2003-12-13
Aleem Ahmed

CINNAMON, a common household ingredient used in food recipes and an important constituent of eastern medicinal recipes, has now been found effective against type 2 diabetes as well.

According to a study, published in December issue of the journal Diabetes Care (Vol. 26: 3215-3218, 2003), just one gram — less than half a teaspoon — a day of cinnamon reduced blood sugar levels of 60 volunteers having type 2 diabetes.

The study, conducted in the Department of Human Nutrition, NWFP Agricultural University, Peshawar, on behalf of the US Department of Agriculture’s Human Nutrition Research Centre was partly funded by the former University Grants Commission (now Higher Education Commission) and NWFP Agricultural University, Peshawar.

Those who jointly designed and carried out the study were: Alam Khan, Mahpara Safdar, Mohammad Muzaffar Ali Khan and Khan Nawaz Khattak of the Department of Human Nutrition, NWFP Agricultural University, and Post Graduate Medical Institute, Hayatabad Medical Complex, Peshawar, and Richard A. Anderson of ARS Nutrient Requirements and Functions Laboratory, Maryland, USA.

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

Researchers studied a total of 60 people with type 2 diabetes in their study. Volunteers included 30 men and 30 women, aged about 46 years to 58 years. These patients were divided randomly into six groups. First three groups (1, 2, and 3) consumed 1, 3, or 6 grams of capsulated cinnamon a day, respectively. On the other hand, groups 4, 5, and 6 were given similar, but placebo capsules in identical quantities. The cinnamon was consumed for 40 days followed by a 20-day washout period.

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

In short, the results of this study demonstrate that daily usage of 1, 3 or 6 grams of cinnamon not only reduced blood sugars but also kept “bad cholesterol” (LDL) levels limited. Furthermore, these results 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. Some volunteers even achieved normal blood sugar levels. Researchers also noted that the blood sugar started creeping up again after these patients stopped taking cinnamon.

Traditionally, in the south Asian subcontinent, cinnamon has numerous useful applications. It is used as a skin tightener and digestive aid in tea form. Taken with milk, it makes a good balance after a heavy meal or dessert. It also used as a treatment for diarrhea, dysentery and general indigestion. It has long been supposed that cinnamon is useful in combating age-related diabetes.

In the US, cinnamon is used as an important ingredient of the delightful apple pie. A couple of years ago, when Anderson and his colleagues started looking at the effects of common foods on blood sugar, they expected cinnamon to be have adverse effects, on contrary, it was found to be beneficial.

The active ingredient in cinnamon turned out to be a water-soluble poly-phenol compound called MHCP (methylhydroxychalcone). In test tube experiments, MHCP mimics insulin, activates its receptor, and works synergistically with insulin in cells. In these experiments, MHCP also neutralized free radicals, damaging chemicals which are elevated in diabetics. MHCP was not found in cinnamon oils.

Sugars and starches in food are broken down into glucose, which then circulates in the blood. The hormone insulin makes cells take in the glucose, to be used for energy or made into fat.

People with type 1 diabetes do not produce enough insulin, while those with type 2 diabetes produce it, but have lost sensitivity to it. Even apparently healthy people, especially if they are overweight, deskbound or over 25, lose sensitivity to insulin. Having too much glucose in the blood can cause serious long-term damage to eyes, kidneys, nerves and other organs.

Using cinnamon would not add calories to everyday diet, therefore, those who have Type 2 diabetes, excess of blood sugars or higher cholesterol levels may benefit from the regular inclusion of cinnamon in their usual meal. For the rest of healthy population, cinnamon may be beneficial for the prevention and control of elevated blood sugars and “bad” cholesterol.

Though this study demonstrates effects of low levels (1 to 6 grams a day) of cinnamon can reduce glucose, triglyceride, LDL cholesterol, and total cholesterol levels in volunteers with type 2 diabetes, but it is yet to be established that whether a dosage of less than 1 gram of cinnamon a day would also be beneficial. Moreover, there were no problems associated with the consumption of 6 gram of cinnamon a day. For further research, the mechanism related to the effects of cinnamon on glucose and cholesterol must be determined.

Anderson’s team acquired patents related to MHCP in 2002.

One of Anderson’s colleagues tried soaking a cinnamon stick in tea. Anderson noted that although he isn’t diabetic but cinnamon lowered his blood sugar.

The group is now planning to test lower doses of cinnamon in the US, and also look at long-term blood sugar management with the spice.

Benefits associated with cinnamon are part of our traditional medicine. But, unfortunately, the practitioners of eastern herbal medicine in Pakistan never tried to understand “conventional wisdom” of their ancestors using advanced methods of research. They still believe in the four Aristotelian elements (Earth, Water, Air and Fire) and don’t bother about chemistry, biochemistry, biotechnology, genetic engineering or anything like this. With such research reports continuously coming in, we have an ever increasing need to rediscover the conventional wisdom — for our own good.

The writer is a science journalist and editor, monthly Global Science, Karachi

http://www.dawn.com/weekly/science/archive/031213/science13.htm