Cinnamon is a spice that is made from the inner bark of trees called Cinnamomum.
It has been used as an ingredient throughout history, dating back as far as Ancient Egypt. It used to be rare and valuable, and was regarded as a gift fit for kings.
These days, cinnamon is cheap, available in every supermarket and found in all sorts of foods and recipes.
There are two main types of cinnamon (1):
Ceylon cinnamon: Also known as “true” cinnamon.
Cassia cinnamon: This is the more common variety today, what people generally refer to as “cinnamon.”
Cinnamon is made by cutting the stems of the cinnamomum tree. The inner bark is then extracted and the woody parts removed from it.
When it dries, it forms strips that curl into rolls, called cinnamon sticks. The sticks can be ground to form cinnamon powder.
Antioxidants protect the body from oxidative damage caused by free radicals.
Cinnamon is loaded with powerful antioxidants, such as polyphenols (3, 4, 5).
In a study that compared the antioxidant activity of 26 spices, cinnamon wound up as the clear winner, even outranking “superfoods” like garlic and oregano (6).
In fact, it is so powerful that cinnamon can be used as a natural food preservative (7).
Inflammation in the body is incredibly important.
It helps the body fight infections and repair tissue damage.
However, inflammation can become a problem when it is chronic (long-term) and directed against the body’s own tissues.
Cinnamon may be useful in this regard, because some studies show that the antioxidants in it have potent anti-inflammatory activity (3).
There are a lot of healthy foods in the world we should be selected to eat for good health.
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