Jun).

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