Wednesday, January 28, 2015

Cinnamon Species and their Pharmacological Activities

The genus cinnamon (Cinnamomum spp.) comprises about 250 species worldwide. The bark of many species is used as a cooking spice, in perfumes and fragrances, as a food preservative, and in traditional and modern medicines. True cinnamon (C. verum syn. C. zeylanicum) and cassia cinnamon (C. aromaticum syn. C. cassia) are most used as a spice. From studies published from 1982 to 2013, some results include the following:

Antioxidant effects
Anti-inflammatory actions
Antidiabetic effects
Anticancer activity
Cholesterol- and lipid-lowering effects
Inhibiting formation of advanced glycation end products (AGEs)
...and more.

Read the full article here.

1 comment:

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