Diabetes mellitus is the sixth leading cause of death in the United States, and most patients with the disease have type 2 diabetes. The effectiveness of cinnamon supplementation in patients with type 2 diabetes has received a great deal of media attention after a study was published in 2003. Although the efficacy of cinnamon in patients with diabetes has not been established, many patients seek other therapies and supplement their prescribed pharmacologic therapy with cinnamon. We conducted a literature search, limited to English-language human studies, using MEDLINE (1966-August 2006), EMBASE (1980-August 2006), International Pharmaceutical Abstracts (1970-August 2006), and Iowa Drug Information Service (1966-August 2006). References from articles and clinical trials were reviewed for additional sources; no abstracts were reviewed. We found two prospective, randomized, double-blind, placebo-controlled, peer-reviewed clinical trials and one prospective, placebo-controlled, peer-reviewed clinical trial that evaluated the efficacy of cinnamon supplementation in patients with type 2 diabetes; a total of 164 patients were involved in these trials. Two of the studies reported modest improvements in lowering blood glucose levels with cinnamon supplementation in small patient samples. One trial showed no significant difference between cinnamon and placebo in lowering blood glucose levels. Overall, cinnamon was well tolerated. These data suggest that cinnamon has a possible modest effect in lowering plasma glucose levels in patients with poorly controlled type 2 diabetes. However, clinicians are strongly urged to refrain from recommending cinnamon supplementation in place of the proven standard of care, which includes lifestyle modifications, oral antidiabetic agents, and insulin therapy.
"Cinnamon has been shown to significantly help patients with type II diabetes manage their condition. It appears to help control and normalize the glucose levels of diabetics who have an inability to respond to insulin.8–12 The compound in cinnamon responsible for its insulin-like behavior is still up for debate. "
[Show abstract][Hide abstract] ABSTRACT: Eighteen type II diabetics (9 women and 9 men) participated in a 12-week trial that consisted of 2 parts, a 3-week control phase followed by a 9-week experimental phase where half of the subjects received 1000 mg of Cinnamomum cassia while the other half received 1000 mg of a placebo pill. All of the subjects that were in the cinnamon group had a statistically significant decrease in their blood sugar levels with a P-value of 3.915 × 10(-10). The subjects in the cinnamon group had an average overall decrease in their blood sugar levels of about 30 mg/dL, which is comparable to oral medications available for diabetes. All subjects were educated on appropriate diabetic diets and maintained that diet for the entire 12 week study. Greater decreases in blood glucose values were observed in patients using the cinnamon compared to those using the dietary changes alone.
Nutrition and Metabolic Insights 12/2012; 5:77-83. DOI:10.4137/NMI.S10498
"When used in patients with diabetes or taking antidiabetic medications as, based on invitro and animal evidence, cinnamon has demonstrated lowering of blood glucose levels and acted as an insulin mimetic [6, 18, 29, 41, 56, 95, 121, 185, 200, 208, 223, 225, 228, 229, 252, 271, 309, 344, 367, 390–392, 405, 460, 461, 474, 481, 558]. Human data, however, have demonstrated conflicting results        . When used in patients with autoimmune diseases or those who use immunosuppressants, as cinnamon has been found to have immunomodulatory effects in animal and in-vitro studies [244, 342, 343, 444]. "
[Show abstract][Hide abstract] ABSTRACT: An evidence-based systematic review of cinnamon (Cinnamomum spp.), including written and statistical analysis of scientific literature, expert opinion, folkloric precedent, history, pharmacology, kinetics/dynamics, interactions, adverse effects, toxicology, and dosing, by the Natural Standard Research Collaboration is discussed in this monograph.
Journal of Dietary Supplements 12/2011; 8(4):378-454. DOI:10.3109/19390211.2011.627783
"Studies related to a-glucosidase inhibition has involved mostly on the use of plant extracts and some traditional foods (Fujita et al., 2003; Djomeni et al., 2006). The C. verum has received major attention due to its high inhibitory activity of a-glucosidase (Ranilla et al., 2010) which helps to lower blood glucose concentrations in patients with diabetes type2 (Pham et al., 2007) (Fig. 6). "
[Show abstract][Hide abstract] ABSTRACT: The effects of Cinnamomum verum on the changes in antioxidant activities, proteolysis, total phenolic content and in vitro inhibition of α-amylase and α-glucosidase of bioyogurts prepared from cow- and camel-milks during 21 days of storage at 4 °C was investigated. The result shows that pH of cow-milk bioyogurt (cow-MY) decreased more than camel-milk bioyogurt (camel-MY) whereas, total titratable acidity increased to similar extent in both types of bioyogurts. The addition of C. verum in both type of bioyogurts enhanced the total phenolic content during the entire storage period. The antioxidant capacity of C. verum-bioyogurts was higher than plain-bioyogurts. Proteolysis was higher in camel-milk bioyogurt than cow-milk bioyogurt. The inhibition of α-amylase in fresh bioyogurts was stronger in camel-milk bioyogurt than cow-milk bioyogurt. The reverse was true for α-glucosidase. Conclusively, C. verum can enhance bioyogurt functional properties with potential therapeutic values for the diabetics.
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