Saturday, October 28, 2006

Diabetes: Cinnamon, Glucose Tolerance

Diabetes: Cinnamon, Glucose Tolerance

Diabetes: Extracts of cinnamon increase insulin activity several-fold and reduce blood glucose levels, according to studies by the Beltsville Human Nutrition Research Center. These measurements were based on in-vitro or test-tube measurements of the ability of insulin to increase the breakdown of glucose. Insulin is the hormone that controls the utilization of the blood sugar, glucose. Improved insulin function leads to improved blood sugar concentrations.

The human study involved people with type 2 diabetes and demonstrated average (mean) improvements in the following blood factors:

* blood glucose, ranging from 18 to 29%;
* triglycerides, 23 to 30%;
* LDL-cholesterol, 7 to 27%; and
* total cholesterol, 12 to 26%.

Source: Diabetes Care, vol. 26, pages 3215-3218, 2003.

The active components of cinnamon are found in the water-soluble portion of cinnamon and are not present in cinnamon oil, which is largely fat-soluble.

In addition to ground cinnamon consumed directly, one can also make a cinnamon tea and let the solids settle to the bottom or use cinnamon sticks, which make for a nice clear tea. Cinnamon can also be added to orange juice, oatmeal, coffee before brewing, salads, meats etc. The active components are not destroyed by heat.

According to the Department of Agriculture, recent human studies indicate that consuming roughly one half of a teaspoon of cinnamon per day or less leads to dramatic improvements in blood sugar, cholesterol, LDL-cholesterol and triglycerides. Intake of cinnamon, at these levels, is stated to be very safe and there should not be any side effects. There are also companies selling water soluble components from cinnamon that contain the active ingredients with minimal amounts of the components that could be toxic at elevated levels.

Read more about this in the April 2004 issue of the Agricultural Research Magazine, see www.ars.usda.gov/is/AR/archive/apr04/cinnam0404.htm

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