If you haven’t already heard cinnamon is kind of like a magic spice. For those of us in the “know”, cinnamon has been apart of our nutrition choices for a while. Turns out that there are several types of the magic spice. Today we are going to discuss the two most common types of cinnamon: “cassia” and “ceylon.”
What’s the difference? Actually, quite a bit. In fact, the two aren’t even from the same plant.
Health benefits are similar for both, but there are some important differences. Either way, however, cinnamon is good for you, and a great ingredient to use more often in your daily diet.
The Difference Between the Two
Ceylon cinnamon, also called “true cinnamon,” comes from crumbly inner bark of the Cinnamomum zeylanicum tree. It’s light brown, and has a sweet and delicate flavor.
Cassia comes from the Cinnamomum cassia plant, and is also called “Chinese cinnamon.” This type is a darker, redder brown, and has a harsher, more overpowering flavor with less sweetness. Cassia sticks are particularly hardy.
Though both types have been found in studies to have definite health benefits, cassia does have more “coumarin,” which is a natural plant component that can have strong blood-thinning properties and can also lead to liver damage at high levels.
The level of coumarin in ceylon is lower, so for individuals concerned about blood-thinning effects, ceylon would be the better choice. In sticks, you can tell the difference by the look of the layers. Cassia is usually a one-piece, thicker and darker bark, where as ceylon is thinner with multiple layers. Be aware that some cinnamon powders do not specify the source—you may want to purchase only those that do.
Health Benefits
Both types of cinnamon have health benefits, including the following.
1. Diabetes. Recent studies have found that cinnamon may help control blood sugar levels. In 2003, for example, Diabetes Care found that people with type 2 diabetes who took 1, 3, or 6 grams of cinnamon reduced their fasting blood glucose levels by 18–29 percent, and also reduced triglycerides by 23–30 percent. It also reduced LDL cholesterol by 7–27 percent, and total cholesterol by 12–26 percent.
2. Alzheimer’s Disease. According to a 2009 study, extracts of Ceylon cinnamon inhibited the formation of the proteins and filaments that are the hallmark of Alzheimer’s disease. Researchers isolated a certain flavonoid (proanthocyanidin) from the cinnamon and determined it had the majority if the inhibitory properties.
3. Cancer. One animal study found that a particular component in cinnamon impaired the proliferation of cancer cells and slowed tumor growth. A second study published in 2010 also found that cinnamon extracts were directly linked with anti-tumor effects.
4. Anti-inflammatory. A study from South Korea found that compounds from cassia cinnamon had promise as an anti-inflammatory agent, with potential in treating dyspepsia, gastritis, and inflammatory diseases.
5. Anti-microbial. Several studies have indicated that cinnamon has the ability to fight off bacteria. One published in 2007, for example, found that even low concentrations boosted the activity of antibiotic “clindamycin.” Study authors wrote that the results suggested that cinnamon could be used in combination therapy against certain stubborn strains of bacterial infections.
Bottom line: Ceylon cinnamon has less coumarin and tastes better. Cassia has some unique compounds that have been studied and may be beneficial to health, but Ceylon, which has been studied less, probably has similar compounds as well.
Future research may reveal more about both types.
Meanwhile, you don’t have to wait for science to catch up! Cultures around the world have been using mainly Ceylon cinnamon medicinally and as a flavorful spice for thousands of years. You can’t go wrong by adding more to your diet.
How do you incorporate cinnamon into your daily diet? Connect with me on Facebook and let me know.
In good health,
Cheryl Wahl, RHN, Fitness Leader, Personal Trainer
www.northshorenutrition.ca
778-836-3831
What’s the difference? Actually, quite a bit. In fact, the two aren’t even from the same plant.
Health benefits are similar for both, but there are some important differences. Either way, however, cinnamon is good for you, and a great ingredient to use more often in your daily diet.
The Difference Between the Two
Ceylon cinnamon, also called “true cinnamon,” comes from crumbly inner bark of the Cinnamomum zeylanicum tree. It’s light brown, and has a sweet and delicate flavor.
Cassia comes from the Cinnamomum cassia plant, and is also called “Chinese cinnamon.” This type is a darker, redder brown, and has a harsher, more overpowering flavor with less sweetness. Cassia sticks are particularly hardy.
Though both types have been found in studies to have definite health benefits, cassia does have more “coumarin,” which is a natural plant component that can have strong blood-thinning properties and can also lead to liver damage at high levels.
The level of coumarin in ceylon is lower, so for individuals concerned about blood-thinning effects, ceylon would be the better choice. In sticks, you can tell the difference by the look of the layers. Cassia is usually a one-piece, thicker and darker bark, where as ceylon is thinner with multiple layers. Be aware that some cinnamon powders do not specify the source—you may want to purchase only those that do.
Health Benefits
Both types of cinnamon have health benefits, including the following.
1. Diabetes. Recent studies have found that cinnamon may help control blood sugar levels. In 2003, for example, Diabetes Care found that people with type 2 diabetes who took 1, 3, or 6 grams of cinnamon reduced their fasting blood glucose levels by 18–29 percent, and also reduced triglycerides by 23–30 percent. It also reduced LDL cholesterol by 7–27 percent, and total cholesterol by 12–26 percent.
2. Alzheimer’s Disease. According to a 2009 study, extracts of Ceylon cinnamon inhibited the formation of the proteins and filaments that are the hallmark of Alzheimer’s disease. Researchers isolated a certain flavonoid (proanthocyanidin) from the cinnamon and determined it had the majority if the inhibitory properties.
3. Cancer. One animal study found that a particular component in cinnamon impaired the proliferation of cancer cells and slowed tumor growth. A second study published in 2010 also found that cinnamon extracts were directly linked with anti-tumor effects.
4. Anti-inflammatory. A study from South Korea found that compounds from cassia cinnamon had promise as an anti-inflammatory agent, with potential in treating dyspepsia, gastritis, and inflammatory diseases.
5. Anti-microbial. Several studies have indicated that cinnamon has the ability to fight off bacteria. One published in 2007, for example, found that even low concentrations boosted the activity of antibiotic “clindamycin.” Study authors wrote that the results suggested that cinnamon could be used in combination therapy against certain stubborn strains of bacterial infections.
Bottom line: Ceylon cinnamon has less coumarin and tastes better. Cassia has some unique compounds that have been studied and may be beneficial to health, but Ceylon, which has been studied less, probably has similar compounds as well.
Future research may reveal more about both types.
Meanwhile, you don’t have to wait for science to catch up! Cultures around the world have been using mainly Ceylon cinnamon medicinally and as a flavorful spice for thousands of years. You can’t go wrong by adding more to your diet.
How do you incorporate cinnamon into your daily diet? Connect with me on Facebook and let me know.
In good health,
Cheryl Wahl, RHN, Fitness Leader, Personal Trainer
www.northshorenutrition.ca
778-836-3831
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