Cinnamon contains large amounts of very powerful polyphenolic antioxidants.
The cinnamon is a spice that has been appreciated since ancient times for its medicinal properties. Since 2000 A.C in Ancient Egypt was considered a gift worthy of kings. In medieval times, doctors used it to treat conditions like coughs, arthritis, and sore throats. In ancient Rome, cinnamon was considered more precious than gold.
Currently, this aromatic spice has been the subject of numerous studies where its compounds are analyzed, they have antioxidant, anti-inflammatory, antidiabetic, and antimicrobial properties that could offer protection against multiple diseases. Among the investigations, there are those that show the Effects of cinnamon against the human immunodeficiency virus (HIV).
Cinnamon has been found to provide health benefits such as:
- Blood sugar control
- Reduce cholesterol and triglyceride levels
- Lower blood pressure
- Improve memory and cognition
What about cinnamon and HIV
Acquired immunodeficiency syndrome (AIDS) is caused by HIV and HIV-1 protease plays an essential role in promoting the maturation of the virus and thus infecting new cells.
A study conducted by the Universidade Federal da Paraíba in Brazil found that the Cinnamon can help protect against HIV.
Of 69 species of medicinal plants tested, 16 were effective against HIV-1 and 4 were against HIV-1 and HIV-2.
The most effective extracts against HIV-1 and HIV-2, respectively, are the cinnamon bark of Cassia (Cinnamomum cassia) and the bud and fruit of the cinnamon (Cardiospermum halicacabum).
In another lab study, scientists from France, Austria, India, Taiwan, and Japan also found that a cinnamon extract showed anti-HIV activity.
“This does not mean that foods containing cinnamon can treat or prevent HIV, but cinnamon extracts could one day be part of HIV therapy” Publishes Medical News Today.
General facts about cinnamon
Cinnamon is obtained by cutting the stems of cinnamon trees. There are two main types of cinnamon: Cassia and Ceylon.
Ceylon cinnamon comes from Sri Lanka. Some people call it “real cinnamon.” Cassia cinnamon originates from southern China. Most foods in the United States contain cassia cinnamon.
The distinctive smell and taste of cinnamon are due to the oily part, rich in the compound cinnamaldehyde, which is believed to be responsible for most of the health benefits of cinnamon. The cinnamon contains large amounts of very powerful polyphenolic antioxidants.
One study evaluated the antioxidant activity of 26 different spices. Cinnamon ended up as the winner, even beating garlic and oregano.
No consensus has been reached on how much cinnamon to consume daily to achieve health benefits.
Some nutrition experts point out that 1/2 teaspoon (about 2 g) cinnamon up to date can lower blood sugar, cholesterol, and triglyceride levels between 12 and 30 percent.
For cinnamon oils, the typical dosage is 1 to 2 drops in hot water or tea.
Consuming moderate amounts of cinnamon, in general, appears to be safe. But as with other spices, it is recommended to consume in moderation. Cinnamon contains coumarin, consuming too much coumarin can lead to liver damage and affect clotting.
The cinnamon Ceylon has a much lower content in coumarin than the Cassia variety.
People who take anticoagulants or other medicines have diabetes or liver disease should consult with their doctor before adding cinnamon to your diet.