Ceylon Cinnamon and its Benefits

Ceylon cinnamon has exhibited antimicrobial activity against a wide variety of pathogens and particularly drug-resistant bacteria which can infect the gastrointestinal tract, such as helicobacter pylori, which is associated with stomach ulcers, salmonella, listeria, and clostridium difficile.

Cinnamon is the most important and valuable spice produced in Sri Lanka is considered the only “true” cinnamon. Ceylon cinnamon has a more exquisite flavor than cassia. It boosts good cholesterol level called HDL cholesterol. Ceylon Cinnamon helps in reducing the health risks associated with cholesterol and obviously reduces LDL cholesterol. Cinnamon boosts memory and protects the brain.

The neutraceuticals in Ceylon cinnamon reduces the symptoms of the effects of aging on the brain. Healthy Blood sugar levels can be maintained. It has anti-inflammatory properties that support male libido.

Cinnamon is used to treat digestive disorders such as nausea, flatulence, diarrhea, loss of appetite and indigestion.

Cinnamon's essential oil aid in the circulation of food particles and stimulates saliva and gastric juices, which helps with most aspects of digestion and nutrient absorption.

Additionally, cinnamons possess properties that help to remove blocks in blood vessels like cholesterol hence as a whole it improves blood circulation.

Before the advent of modern food preservation technology Europeans have used Cinnamon with Pepper to preserve meat products. Cinnamon is used in bakery products and tea for its distinctive aroma & flavor. With growing concern about health hazards associated with synthetic flavoring agents used in the food industry, there is an increasing preference for natural flavors worldwide.