There is a spice that, more than any other, can evoke freshly baked biscuits, steaming herbal teas and November afternoons. It’s cinnamon, a warming scent that, in addition to making sweets irresistible, is also good for the brain.
Several scientific studies have shown that cinnamon can improve memory, concentration and cognitive functions, thanks to its antioxidant, anti-inflammatory and anti-amyloid properties, capable of protecting nerve cells and reducing the risk of cognitive decline. In other words: not just comfort food, but also a little ally for the mind.
Like cinnamon it helps fight bacteria and yeast infections
In addition to stimulating the brain, cinnamon acts as a natural antibacterial. Research has highlighted its effectiveness in blocking the growth of bacteria such as E. coli and Candida, often responsible for urinary or fungal infections. The credit goes to cinnamaldehyde, the active compound that gives the spice its characteristic scent and powerful antimicrobial properties. In the laboratory, cinnamon has even enhanced the effectiveness of some traditional antibiotics.
In addition, it contains iron, calcium, fiber and manganese, nutrients that complete its healthy profile. A teaspoon in hot drinks or desserts can be a small gesture of daily well-being.
Too much cinnamon can be bad for you
Before transforming your kitchen into a cinnamon oven, however, an important clarification is needed. The spice contains coumarin, a natural substance which, in high doses, can be toxic to the liver. The most common varieties in supermarkets — cassia or Chinese cinnamon — have higher levels of coumarin, while Ceylon cinnamon, also called “true cinnamon,” contains much lower amounts.
For this reason, if you use it daily, always choose the Ceylon one: it costs more, but it is safer. The American Food and Drug Administration (FDA), in fact, has banned the use of coumarin as a food additive, although it allows its presence in natural traces in cinnamon.
Other side effects not to be underestimated
Excessive use of cinnamon can lead to other side effects in addition to liver damage. In particular, high consumption can lower blood sugar levels too much, especially in those who already take hypoglycemic drugs.
In some people it can also cause gastrointestinal disorders, such as nausea or heartburn, and promote the appearance of canker sores or mouth irritation, due to the high concentration of irritating essential oils. To avoid this, simply do not exceed the recommended doses and, in case of discomfort, stop taking it immediately.
Some studies have noted that cinnamon can help regulate blood sugar levels and improve insulin sensitivity, while also reducing cholesterol and triglycerides. For those suffering from type 2 diabetes, it can therefore be a useful spice to integrate – judiciously – into the daily diet, naturally without replacing the therapies prescribed by the doctor.
Use it intelligently
A sprinkle on oat cream, a pinch in cappuccino or a touch in homemade biscuits: it doesn’t take much to benefit from cinnamon, as long as you avoid abuse. As in all things, balance is the real key to well-being, even when it comes to spices. If you want some advice, choose organic and certified cinnamon, coming from sustainable supply chains: it’s good for your health and also for the planet.
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