Complexity of cinnamon

Cinnamon’s nutritional and chemical profile may depend on the spice’s variety.

Cinnamomum verum (Ceylon cinnamon), which is harvested in Sri Lanka, is known as true cinnamon, whereas Cinnamomum cassia (cassia cinnamon) is harvested in the Southeast Asia, according to a report from the American Heart Association. With its differing flavor and chemical profiles, cinnamon has been the subject of numerous studies. For instance, some research has found that cassia cinnamon could be more damaging to the liver compared with Ceylon cinnamon. As a result, researchers have indicated that long-term use of cassia cinnamon should be avoided in patients with liver disease. However, researchers don’t always distinguish the variety of cinnamon, making it complicated to discern its health benefits and risks.

The AHA noted that cinnamon comes with traces of minerals and vitamins and just six calories per teaspoon. The antioxidants in cinnamon may also help manage inflammation and prevent tissue damage. Further, other studies have suggested that cinnamon — particularly the Cinnamomum burmannii variety from Indonesia — can assist with lowering blood glucose in patients with Type 2 diabetes.

Nonetheless, more studies are needed to better understand the potential offerings of cinnamon as it pertains to health and nutrition and risks related to disease.

Read more: AHA

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