Cinnamon is one of the most popular spices. Many are unconcerned with the suttia, the various cakes, and the pie with apples, without this aromatic brown powder. While in most Western countries this spice is mainly associated with cookies and drinks, it is an inevitable ingredient in salty foods in Asian countries.
The curative properties of cinnamon are due to the ingredients found in the essential oils from its crust. The most investigated ingredients are cinnamaldehyde, cinnamyl acetate and cinnamalcohol. Cinnamon can be successfully used as an antioxidant, and it is interesting that the smell of cinnamon itself stimulates better brain performance.
Studies demonstrate that with the little measures of this zest are routinely devoured by the eating regimen, the level of awful cholesterol, that is LDL cholesterol, can be decreased, and additionally controlling glucose, which is particularly vital for individuals with type 2 diabetes.
As indicated by specialists, it has been demonstrated that the cinnamon, because of the light anticoagulant impact, influences a weaker blood thickening.
The results of a research conducted at the University of Copenhagen showed that in patients with diagnosed arthritis, the pain dropped significantly after one month of daily intake of a teaspoon of cinnamon and honey in the morning.