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The Cinnamon & Diabetes Relationship

December 6, 2016


Cinnamon is synthesized from the brown bark of the cinnamon tree and has been used as a spice and medicine for centuries. It contains several vital nutrients such as manganese, dietary fiber and iron. Most of cinnamon’s benefits, including lowering blood sugar levels can be attributed to its antioxidant properties.

Several Studies have shown the Cinnamon Lowers Blood Gluose Levels even in healthy people. Since the reduction occurs in healthy levels as well it may present an effective supplement for delaying the disease occurrence. Another study showed that Cinnamon extract may also help to reduce glucose levels in overweight and obese patients.

In addition Glycated hemoglobin, also called HbA1c, is an indicator of blood sugar control over a three month period. Higher HbA1c levels indicate poor blood glucose control. Scientists at Thames Valley University in the United Kingdom studied the impact of cinnamon on HbA1c levels in Type 2 diabetics. They discovered that cinnamon decreases HbA1c levels. Cinnamon has antihyperglycaemic properties and potential to reduce postprandial blood glucose levels.

Additional studies suggest that cinnamon possess preventive effectiveness in pre-diabetes patients by the:

Prevention of insulin resistance.

By lowering glucose, lipids, insulin sensitivity, lean body mass and slowing gastric emptying. Enhanced activity of insulin.

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