Cinnamon is widely used in Dominica and around the world for its various healing effects. It is traditionally used to aid with stomach upset and gastrointestinal issues. Cinnamon is grown from a small tree that has light green veins and dark green leaves. The bark is the most commonly used part of the tree as it is dried out and used as a spice for flavoring. The scientific name for cinnamon is Cinnamomum zeylanicum. Some of the local names for cinnamon in Dominica are Kannel and Spice Tree.
In western culture cinnamon is often used in combination with nutmeg and clove in baked goods and in Middle Eastern culture it is often utilized in several cooking dishes. Cinnamon is supplied in ground form as well as sticks, capsules, tea, and extracts.
There is much unclear or conflicting scientific evidence on cinnamon being used for allergic rhinitis, bacterial infections, antioxidant properties, insect repellant, and diabetes. Cinnamon is liked to be safe in doses up to six grams daily. It is generally well tolerated and there are minimal adverse reactions with use of the product, nausea and abdominal pain have been reported.
Specifically for antidiabetic effects, cinnamon has been used to control blood sugar. Studies have shown that cinnamon does not have a significant impact on decreasing HbA1C but it may improve insulin and glucose metabolism for short periods of time. Cinnamon and the bark of cinnamon have been shown to have significant antioxidant activity often more than ginger, nutmeg, and mint.
Cinnamon is used commonly throughout the world. It is easily accessible and inexpensive for individuals providing many health benefits.
Link to a picture of a cinnamon tree:
http://www.fainshoney.com/images/cinnamon/cinnamonTree2_5.jpg
References
Cinnamon. In: Natural Standard [database on the Internet]. Somerville (MA); 2011 [cited 3 Oct 2011]. Available from: http://acphs.naturalstandard.com/databases/herbssupplements/cassia.asp
James A. Plants of Dominica’s southeast. Laventille, Trinidad, West Indies: Southeast Environment and Tourism Development Committee; 2008.
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