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.
Cinnamon Bark Extract
By Rosalie Marion Bliss
April 19, 2004
Several compounds isolated from cinnamon may one day become the key natural ingredients in a new generation of products aimed at lowering blood sugar levels. Agricultural Research Service scientists extracted the complexes from cinnamon bark.
In test tube assays, the compounds, called polyphenolic polymers, increased sugar metabolism in fat cells twentyfold. Millions of people have impaired sugar and fat metabolism, which can lead to Type 2 diabetes and cardiovascular disease.