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Richard A Anderson - One of the best experts on this subject based on the ideXlab platform.

  • Cinnamon extract lowers glucose insulin and cholesterol in people with elevated serum glucose
    Journal of Traditional and Complementary Medicine, 2016
    Co-Authors: Richard A Anderson, Zhiwei Zhan, Jiang Kong, Jin Zhou, Paul A. Davis, Barbara J Stoecker
    Abstract:

    Cinnamon (肉桂 rou gui) has in vitro insulin potentiating activity, and proanthocyanidins from Cinnamon prevent in vitro formation of advanced glycation end products. Some human studies were equivocal, but several have shown beneficial effects of Cinnamon supplementation on circulating glucose, lipids, and/or insulin. This placebo-controlled double-blind trial tested the effects of a dried water extract of Cinnamon (Cinnamomum cassia) on circulating glucose, lipids, insulin, and insulin resistance. Men and women from Beijing and Dalian, China, were invited to participate if they had fasting serum glucose >6.1 mmol/L or 2-h glucose >7.8 mmol/L. Participants, (173 were enrolled and 137 completed the study) were randomly assigned to receive either a spray-dried, water extract of Cinnamon (CinSulin®), 250 mg/capsule, or a placebo, twice a day for two months. Mean ± SEM age of participants was 61.3 ± 0.8 years, BMI was 25.3 ± 0.3 and M/F ratio was 65/72. After 2 mo, fasting glucose decreased (p < 0.001) in the Cinnamon extract-supplemented group (8.85 ± 0.36 to 8.19 ± 0.29 mmol/L) compared with the placebo group (8.57 ± 0.32 to 8.44 ± 0.34 mmol/L, p = 0.45). Glucose 2 h after a 75 g carbohydrate load, fasting insulin, and HOMA-IR also decreased with Cinnamon extract compared with placebo. Total and LDL-cholesterol decreased with Cinnamon extract and HDL-cholesterol decreased in both the Cinnamon-extract and placebo groups. In conclusion, supplementation with 500 mg of water-extract of Cinnamon for two months reduced fasting insulin, glucose, total cholesterol, and LDL cholesterol and enhanced insulin sensitivity of subjects with elevated blood glucose.

  • Cinnamon extract lowers glucose insulin and cholesterol in people with elevated serum glucose
    Journal of Traditional and Complementary Medicine, 2016
    Co-Authors: Richard A Anderson, Zhiwei Zhan, Jiang Kong, Jin Zhou, Paul A. Davis, Barbara J Stoecker
    Abstract:

    Cinnamon (肉桂 rou gui) has in vitro insulin potentiating activity, and proanthocyanidins from Cinnamon prevent in vitro formation of advanced glycation end products. Some human studies were equivocal, but several have shown beneficial effects of Cinnamon supplementation on circulating glucose, lipids, and/or insulin. This placebo-controlled double-blind trial tested the effects of a dried water extract of Cinnamon (Cinnamomum cassia) on circulating glucose, lipids, insulin, and insulin resistance. Men and women from Beijing and Dalian, China, were invited to participate if they had fasting serum glucose >6.1 mmol/L or 2-h glucose >7.8 mmol/L. Participants, (173 were enrolled and 137 completed the study) were randomly assigned to receive either a spray-dried, water extract of Cinnamon (CinSulin®), 250 mg/capsule, or a placebo, twice a day for two months. Mean ± SEM age of participants was 61.3 ± 0.8 years, BMI was 25.3 ± 0.3 and M/F ratio was 65/72. After 2 mo, fasting glucose decreased (p < 0.001) in the Cinnamon extract-supplemented group (8.85 ± 0.36 to 8.19 ± 0.29 mmol/L) compared with the placebo group (8.57 ± 0.32 to 8.44 ± 0.34 mmol/L, p = 0.45). Glucose 2 h after a 75 g carbohydrate load, fasting insulin, and HOMA-IR also decreased with Cinnamon extract compared with placebo. Total and LDL-cholesterol decreased with Cinnamon extract and HDL-cholesterol decreased in both the Cinnamon-extract and placebo groups. In conclusion, supplementation with 500 mg of water-extract of Cinnamon for two months reduced fasting insulin, glucose, total cholesterol, and LDL cholesterol and enhanced insulin sensitivity of subjects with elevated blood glucose.

  • Cinnamon potential role in the prevention of insulin resistance metabolic syndrome and type 2 diabetes
    Journal of diabetes science and technology, 2010
    Co-Authors: Bolin Qin, Kiran S Panickar, Richard A Anderson
    Abstract:

    Metabolic syndrome is associated with insulin resistance, elevated glucose and lipids, inflammation, decreased antioxidant activity, increased weight gain, and increased glycation of proteins. Cinnamon has been shown to improve all of these variables in in vitro, animal, and/or human studies. In addition, Cinnamon has been shown to alleviate factors associated with Alzheimer's disease by blocking and reversing tau formation in vitro and in ischemic stroke by blocking cell swelling. In vitro studies also show that components of Cinnamon control angiogenesis associated with the proliferation of cancer cells. Human studies involving control subjects and subjects with metabolic syndrome, type 2 diabetes mellitus, and polycystic ovary syndrome all show beneficial effects of whole Cinnamon and/or aqueous extracts of Cinnamon on glucose, insulin, insulin sensitivity, lipids, antioxidant status, blood pressure, lean body mass, and gastric emptying. However, not all studies have shown positive effects of Cinnamon, and type and amount of Cinnamon, as well as the type of subjects and drugs subjects are taking, are likely to affect the response to Cinnamon. In summary, components of Cinnamon may be important in the alleviation and prevention of the signs and symptoms of metabolic syndrome, type 2 diabetes, and cardiovascular and related diseases.

  • chromium and polyphenols from Cinnamon improve insulin sensitivity
    Proceedings of the Nutrition Society, 2008
    Co-Authors: Richard A Anderson
    Abstract:

    Naturally-occurring compounds that have been shown to improve insulin sensitivity include Cr and polyphenols found in Cinnamon (Cinnamomon cassia). These compounds also have similar effects on insulin signalling and glucose control. The signs of Cr deficiency are similar to those for the metabolic syndrome and supplemental Cr has been shown to improve all these signs in human subjects. In a double-blind placebo-controlled study it has been demonstrated that glucose, insulin, cholesterol and HbA1c are all improved in patients with type 2 diabetes following Cr supplementation. It has also been shown that Cinnamon polyphenols improve insulin sensitivity in in vitro, animal and human studies. Cinnamon reduces mean fasting serum glucose (18-29%), TAG (23-30%), total cholesterol (12-26%) and LDL-cholesterol (7-27%) in subjects with type 2 diabetes after 40 d of daily consumption of 1-6 g Cinnamon. Subjects with the metabolic syndrome who consume an aqueous extract of Cinnamon have been shown to have improved fasting blood glucose, systolic blood pressure, percentage body fat and increased lean body mass compared with the placebo group. Studies utilizing an aqueous extract of Cinnamon, high in type A polyphenols, have also demonstrated improvements in fasting glucose, glucose tolerance and insulin sensitivity in women with insulin resistance associated with the polycystic ovary syndrome. For both supplemental Cr and Cinnamon not all studies have reported beneficial effects and the responses are related to the duration of the study, form of Cr or Cinnamon used and the extent of obesity and glucose intolerance of the subjects.

  • the effect of Cinnamon extract on insulin resistance parameters in polycystic ovary syndrome a pilot study
    Fertility and Sterility, 2007
    Co-Authors: Jeff G Wang, George M Graham, Michael M Guarnaccia, Mark V. Sauer, Richard A Anderson, Rogerio A Lobo
    Abstract:

    Cinnamon extract has been shown to reduce insulin resistance in in vitro and in vivo studies by increasing phosphatidylinositol 3-kinase activity in the insulin signaling pathway and thus potentiating insulin action. Fifteen women with polycystic ovary syndrome (PCOS) were randomized to daily oral Cinnamon and placebo for 8 weeks. Comparisons of post-treatment to baseline insulin sensitivity indices using fasting and 2-hour oral glucose tolerance tests showed significant reductions in insulin resistance in the Cinnamon group but not in the placebo group. A larger trial is needed to confirm the findings of this pilot study and to evaluate the effect of Cinnamon extract on menstrual cyclicity.

Harold Corke - One of the best experts on this subject based on the ideXlab platform.

  • antibacterial properties and major bioactive components of Cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: Bin Shan, J. D. Brooks, Harold Corke
    Abstract:

    Cinnamomum burmannii Blume (Cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of Cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties. Major compounds in Cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of Cinnamon stick and i...

  • antibacterial properties and major bioactive components of Cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: Bin Shan, J. D. Brooks, Yizhong Cai, Harold Corke
    Abstract:

    Cinnamomum burmannii Blume (Cinnamon stick) from Indonesia is a little-investigated spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of Cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant antibacterial properties. Major compounds in Cinnamon stick were tentatively identified by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of Cinnamon stick and its major components. This study suggests that Cinnamon stick and its bioactive components have potential for application as natural food preservatives.

Koen Dewettinck - One of the best experts on this subject based on the ideXlab platform.

  • Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of Cinnamon bark extract
    'Elsevier BV', 2020
    Co-Authors: Dimas Rahadian Aji Muhammad, Mohd Dona Bin Sintang, Ali Sedagha Doos, Vipul Gupta, Davy Van De Walle, Paul Van Der Meere, Koen Dewettinck
    Abstract:

    The aim of this study was to prepare stable shellac nanoparticles containing a Cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the Cinnamon extract loading on the properties of the nanoparticles, including the encapsulation efficiency and antioxidant properties, were also investigated. Ultimately, the release behaviour and the thermal stability of the nanoparticles were established. The results showed that xanthan gum can stabilise shellac nanoparticles at gastric pH by electro-steric stabilisation. The morphological analysis of the nanoparticles by Cryo-SEM showed that spherical particles with a smooth outer surface were formed. A decrease in encapsulation efficiency was observed when a higher level of Cinnamon extract loading was used. The bioparticles fortified with Cinnamon extract exhibited antioxidant activity and ferric-reducing antioxidant power at the level of 185 mg tannic acid equivalent and of 127 mM ascorbic acid equivalent per gram dry weight of nanoparticles, respectively. From the release study, it was shown that more than 90% of Cinnamon polyphenol was released at the intestinal pH. Nanoencapsulation effectively improved the thermal stability of the polyphenol-rich Cinnamon extract. The polyphenol retention after heat treatment (90 °C, 20 min) was still higher than 90%. This study presents the formulation of Cinnamon extract containing nanoparticles, which may be applicable in the food industry as a prospective antioxidant agent

  • stability and functionality of xanthan gum shellac nanoparticles for the encapsulation of Cinnamon bark extract
    Food Hydrocolloids, 2020
    Co-Authors: Dimas Rahadian Aji Muhammad, Ali Sedaghat Doost, Mohd Dona Bin Sintang, Davy Walle, Paul Van Der Meeren, Vipul Gupta, Koen Dewettinck
    Abstract:

    Abstract The aim of this study was to prepare stable shellac nanoparticles containing a Cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the Cinnamon extract loading on the properties of the nanoparticles, including the encapsulation efficiency and antioxidant properties, were also investigated. Ultimately, the release behaviour and the thermal stability of the nanoparticles were established. The results showed that xanthan gum can stabilise shellac nanoparticles at gastric pH by electro-steric stabilisation. The morphological analysis of the nanoparticles by Cryo-SEM showed that spherical particles with a smooth outer surface were formed. A decrease in encapsulation efficiency was observed when a higher level of Cinnamon extract loading was used. The bioparticles fortified with Cinnamon extract exhibited antioxidant activity and ferric-reducing antioxidant power at the level of 185 mg tannic acid equivalent and of 127 mM ascorbic acid equivalent per gram dry weight of nanoparticles, respectively. From the release study, it was shown that more than 90% of Cinnamon polyphenol was released at the intestinal pH. Nanoencapsulation effectively improved the thermal stability of the polyphenol-rich Cinnamon extract. The polyphenol retention after heat treatment (90 °C, 20 min) was still higher than 90%. This study presents the formulation of Cinnamon extract containing nanoparticles, which may be applicable in the food industry as a prospective antioxidant agent.

  • Physicochemical properties and antioxidant activities of chocolates enriched with engineered Cinnamon nanoparticles
    European Food Research and Technology, 2018
    Co-Authors: Dimas Rahadian Aji Muhammad, Arifin Dwi Saputro, H. Rottiers, Davy Walle, Koen Dewettinck
    Abstract:

    The use of nanocapsules to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. This study provides a novel method to enhance the nutritional properties of chocolate by employing lyophilised colloidal nanoparticles made of a combination of shellac, xanthan gum and Cinnamon extract. Lyophilised colloidal nanoparticles containing Cinnamon extract (LCNP-CE) were prepared by an anti-solvent precipitation method followed by freeze drying. Cinnamon extract was loaded into nanoparticle to entrap the aroma of the Cinnamon extract; thereby, the Cinnamon extract can be incorporated in the chocolate to expand its bioactive profile without altering its sensorial characteristic. LCNP-CE was formulated into white and milk chocolate in multilevel ratios (0–2% w/w). The results show that the fortification of milk and white chocolates by LCNP-CE significantly improved the total phenolic content and antioxidant activity of the chocolates without remarkable changes in the fineness and melting profile properties. Even though slight changes in the hardness, flow behaviour and colour have been observed, the enriched chocolates are likely in the range of acceptable values. Encapsulation has a positive impact on preventing flavour alteration on the Cinnamon enriched chocolates; however, a drawback in the release behaviour of the Cinnamon extract from the chocolate was observed.

  • interaction between natural antioxidants derived from Cinnamon and cocoa in binary and complex mixtures
    Food Chemistry, 2017
    Co-Authors: Davy Van De Walle, Dimas Rahadian Aji Muhammad, Danar Praseptiangga, Koen Dewettinck
    Abstract:

    Abstract Cinnamon and cocoa are known to be valuable sources of bioactive phytochemicals, mainly the polyphenols. This paper investigates the potential antioxidant activity of Cinnamon and cocoa extract and the interaction of their mixtures by various in vitro tests. Moreover, the combination effect of their constituents in a binary mixture was studied. Two representative active compounds of chocolate (epicatechin, catechin) were combined with seven of Cinnamon (gallic acid, tannic acid, quercetin, sinapic acid, cinnamic acid, eugenol and cinnamaldehyde) in multilevel ratios. The results indicate that the addition of the Cinnamon extract significantly increased the antioxidant activity of the cocoa extract. The interaction ranged from synergetic to antagonistic. The interaction was less synergetic when Cinnamon extract was added in higher proportion. The interaction of their constituents substantially influenced the antioxidant activity of the mixture and was dependent on the ratio. The kinetics’ study could elucidate how the polyphenols work in a mixture.

Dimas Rahadian Aji Muhammad - One of the best experts on this subject based on the ideXlab platform.

  • Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of Cinnamon bark extract
    'Elsevier BV', 2020
    Co-Authors: Dimas Rahadian Aji Muhammad, Mohd Dona Bin Sintang, Ali Sedagha Doos, Vipul Gupta, Davy Van De Walle, Paul Van Der Meere, Koen Dewettinck
    Abstract:

    The aim of this study was to prepare stable shellac nanoparticles containing a Cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the Cinnamon extract loading on the properties of the nanoparticles, including the encapsulation efficiency and antioxidant properties, were also investigated. Ultimately, the release behaviour and the thermal stability of the nanoparticles were established. The results showed that xanthan gum can stabilise shellac nanoparticles at gastric pH by electro-steric stabilisation. The morphological analysis of the nanoparticles by Cryo-SEM showed that spherical particles with a smooth outer surface were formed. A decrease in encapsulation efficiency was observed when a higher level of Cinnamon extract loading was used. The bioparticles fortified with Cinnamon extract exhibited antioxidant activity and ferric-reducing antioxidant power at the level of 185 mg tannic acid equivalent and of 127 mM ascorbic acid equivalent per gram dry weight of nanoparticles, respectively. From the release study, it was shown that more than 90% of Cinnamon polyphenol was released at the intestinal pH. Nanoencapsulation effectively improved the thermal stability of the polyphenol-rich Cinnamon extract. The polyphenol retention after heat treatment (90 °C, 20 min) was still higher than 90%. This study presents the formulation of Cinnamon extract containing nanoparticles, which may be applicable in the food industry as a prospective antioxidant agent

  • stability and functionality of xanthan gum shellac nanoparticles for the encapsulation of Cinnamon bark extract
    Food Hydrocolloids, 2020
    Co-Authors: Dimas Rahadian Aji Muhammad, Ali Sedaghat Doost, Mohd Dona Bin Sintang, Davy Walle, Paul Van Der Meeren, Vipul Gupta, Koen Dewettinck
    Abstract:

    Abstract The aim of this study was to prepare stable shellac nanoparticles containing a Cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the Cinnamon extract loading on the properties of the nanoparticles, including the encapsulation efficiency and antioxidant properties, were also investigated. Ultimately, the release behaviour and the thermal stability of the nanoparticles were established. The results showed that xanthan gum can stabilise shellac nanoparticles at gastric pH by electro-steric stabilisation. The morphological analysis of the nanoparticles by Cryo-SEM showed that spherical particles with a smooth outer surface were formed. A decrease in encapsulation efficiency was observed when a higher level of Cinnamon extract loading was used. The bioparticles fortified with Cinnamon extract exhibited antioxidant activity and ferric-reducing antioxidant power at the level of 185 mg tannic acid equivalent and of 127 mM ascorbic acid equivalent per gram dry weight of nanoparticles, respectively. From the release study, it was shown that more than 90% of Cinnamon polyphenol was released at the intestinal pH. Nanoencapsulation effectively improved the thermal stability of the polyphenol-rich Cinnamon extract. The polyphenol retention after heat treatment (90 °C, 20 min) was still higher than 90%. This study presents the formulation of Cinnamon extract containing nanoparticles, which may be applicable in the food industry as a prospective antioxidant agent.

  • Physicochemical properties and antioxidant activities of chocolates enriched with engineered Cinnamon nanoparticles
    European Food Research and Technology, 2018
    Co-Authors: Dimas Rahadian Aji Muhammad, Arifin Dwi Saputro, H. Rottiers, Davy Walle, Koen Dewettinck
    Abstract:

    The use of nanocapsules to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. This study provides a novel method to enhance the nutritional properties of chocolate by employing lyophilised colloidal nanoparticles made of a combination of shellac, xanthan gum and Cinnamon extract. Lyophilised colloidal nanoparticles containing Cinnamon extract (LCNP-CE) were prepared by an anti-solvent precipitation method followed by freeze drying. Cinnamon extract was loaded into nanoparticle to entrap the aroma of the Cinnamon extract; thereby, the Cinnamon extract can be incorporated in the chocolate to expand its bioactive profile without altering its sensorial characteristic. LCNP-CE was formulated into white and milk chocolate in multilevel ratios (0–2% w/w). The results show that the fortification of milk and white chocolates by LCNP-CE significantly improved the total phenolic content and antioxidant activity of the chocolates without remarkable changes in the fineness and melting profile properties. Even though slight changes in the hardness, flow behaviour and colour have been observed, the enriched chocolates are likely in the range of acceptable values. Encapsulation has a positive impact on preventing flavour alteration on the Cinnamon enriched chocolates; however, a drawback in the release behaviour of the Cinnamon extract from the chocolate was observed.

  • interaction between natural antioxidants derived from Cinnamon and cocoa in binary and complex mixtures
    Food Chemistry, 2017
    Co-Authors: Davy Van De Walle, Dimas Rahadian Aji Muhammad, Danar Praseptiangga, Koen Dewettinck
    Abstract:

    Abstract Cinnamon and cocoa are known to be valuable sources of bioactive phytochemicals, mainly the polyphenols. This paper investigates the potential antioxidant activity of Cinnamon and cocoa extract and the interaction of their mixtures by various in vitro tests. Moreover, the combination effect of their constituents in a binary mixture was studied. Two representative active compounds of chocolate (epicatechin, catechin) were combined with seven of Cinnamon (gallic acid, tannic acid, quercetin, sinapic acid, cinnamic acid, eugenol and cinnamaldehyde) in multilevel ratios. The results indicate that the addition of the Cinnamon extract significantly increased the antioxidant activity of the cocoa extract. The interaction ranged from synergetic to antagonistic. The interaction was less synergetic when Cinnamon extract was added in higher proportion. The interaction of their constituents substantially influenced the antioxidant activity of the mixture and was dependent on the ratio. The kinetics’ study could elucidate how the polyphenols work in a mixture.

Barbara J Stoecker - One of the best experts on this subject based on the ideXlab platform.

  • Cinnamon extract lowers glucose insulin and cholesterol in people with elevated serum glucose
    Journal of Traditional and Complementary Medicine, 2016
    Co-Authors: Richard A Anderson, Zhiwei Zhan, Jiang Kong, Jin Zhou, Paul A. Davis, Barbara J Stoecker
    Abstract:

    Cinnamon (肉桂 rou gui) has in vitro insulin potentiating activity, and proanthocyanidins from Cinnamon prevent in vitro formation of advanced glycation end products. Some human studies were equivocal, but several have shown beneficial effects of Cinnamon supplementation on circulating glucose, lipids, and/or insulin. This placebo-controlled double-blind trial tested the effects of a dried water extract of Cinnamon (Cinnamomum cassia) on circulating glucose, lipids, insulin, and insulin resistance. Men and women from Beijing and Dalian, China, were invited to participate if they had fasting serum glucose >6.1 mmol/L or 2-h glucose >7.8 mmol/L. Participants, (173 were enrolled and 137 completed the study) were randomly assigned to receive either a spray-dried, water extract of Cinnamon (CinSulin®), 250 mg/capsule, or a placebo, twice a day for two months. Mean ± SEM age of participants was 61.3 ± 0.8 years, BMI was 25.3 ± 0.3 and M/F ratio was 65/72. After 2 mo, fasting glucose decreased (p < 0.001) in the Cinnamon extract-supplemented group (8.85 ± 0.36 to 8.19 ± 0.29 mmol/L) compared with the placebo group (8.57 ± 0.32 to 8.44 ± 0.34 mmol/L, p = 0.45). Glucose 2 h after a 75 g carbohydrate load, fasting insulin, and HOMA-IR also decreased with Cinnamon extract compared with placebo. Total and LDL-cholesterol decreased with Cinnamon extract and HDL-cholesterol decreased in both the Cinnamon-extract and placebo groups. In conclusion, supplementation with 500 mg of water-extract of Cinnamon for two months reduced fasting insulin, glucose, total cholesterol, and LDL cholesterol and enhanced insulin sensitivity of subjects with elevated blood glucose.

  • Cinnamon extract lowers glucose insulin and cholesterol in people with elevated serum glucose
    Journal of Traditional and Complementary Medicine, 2016
    Co-Authors: Richard A Anderson, Zhiwei Zhan, Jiang Kong, Jin Zhou, Paul A. Davis, Barbara J Stoecker
    Abstract:

    Cinnamon (肉桂 rou gui) has in vitro insulin potentiating activity, and proanthocyanidins from Cinnamon prevent in vitro formation of advanced glycation end products. Some human studies were equivocal, but several have shown beneficial effects of Cinnamon supplementation on circulating glucose, lipids, and/or insulin. This placebo-controlled double-blind trial tested the effects of a dried water extract of Cinnamon (Cinnamomum cassia) on circulating glucose, lipids, insulin, and insulin resistance. Men and women from Beijing and Dalian, China, were invited to participate if they had fasting serum glucose >6.1 mmol/L or 2-h glucose >7.8 mmol/L. Participants, (173 were enrolled and 137 completed the study) were randomly assigned to receive either a spray-dried, water extract of Cinnamon (CinSulin®), 250 mg/capsule, or a placebo, twice a day for two months. Mean ± SEM age of participants was 61.3 ± 0.8 years, BMI was 25.3 ± 0.3 and M/F ratio was 65/72. After 2 mo, fasting glucose decreased (p < 0.001) in the Cinnamon extract-supplemented group (8.85 ± 0.36 to 8.19 ± 0.29 mmol/L) compared with the placebo group (8.57 ± 0.32 to 8.44 ± 0.34 mmol/L, p = 0.45). Glucose 2 h after a 75 g carbohydrate load, fasting insulin, and HOMA-IR also decreased with Cinnamon extract compared with placebo. Total and LDL-cholesterol decreased with Cinnamon extract and HDL-cholesterol decreased in both the Cinnamon-extract and placebo groups. In conclusion, supplementation with 500 mg of water-extract of Cinnamon for two months reduced fasting insulin, glucose, total cholesterol, and LDL cholesterol and enhanced insulin sensitivity of subjects with elevated blood glucose.