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Product Status Compound Cinnamomum sp
Type Food supplement
Main Ingredients Compound Cinnamomum sp
Weight 80 grams
Price $9.49
Shipping FREE worldwide shipping
Size 100 capsules
Ideal For Diabetes, Joint and Muscle pain, Lowers Blood sugar/Cholesterol, Antibacterial, Stomach complaints, Blood circulation, Menstrual discomfort, Urinary infections, Gum disease


A dash of cinnamon can be the perfect way to add delicious flavor to many food dishes, but this spice can actually benefit your health in a variety of ways as well. Cinnamon has been used for medicinal purposes around the world for centuries, and it is known for its unique and potent remedial qualities. Recent studies have now shown medical evidence of these ancient benefits of cinnamon.

Cinnamon has anti-inflammatory qualities that can lessen joint and muscle pain, especially the joint pain associated with arthritis. Diabetics should know that a recommended daily dose of this spice can help regulate blood sugar. Cinnamon can also benefit the health of your heart by improving your circulation. Cinnamon can also improve digestive health and relieve common stomach discomforts. Many women use a daily dose of cinnamon to relieve discomforts associated with their menstrual cycle. If you have nasal or sinus congestion, cinnamon may help relieve these conditions. Cinnamon may also help kill and prevent the growth of harmful bacteria, which makes this spice useful for preventing urinary tract infections, tooth decay, gum disease, and other bacterial problems.

Cinnamon Improves Glucose and Lipids of People With Type 2 Diabetes

  1. Alam Khan, MS, PHD123,
  2. Mahpara Safdar, MS12,
  3. Mohammad Muzaffar Ali Khan, MS, PHD12,
  4. Khan Nawaz Khattak, MS12 and
  5. Richard A. Anderson, PHD3

Author Affiliations

  1. 1Department of Human Nutrition, NWFP Agricultural University, Peshawar, Pakistan

  2. 2Post Graduate Medical Institute, Hayatabad Medical Complex, Peshawar, Pakistan

  3. 3Nutrients Requirements and Functions Laboratory, Beltsville Human Nutrition Research Center, Beltsville, Maryland


OBJECTIVE—The objective of this study was to determine whether cinnamon improves blood glucose, triglyceride, total cholesterol, HDL cholesterol, and LDL cholesterol levels in people with type 2 diabetes.

RESEARCH DESIGN AND METHODS—A total of 60 people with type 2 diabetes, 30 men and 30 women aged 52.2 ± 6.32 years, were divided randomly into six groups. Groups 1, 2, and 3 consumed 1, 3, or 6 g of cinnamon daily, respectively, and groups 4, 5, and 6 were given placebo capsules corresponding to the number of capsules consumed for the three levels of cinnamon. The cinnamon was consumed for 40 days followed by a 20-day washout period.

RESULTS—After 40 days, all three levels of cinnamon reduced the mean fasting serum glucose (18–29%), triglyceride (23–30%), LDL cholesterol (7–27%), and total cholesterol (12–26%) levels; no significant changes were noted in the placebo groups. Changes in HDL cholesterol were not significant.

CONCLUSIONS—The results of this study demonstrate that intake of 1, 3, or 6 g of cinnamon per day reduces serum glucose, triglyceride, LDL cholesterol, and total cholesterol in people with type 2 diabetes and suggest that the inclusion of cinnamon in the diet of people with type 2 diabetes will reduce risk factors associated with diabetes and cardiovascular diseases.

The incidence of cardiovascular diseases is increased two to fourfold in people with type 2 diabetes (1). Although the causes of type 2 diabetes and cardiovascular diseases are multifactorial, diet definitely plays a role in the incidence and severity of these diseases. The dietary components beneficial in the prevention and treatment of these diseases have not been clearly defined, but it is postulated that spices may play a role. Spices such as cinnamon, cloves, bay leaves, and turmeric display insulin-enhancing activity in vitro (2,3). Botanical products can improve glucose metabolism and the overall condition of individuals with diabetes not only by hypoglycemic effects but also by improving lipid metabolism, antioxidant status, and capillary function (4). A number of medicinal/culinary herbs have been reported to yield hypoglycemic effects in patients with diabetes. Examples of these include bitter melon, Gymnema, Korean ginseng, onions, garlic, flaxseed meal, and specific nutrients including α-lipoic acid, biotin, carnitine, vanadium, chromium, magnesium, zinc, and vitamins B3, E, and K (5).

Rashwan (6) reported that supplementation of the diet of rabbits with fenugreek decreased total serum lipid level. In rats, curry leaf and mustard seeds decreased total serum cholesterol, LDL cholesterol, and VLDL cholesterol and increased HDL cholesterol levels (7) and reduced cholesterol, triglycerides, and phospholipids in aorta, liver, and heart (8). The LDL and VLDL fractions were also decreased and the HDL fraction was increased. Coriander seeds fed to rats consuming a high-fat diet led to decreased LDL, VLDL, and total cholesterol and increased HDL cholesterol (9). Zhang et al. (10) reported that turmeric may also have a role in reducing the risk of atherosclerosis.

Aqueous extracts from cinnamon have been shown to increase in vitro glucose uptake and glycogen synthesis and to increase phosphorylation of the insulin receptor; in addition, these cinnamon extracts are likely to aid in triggering the insulin cascade system (11,12). Because insulin also plays a key role in lipid metabolism, we postulated that consumption of cinnamon would lead to improved glucose and blood lipids in vivo. Therefore, this study was designed to determine whether there is a dose response of cinnamon on clinical variables associated with diabetes and cardiovascular diseases in people with type 2 diabetes.


This study was conducted in the Department of Human Nutrition, NWFP Agricultural University, Peshawar, Pakistan and was approved by the Ethics Committee and Human Studies Review Board of the University of Peshawar. Selection criteria for the study included the following for people with type 2 diabetes: age >40 years, not on insulin therapy, not taking medicine for other health conditions, and fasting blood glucose levels between 7.8 and 22.2 mmol/l (140–400 mg/dl). A total of 60 individuals with type 2 diabetes, 30 men and 30 women, were selected for the study. The mean age of the subjects was 52.0 ± 6.87 years in the placebo groups and 52.0 ± 5.85 years in the groups consuming cinnamon. The duration of diabetes was also similar: 6.73 ± 2.32 years for the placebo group and 7.10 ± 3.29 years for the cinnamon groups. There was also an equal number of men and women in the placebo and cinnamon groups. All subjects were taking sulfonylurea drugs, i.e., glibenclamide; medications did not change during the study.

Cinnamon (Cinnamomum cassia) certified by the Office of the Director, Research and Development/Non-Timber Forest Products, NWFP Forest Department, Peshawar, Pakistan, was used in this study. Cinnamon and wheat flour were ground finely and put into capsules (Mehran Traders Pharmaceutical Suppliers, Peshawar, Pakistan). Each capsule contained either 500 mg of cinnamon or wheat flour. Both the cinnamon and placebo capsules were packaged in plastic bags containing 40 capsules (1 g or two capsules per day for 20 days), 120 capsules (3 g or six capsules per day for 20 days), or 240 capsules (6 g or 12 capsules per day for 20 days) and prepared for distribution to the subjects. When subjects finished testing after the first 20 days, they were given the second package of capsules. Compliance was monitored by capsule count and contact with the subjects. Compliance was considered excellent and all capsules were consumed.

The study was conducted for 60 days with 60 individuals with type 2 diabetes divided randomly into six equal groups. Group 1 consumed two 500-mg capsules of cinnamon per day, group 2 consumed six capsules of cinnamon per day, and group 3 consumed 12 capsules of cinnamon per day. Groups 4, 5, and 6 were assigned to respective placebo groups, which consumed a corresponding number of capsules containing wheat flour. Subjects consumed their normal diets and continued their medications throughout the study. From days 41 to 60, no cinnamon or placebo was given. The 1-g dose of cinnamon and placebo was spread over the day as 0.5 g (one capsule) after lunch and 0.5 g after dinner. The 3-g and 6-g doses of cinnamon and placebo were spread over the day as 1 g (two capsules) and 2 g (four capsules) after breakfast, lunch, and dinner, respectively. The subjects were instructed to take the capsules immediately after meals.

On days 0, 20, 40, and 60, ∼5 ml of fasting blood was collected from each subject. Blood samples were transferred to sterilized centrifuge tubes and allowed to clot at room temperature. The blood samples were centrifuged for 10 min in a tabletop clinical centrifuge at 4,000 rpm for serum separation. Serum samples were stored in a freezer at 0°C for later analyses.

Glucose level was determined using an autoanalyzer (Express Plus; Ciba Corning Diagnostics, Palo Alto, CA). Triglyceride levels were determined by the enzymatic colorimetric method of Werner et al. (13) using an autoanalyzer (Express Plus; Ciba Corning) and an Elitech kit (Meditek Instrument, Peshawar, Pakistan). Cholesterol levels were determined by enzymatic colorimetric method of Allain et al. (14) using the same autoanalyzer. Chylomicrons, VLDL, and LDL were precipitated by adding phosphotungstic acid and magnesium ions to the sample. Centrifugation left only the HDL in the supernatant (15). LDL cholesterol was calculated by dividing the triglycerides by 5 and subtracting the HDL cholesterol (16).

Two-way ANOVA and randomized complete block design were used for statistical analysis (17). Values are means ± SD.


The addition of 1, 3, or 6 g of cinnamon to the diet led to significant decreases in serum glucose levels after 40 days. Values after 20 days were significantly lower only in the group receiving 6 g of cinnamon (Table 1). At the levels tested, there was no evidence of a dose response because the response to all three levels of cinnamon was similar. Decreases ranged from 18 to 29%. After the subjects no longer consumed the cinnamon for 20 days, glucose levels were significantly lower only in the group consuming the lowest level of cinnamon. Glucose values in the three placebo groups were not significantly different at any of the time points.

The consumption of cinnamon also led to a time-dependent decrease in serum triglyceride levels at all amounts of cinnamon tested after 40 days (Table 2). Values after 20 days were significantly lower only in the group consuming 6 g of cinnamon per day. Decreases after 40 days of cinnamon consumption ranged from 23 to 30%. These data indicate that consumption of cinnamon for >20 days was more beneficial than shorter use for reduction of triglyceride levels in people with type 2 diabetes. The mean fasting serum triglyceride levels of the subjects who consumed 1 g or 3 g of cinnamon per day for 40 days followed by 20 days of not consuming cinnamon were still significantly lower than the mean fasting serum triglyceride levels of the same groups at the beginning of the study. Decreases in the 6-g group were no longer significant. There were no changes in triglyceride levels in any of the three placebo groups.

There were also significant decreases in serum cholesterol levels in all three groups consuming cinnamon, and no changes were noted in the respective placebo groups. Decreases were significant after 20 days, and values were similar after 40 days, except in the group consuming 3 g per day, which continued to decrease. These decreases in serum cholesterol level ranging from 13 to 26% were maintained even after not consuming additional cinnamon for 20 days.

Decreases in LDL were significant in the 3- and 6-g groups after 40 days with decreases of 10 and 24%. Decreases in the 1-g group were not significant after 40 days but continued to decline during the washout period and were significant after 60 days.

There were nonsignificant changes in HDL in the subjects consuming 1 or 6 g of cinnamon for 40 days. Decreases in the 3-g group were significant after 20 days. These values remained relatively unchanged after the 20-day washout period.


This study demonstrates effects of low levels (1–6 g per day) of cinnamon on the reduction of glucose, triglyceride, LDL cholesterol, and total cholesterol levels in subjects with type 2 diabetes. The study design serves to replicate the results because there were similar effects at the three doses tested. It is not clear whether even less than 1 g of cinnamon per day would also be beneficial. The data are also reinforced by the observation that there were no significant changes in any of the placebo groups. There were also no problems with compliance or problems associated with the consumption of ≤6 g of cinnamon per day.

The mechanism of the effects of cinnamon on glucose and blood lipids must be determined. Symptoms of insulin resistance include decreased stimulation of muscle glycogen synthesis as well as defects in glycogen synthase activity and glucose uptake (18). In addition, altered enzymatic activities, such as an increased phosphatase activity and/or seryl phosphorylation of the insulin receptor substrate by glycogen synthase kinase-3 (GSK-3), have also been shown to be involved in some cases of type 2 diabetes (19,20). Dephosphorylation of the receptor β-subunit is associated with the deactivation of its kinase activity and, therefore, is associated with insulin signal downregulation (21). Maximal phosphorylation of the insulin receptor is associated with increased insulin sensitivity, which is associated with improved glucose and lipid levels. Extracts of cinnamon activated glycogen synthase, increased glucose uptake, and inhibited glycogen synthase kinase-3β(11,12). Extracts of cinnamon also activated insulin receptor kinase and inhibited dephosphorylation of the insulin receptor, leading to maximal phosphorylation of the insulin receptor (12). All of these effects would lead to increased insulin sensitivity. We have shown that extracts of cinnamon also function as potent antioxidants, which would lead to additional health benefits of this substance (unpublished data). Dhuley (22) showed that cinnamon displays antioxidant activity in rats fed a high-fat diet.

The maintenance of lower serum glucose and lipid levels, even when the individuals were not consuming cinnamon for 20 days, denotes sustained effects of cinnamon, indicating that cinnamon would not need to be consumed every day. The levels of cinnamon tested in this study, 1–6 g per day, suggest that there is a wide range of cinnamon intake that may be beneficial and that intake of <1 g daily is likely to be beneficial in controlling blood glucose and lipid levels.

In conclusion, cinnamon reduced serum glucose, triglyceride, total cholesterol, and LDL cholesterol levels in people with type 2 diabetes. Because cinnamon would not contribute to caloric intake, those who have type 2 diabetes or those who have elevated glucose, triglyceride, LDL cholesterol, or total cholesterol levels may benefit from the regular inclusion of cinnamon in their daily diet. In addition, cinnamon may be beneficial for the remainder of the population to prevent and control elevated glucose and blood lipid levels.

This study was made up of 60 people with Type 2 diabetes who were divided into 6 groups of 10. Three groups received cinnamon in the form of capsules totaling 1, 3 or 6 grams of cinnamon a day. The other three groups received placebo capsules. The capsules were taken three times a day, after meals. All three levels of cinnamon showed results, leading researchers to believe that as little as 1 gram a day of cinnamon may benefit people who have Type 2.

Richard A. Anderson, Ph.D., CNS, of the the Beltsville Human Nutrition Research Center (BHNRC), is one of the original researchers in the Pakistan study. The BHNRC is under the United States Department of Agricuture (USDA). From results of his continued study of the components of cinnamon and their effect on blood glucose and cholesterol, he states,


    "We have also shown that 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."

Based on these studies, it seems that cinnamon may lower blood glucose, triglycerides and LDL cholesterol in people with Type 2 diabetes. The fact that studies so far have involved a small amount of people and have not yet explored the long term benefits of cinnamon, would lead to the conclusion that there may not be enough evidence gathered yet, to support cinnamon as a major player against Type 2. But adding more cinnamon to already healthy lifestyle changes probably wouldn't hurt either.

Scientists and consumers alike are discovering that there is a tighter link between diet and health—especially in aging populations—than was previously suspected. Although it has long been known that fruits, vegetables, and grains are excellent sources of the vitamins and minerals that are so essential to good health, we continue to learn about the importance of supplementing our diets (no matter how healthful they may be) with additional amounts of certain nutrients.

The objectives of nutritional supplementation are fourfold:

  1. To compensate for the declining ability of our aging digestive systems to make certain dietary nutrients available to the rest of our bodies—thus preventing potentially harmful deficiencies.
  2. To compensate for our aging bodies’ declining ability to produce certain nutrient substances on their own—thus preventing potentially harmful deficiencies.
  3. To achieve above-normal levels of some nutrients so as to extract as much health benefit from them as possible—thus helping to prevent chronic diseases.
  4. In some cases, to benefit our bodies with valuable nutrients they would otherwise never encounter—thus enhancing our health, and perhaps even our longevity, in various ways.

It’s not just vitamins and minerals that occupy the spotlight of nutritional supplementation, but also certain amino acids and hormones, and a growing list of exotic phytochemicals—plant-based compounds that have beneficial effects on various aspects of our physiology. Many such compounds are found in the fruits, vegetables, and grains that we eat routinely, but many more are found in herbs and spices that we may eat only occasionally, or not at all. Antioxidant properties are a strikingly common feature in phytochemicals; they therefore play an important role in inhibiting aging processes related to oxidative damage caused by free radicals.

Cinnamon Mimics Insulin Function

Much scientific research has focused recently on the health benefits of herbs and spices. Some of these benefits are broad-based, but others are specific to one or a few physiological functions in the body. A good example is cinnamon, which may be of great value in maintaining healthy blood sugar levels, and cholesterol levels as well.

Because type 2 diabetes, or adult-onset diabetes, is a major public health concern (and not just for adults, but for children as well), Dr. Richard A. Anderson and his colleagues at the Human Nutrition Research Center of the U.S. Department of Agriculture screened extracts of a number of commonly consumed plants to see how well they could mimic the effects of insulin, a protein hormone that is responsible for regulating our blood sugar levels. From a selection of 49 culinary and medicinal plants, they found in laboratory tests that cinnamon was far more effective than any other plant in fulfilling insulin’s appointed role.1

It’s the MHCP in Cinnamon That Does It

Further research by Dr. Anderson’s group established that the active component in cinnamon responsible for its insulin-like activity is a water-soluble chemical compound called methylhydroxychalcone polymer, or MHCP. They found that MHCP was highly effective, providing essentially the same biological activity as insulin itself.2 It was effective not only in increasing the uptake of glucose (blood sugar) by cells, but also of stimulating the synthesis of glycogen, a polymeric form of glucose that is stored primarily in the liver and muscle tissues for use at times of peak energy demand, such as exercise. And MHCP turned out to be synergistic with insulin in these actions, providing a net effect greater than the sum of its parts.

That’s a powerful endorsement for a common spice that is used the world over for its delightful flavor. Thanks to modern science, we have finally learned about some of the remarkable health benefits of this ancient substance, and the “secret ingredient”—MHCP—it has been harboring in its fragrant bosom for millennia. Although “methylhydroxychalcone polymer” may not roll trippingly off the tongue, it is a substance that probably belongs in every person’s larder of nutritional supplements. So spice up your life with a daily ration of MHCP. Your blood sugar will thank you for it.

2 capsules to be taken each time, after breakfast, lunch and dinner. Bottle contains enough for 16 days. All natural product. No added chemicals.

At Beautique Thai, we believe strongly in the efficacy of natural remedies to maintain the body's balance. Herbal remedies are steeped in history, and sometimes in myth. And many products are sold on the premise that they may help certain conditions. We try to restrict our recommendations to those that have good, recently researched, basis in fact. In addition to the use of any product, you should maintain a healthy lifestyle by eating fresh fruit and vegetables every day, drinking plenty of water, and undertaking good aerobic exercise for a minimum of 30 minutes per day. If you are taking any medication, we strongly suggest you consult your medical practitioner before adding any new oral remedy, herbal or otherwise.

If you have any questions about this or any other Beautique Thai product, mail us at We will do our best to help you.



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