The use of cinnamon dates back thousands of years to at least 2700 B.C. Chinese herbals from that time mentioned it as a treatment for fever, diarrhea, and menstrual problems. Indian Ayurvedic healers used it in a similar manner. Cinnamon was introduced around 500 B.C. to the Egyptians, who then added it to their embalming mixtures. Hebrews, Greeks, and Romans used it as a spice, perfume, and for indigestion. Moses included cinnamon in an anointing oil that he used. By the seventeenth century, cinnamon was considered a culinary spice by Europeans. American nineteenth century physicians prescribed cinnamon as a treatment for stomach cramps, nausea, vomiting, diarrhea, colic, and uterine problems.
Cinnamon bark is a common ingredient in many products such as toothpaste, mouthwash, perfume, soap, lipstick, chewing gum, cough syrup, nasal sprays, and cola drinks. A popular food flavoring, it is valued as one of the world's most important spices. It is also valuable in the treatment of various ailments. Modern herbalists prescribe cinnamon bark as a remedy for nausea, vomiting, diarrhea, and indigestion. Chinese herbalists recommend it for asthma brought on by cold, some digestive problems, backache, and menstrual problems.
The medicinal value of the herb is attributed to the oil extracted from the inner bark and leaves. The cinnamon bark harvested from the young branches is primarily used for culinary purposes. In fact, the cinnamon sticks commonly used in cooking are actually pieces of rolled outer bark.
The active ingredients of the bark contain antibacterial, antiseptic, antiviral, antispasmodic, and antifungal properties. Japanese research has shown cinnamaldehyde, one of the constituents of cinnamon bark, to be sedative and analgesic. Eugenol, another component, contains pain-relieving qualities.
Cinnamon bark is helpful in strengthening and supporting a weak digestive system. Research reports that cinnamon bark breaks down fats in the digestive system, making it a valuable digestive aid. It is used to treat nausea, vomiting, diarrhea, stomach ulcers, acid indigestion, heartburn, lack of appetite, and abdominal disorders.
A traditional stimulant in Chinese medicine, cinnamon bark has a warming effect on the body and is used for conditions caused by coldness. The twigs of cinnamon enhance circulation, especially to the fingers and toes.
Cinnamon bark contains antiseptic properties that help to prevent infection by killing decay-causing bacteria, fungi, and viruses. One German study showed that the use of cinnamon bark suppressed the cause of most urinary tract infections and the fungus responsible for vaginal yeast infections. It is also helpful in relieving athlete's foot .
Cinnamon bark is a frequent ingredient in toothpaste, mouthwash, and other oral hygiene products because it helps kill the bacteria that causes tooth decay and gum disease . Inflammations of the throat and pharynx may be relieved through its use.
Cinnamon bark is also known to control blood sugar levels in diabetics. United States Department of Agriculture (USDA) researchers have found that cinnamon bark may reduce the amount of insulin required for glucose metabolism. A dose of 1/8 to 1/4 tsp of ground cinnamon per meal for diabetic patients may help to regulate their blood sugar levels.
Cinnamon bark promotes menstruation. It has been used to treat menstrual pain and infertility. Women in India take it as a contraceptive after childbirth.
Other conditions in which cinnamon bark may be helpful include fevers and colds, coughs and bronchitis, infection and wound healing, some forms of asthma, and blood pressure reduction.
Doctor's Nutritional Resource