Cinnamon for diabetes mellitus

School of Nursing & Midwifery, University of South Australia, Adelaide, South Australia. .
Cochrane database of systematic reviews (Online) (Impact Factor: 6.03). 09/2012; 9(9):CD007170. DOI: 10.1002/14651858.CD007170.pub2
Source: PubMed


Diabetes mellitus is a chronic metabolic disorder. People with diabetes are known to be at greater risk of cardiovascular disease (including heart attack, stroke, and peripheral vascular disease such as acute or chronic ischaemia of a leg resulting in severe pain when walking short distances). There is also an increased risk of eye disease, kidney failure, nerve damage and sexual dysfunction when compared to the general population. Improvements in the regulation of blood sugar levels may help to reduce the risk of these complications. Cinnamon bark has been shown in a number of animal studies to improve blood sugar levels, though its effect in humans is not too clear. Hence, the review authors set out to determine the effect of oral cinnamon extract on blood sugar and other outcomes. The authors identified 10 randomised controlled trials, which involved 577 participants with diabetes mellitus. Cinnamon was administered in tablet or capsule form, at a mean dose of 2 g daily, for four to 16 weeks. Generally, studies were not well conducted and lacked in quality. The review authors found cinnamon to be no more effective than placebo, another active medication or no treatment in reducing glucose levels and glycosylated haemoglobin A1c (HbA1c), a long-term measurement of glucose control. None of the trials looked at health-related quality of life, morbidity, death from any cause or costs. Adverse reactions to cinnamon treatment were generally mild and infrequent. Further trials investigating long-term benefits and risks of the use of cinnamon for diabetes mellitus are required. Rigorous study design, quality reporting of study methods, and consideration of important outcomes such as health-related quality of life and diabetes complications, are key areas in need of attention.

Download full-text


Available from: Matthew Leach, Jul 21, 2014
1 Follower
33 Reads
  • [Show abstract] [Hide abstract]
    ABSTRACT: A novel USY zeolite (EAH-USY), characterized by its high crystallinity and hydrothermal stability, was prepared by elaborately adjusting hydrothermal conditions. The behavior of Ca, Fe, Ni and V on this zeolite was studied. It was found that V interacted with EAH-USY at high temperature and thoroughly destroyed the structure. Fe destroyed the zeolite structure over a wide temperature range, but the structure of EAH-USY did not completely collapse due to the interaction between Fe and zeolite. The crystal lattice constant for Ca/Y samples (Ca in EAH-USY) did not change evidently. Ca was not uniformly distributed in the EAH-USY zeolite, while V uniformly distributed in the zeolite. Ni interacted readily with framework Al. The interaction between V and zeolite was caused by the solid-state reaction between V and framework Al, leading to the destruction of the zeolite structure by the interaction of V with the framework Si. The interaction between Fe and EAH-USY depended on Fe loading amount and hydrothermal temperatures.
  • [Show abstract] [Hide abstract]
    ABSTRACT: A wide range of products claiming to lower blood glucose levels or prevent and treat diabetes complications and comorbidities are marketed to the public. Yet many individuals with diabetes are reluctant to inform their health care providers of complementary therapy use. As the nutrition experts on diabetes care teams, registered dietitians, in conjunction with pharmacists, are uniquely positioned to encourage patients to communicate openly about their use of dietary supplements, provide safety and efficacy information about supplements, and discourage use of dangerous or ineffective products. Areas of concern with dietary supplement use include potential side effects, drug interactions, and lack of product standardization, in addition to the increased costs that patients may incur when they use ineffective therapies or delay treatment with proven therapeutic agents. The science behind dietary supplements is evolving and registered dietitians must fully understand the potential risks and benefits to advise their patients appropriately, yet respect their health care values and beliefs.
    Journal of the American Dietetic Association 05/2008; 108(4 Suppl 1):S59-65. DOI:10.1016/j.jada.2008.01.020 · 3.92 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with 0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with total phenolic content (R(2) = 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated with FRAP values (R(2) = 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 4-12 microg/mL. Relative to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and black pepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compounds in culinary herbs and spices.
    Journal of medicinal food 07/2008; 11(2):275-81. DOI:10.1089/jmf.2007.536 · 1.63 Impact Factor
Show more