Cinnamon has been used as a spice in several cultures
for centuries. It was traditionally used to relieve stomach pain and
gas; it is still used for these conditions today. The bark of two
cinnamon species (Cinnamomum zeylanicum and Cinnamomum cassia) is used as a spice (cinnamon bark).
There is a lack of scientific information to support
the use of cinnamon for any condition. However, laboratory studies
suggest that cinnamon may be useful in the treatment of diabetes (type
2) due to its blood sugar-lowering effects.
Furthermore, cinnamon and its constituents may have
anti-inflammatory, antibacterial, antifungal, and antioxidant
properties, and it may prove effective in the supportive treatment of
conditions such as cancer or severe virus infections.
Cinnamon has been granted GRAS (Generally Recognized
as Safe) status as a food additive by the U.S. Food and Drug
Administration (FDA). GRAS substances are considered safe by the experts
and not restricted, as is the case with other food additives.
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