UNIQUE PROPERTIES OF CEYLON CINNAMON EXPLAINED

DR VIREN RANAWANA “We found that cinnamon significantly reduced starch digestion during oral and gastric phases, however we did not see any effect of intestinal digestion”

Ceylon cinnamon is a much milder type of cinnamon compared to the other types

According to a research conducted by Dr Viren Ranawana (University of Aberdeen, Scotland) et al., it was found that Ceylon Cinnamon had the best balance of compositional traits and functional properties. Here, Dr. Ranawana whose research interests lie in the food and nutrition interface, explains the findings of the study while giving insights to health benefits of Ceylon Cinnamon and how it helps in the digestion process.

Q CAN YOU BRIEFLY EXPLAIN THE FINDINGS OF YOUR STUDY ON CINNAMON?

The research was based on my long interest in Cinnamon and identifying its functional properties in food usage, nutrition, and health. We also looked at different varieties in Cinnamon and the 4 main types of Cinnamon along with their effects on starch digestion. A lot of literature on cinnamon does not specify what type of cinnamon has been used. There are clear compositional differences between different types of cinnamon and there is a lot of literature on the different compositions and how it varies from species to species. In this study, we compared the 4 main types of cinnamon commercially used around the world and we tested them for their functional properties and their effects on starch digestion. We took 4 main types of cinnamon, developed extracts out of them and then characterised the extracts for their phytochemical profiles. We also measured their antioxidants potentials and their effects on starch digestion enzyme inhibition. Using an in vitro starch digestion model that mimics the human digestive system we also assessed how the extracts affected starch digestion when it was presented in the form of white bread. Using this we looked at how these extracts might be affecting starch digestion of white bread during human digestion. We also measured the impact of the cinnamon extracts on the generation of advanced glycation end products during digestion. When conducting the LC-MS analysis we found that the phytochemical profiles of the 4 cinnamon extracts varied quite a bit with Ceylon Cinnamon showing the lowest coumarin and highest eugenol and methoxycinnamaldehyde levels. Chinese Cinnamon and Indonesian Cinnamon had the highest polyphenol levels and antioxidant potential, and all four types differed significantly in their content. All cinnamon types reduced the activity of starch digestion enzymes alpha-amylase and alpha-glucosidase. Cinnamon was particularly effective against alphaglucosidase activity showing inhibition levels that were 1000-fold more potent than the clinical inhibitor acarbose. We also found that cinnamon significantly reduced starch digestion during the oral and gastric phases of digestion, particularly Ceylon cinnamon and Indonesian cinnamon. We found that Indonesian, Ceylon and Vietnamese cinnamons potentially reduced AGE generation during gastro-intestinal digestion, which was a novel finding. Overall, we found that Ceylon cinnamon had the best balance of compositional traits and functional properties.

Q WHAT MAKES CEYLON CINNAMON STAND OUT FROM THE REST OF THE CINNAMON VARIETIES?

Low levels of coumarin. Chinese and Indonesian cinnamon have very high levels. Ceylon cinnamon also showed high levels of eugenol and methoxy cinnamaldehyde. Overall Ceylon cinnamon is a much milder type of cinnamon compared to the other types.

Q WHAT ARE THE DIFFERENT VARIETIES OF CINNAMON AND THEIR PROPERTIES?

Its unique properties come from its essential oils and compounds, particularly cinnamaldehyde, related derivatives and proanthocyanidins. There are over 20varieties of cinnamon that are used for human consumption, however for our study we used the main 4 types commonly used across the world which is Ceylon Cinnamon, Indonesian Cinnamon, Vietnamese Cinnamon and Chinese Cinnamon. Indonesian cinnamon is popular in America, Chinese cinnamon is used a lot in East Asia.

Q WHAT ARE THE PHARMACOLOGICAL PROPERTIES OF CEYLON CINNAMON AND WHAT ARE ITS MAJOR HEALTH BENEFITS?

Cinnamon has been identified with quite a lot of properties ranging from antidiabetic properties to antioxidant, antiinflammatory and anti-bacterial, anti-cancer, gastro protective effects. A lot of these studies are animal based and lab/chemistrybased studies. The application to humans is still under review, but there is strong evidence to show that cinnamon does have a positive response on humans. One main property is anti-inflammation, compared to other spices, cinnamon is recorded to have inhibitory effects.

Cancer also is an area that is being researched with cinnamon. The anti-cancer properties are closely linked with the antiinflammatory properties. Ceylon cinnamon also had a large number of phytochemicals, which are believed to protect cells from cancer. For instance, cinnamaldehyde has been shown to protect cells against reactive oxygen species induced cell toxicity.

Another health benefit of Ceylon cinnamon is the gastro protective effects e.g.: some studies have shown that cinnamon can reduce the instance of ulcers. There's a lot of evidence around antidiabetic properties and cardiovascular properties in relation to cinnamon, a lot of research has been done here. In vitro data suggests that cinnamon bioactives can enhance insulin signalling pathways. There is also some evidence to suggest that cinnamon bioactives have insulin-mimetic properties that can promote glucose removal from the blood.

A few more examples of its beneficial properties include Anti-bacterial properties of cinnamon which can inhibit the growth of E. coli, salmonella etc and Anti-fungal properties which can reduce candida infections and Anti-viral properties which are said to protect people from the influenza virus.

Q WHAT ARE THE MAIN ACTIVE COMPONENTS OF CEYLON CINNAMON AND WHAT ARE ITS ANTIOXIDANT PROPERTIES?

Cinnamon and its active ingredients such as cinnamaldehyde, cinnamate, cinnamic acid and eugenol in the forms of aqueous and alcoholic extracts have a variety of therapeutic effects.in our study, we observed good antioxidant properties in the cinnamon, the levels of which differed significantly between the different types of cinnamon.

Q WHAT HAPPENS TO YOUR BODY WHEN YOU CONSUME EXCESS CARBOHYDRATES (STARCH AND SUGARS)?

Maintaining a good plasma level of glucose is important, especially for brain and muscle function, any excess carbohydrates goes into storage and that could be in the form of glycogen which is the storage form of glucose. Once all the glycogen stores are built up and there is excess glucose, there is a possibility for it to be stored as fat. Conversion of glucose into fat is not a very efficient process, unless there are very high level of carbohydrates, then the body carries out the process.

Q WHAT IS THE EFFECT OF CEYLON CINNAMON TOWARDS STARCH DIGESTION?

Our study explored how cinnamon affects starch digestion during the different phases of the digestive process. We found that cinnamon significantly reduced starch digestion during oral and gastric phases, however we did not see any effect of intestinal digestion. We found Indonesian cinnamon and Ceylon cinnamon showed the best properties towards starch digestion. We didn't see any impact on intestinal digestion due to the nature of the digestion as there is a diluting effect of cinnamon as it goes through the digestive process. Overall, Ceylon cinnamon had a good effect on starch digestion.

Q WHAT’S THE BEST WAY TO CONSUME CINNAMON? (RAW, COOKED OR OTHER?) – IS THERE A SPECIFIC DAILY ORAL DOSAGE WE SHOULD CONSUME TO RECEIVE ITS BENEFITS?

Studies show that cooking will have some impact on the functional properties of cinnamon but not significantly. Having it in a less cooked form is better however sometimes cooking helps to release bioactive components out of cinnamon bark and thereby increase their bioavailability. Consuming it as an extract could be beneficial when we need to provide larger amounts of the bioactives and in a more bioavailable form. With reference to the daily dosage, most studies have shown positive effects of consumption from about between 1-10gm a day.