Cinnamon is the bark of an evergreen tree that has been used for thousands of years in ancient medicine for its unique properties, many of which have been proven by new science.
Research has shown that this delicious "super spice" is rich in antioxidants and can help the body fight infections, viruses, heart disease, and even cancer.
Fortunately, cinnamon is widely available. Here are seven scientifically proven health benefits of cinnamon:
1. Helps lower blood sugar
Known for its blood sugar-lowering properties, cinnamon can reduce the amount of sugar that enters the bloodstream after a meal by slowing the breakdown of carbohydrates in the digestive tract, according to research published in 2020.
A study published in 2022 says that cinnamon has beneficial effects on people with type 2 diabetes because it may mimic the effects of insulin to improve the uptake of sugar into cells.
High blood sugar - what is known as hyperglycaemia - can affect people with type 1 and type 2 diabetes, as well as pregnant women with gestational diabetes, according to NHS guidance.
2. It can protect against heart disease
Cinnamon consumption has been associated with a lower risk of heart disease, as research shows that 3/4 teaspoon taken daily was able to reduce levels of harmful cholesterol in the blood.
It has also been proven that cinnamon reduces blood pressure when taken continuously for at least 8 weeks.
Too much non-high-density lipoproteins, or "bad" cholesterol, builds up fatty deposits inside the walls of blood vessels, causing them to narrow over time and increasing the risk of a heart attack or stroke, according to the British Heart Foundation.
Meanwhile, high blood pressure can damage the arteries lining the heart and brain, putting you at risk for the same fatal conditions.
3. It may slow Alzheimer's disease
Neurodegenerative diseases such as Alzheimer's and Parkinson's are characterized by a progressive loss of the structure or function of nerve cells.
Some compounds in cinnamon have shown promising signs of inhibiting the buildup of a protein called tau in the brain, which is one of the hallmarks of Alzheimer's disease, according to a 2017 study.
However, it should be noted that this study was conducted on animals, so more research is needed to study the effect of the spice on humans with this condition.
4. It may slow the growth of cancer
This spice has been studied for potential use in cancer prevention and treatment mostly through test tube and animal studies, which indicate that extracts may reduce the growth of cancer cells and the formation of blood vessels in tumors.
Animal studies have shown that this effect appears to be toxic to cancer cells, causing the cells to die.
But more research is needed to evaluate the potential anti-cancer effects of cinnamon in humans.
5. It can prevent bacterial and fungal infections
Laboratory studies conducted last year suggest that cinnamon oil can help kill some fungi that cause respiratory infections.
It can also prevent the growth of certain bacteria such as listeria and salmonella, and an additional testing study showed that the spice may also help prevent tooth decay.
Dentists said gum disease can lead to a host of deadly diseases affecting the heart, brain and lungs.
Meanwhile, salmonella and listeria are bacteria that can cause food poisoning and, in very rare cases, can be fatal if they infect infants, the elderly, or those with weakened immune systems.
6. May protect against some viruses
Some research suggests that cinnamon may help protect against some viruses, such as influenza and dengue, a viral infection transmitted by mosquitoes.
But more human trials are needed to confirm these effects. It is advised not to eat too much cinnamon, as it may cause breathing problems or cause mouth ulcers.
A nutritionist reveals foods rich in "bad" cholesterol : Izvestia
Dr. Anton Brekin, a Russian nutritionist, declared that cholesterol is of two types, "good" and "bad". What are the differences between them and where is the "bad" cholesterol?
In an interview with "Izvestia" newspaper, Brekin points out that cholesterol is a fat-soluble substance found in every cell of the human body, and it contributes to the building of cell membranes and the synthesis of hormones, bile acids and vitamin D. About 80 percent of it is produced by the liver, and the rest is obtained by humans from foods that are take it.
"In everyday life you can find concepts like 'good' and 'bad' cholesterol," he says.
According to him, the "good" cholesterol is found in high-density lipoproteins, and its molecules are very small so they pass through the blood vessels easily, even picking up excess fat and transporting it to the liver for processing. As for the "harmful" it is contained in low-density packages, and its particles are large, so it "gets stuck" in the damaged places inside the blood vessels and sticks to their walls. Over time, these accumulations turn into atherosclerotic plaques. This means the higher the "bad" cholesterol in the blood, the higher the risk of cardiovascular disease.
According to him, "bad" cholesterol is abundant in butter, with 100 grams of it containing 185 milligrams of cholesterol. And of course completely abstaining from eating butter is incorrect. Because butter is high in A, E, K, D, C, and B vitamins, as well as omega-3 and omega-6 polyunsaturated fatty acids. And to get these useful substances, it is enough to eat 10-20 grams of butter a day.
He adds: Egg yolks, brains, kidneys, liver and mayonnaise are rich in "bad" cholesterol. Therefore, those who suffer from high cholesterol levels are advised to refrain from taking these substances.
According to him, high-fat cheese is another source of "bad" cholesterol, so it is recommended to eat low-fat cheeses.
The expert advises to reduce the level of cholesterol in the blood by exercising, physical activity, and following a healthy diet that contains a high percentage of dietary fiber and polyunsaturated fatty acids.
A nutritionist advises children to include more protein and vegetables in summer : Diet of children.
Dr. Tatyana Meshcheryakova, a Russian nutritionist, revealed some rules for healthy nutrition for children in the summer.
According to her, it is necessary to increase the amount of protein in the diet of children. Because amino acids are a necessary substance for protein synthesis in the body, especially during the growth period.
The expert advises parents to limit the content of so-called "empty calories" in children's diets, which are found in biscuits, cakes, candy, and others. Instead, it recommends replacing them with vegetables and fruits rich in vitamins and minerals.
According to her, the amount of calories in children's daily food should be 15-20 percent higher than the usual rate, in order for the child to have additional energy.
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