Cinnamon Extract

• Blood glucose regulation
• Antioxidant protection
• Anti-inflammatory effects

• Improved insulin sensitivity
• Lipid profile improvement
• Cardiovascular health support
• Reduced oxidative stress
• Antimicrobial properties

Cinnamon extract exerts its biological effects through multiple mechanisms primarily attributed to its rich phytochemical profile, which includes polyphenols (particularly procyanidins and catechins), cinnamaldehyde, cinnamic acid, and other bioactive compounds. The blood glucose-regulating effects of cinnamon, which are among its most well-documented benefits, operate through several complementary pathways. Cinnamon polyphenols enhance insulin signaling by increasing insulin receptor phosphorylation and improving insulin sensitivity. This occurs through activation of insulin receptor kinase and inhibition of insulin receptor phosphatase, leading to increased insulin receptor substrate-1 (IRS-1) phosphorylation.

Cinnamon compounds also enhance glucose uptake by increasing the expression and translocation of glucose transporter type 4 (GLUT4) to the cell membrane in adipocytes and skeletal muscle cells. This is mediated in part through activation of the LKB1-AMP-activated protein kinase (AMPK) signaling pathway, which is crucial for cellular energy homeostasis. Additionally, cinnamon inhibits intestinal α-glucosidase and pancreatic α-amylase, enzymes responsible for carbohydrate digestion, thereby slowing glucose absorption from the gastrointestinal tract. This effect contributes to reduced postprandial glucose spikes.

Cinnamon’s effects on lipid metabolism include inhibition of intestinal lipid absorption and modulation of genes involved in lipogenesis and lipolysis. Cinnamaldehyde has been shown to activate peroxisome proliferator-activated receptor (PPAR) alpha and gamma, which regulate fatty acid oxidation and glucose metabolism. Cinnamon also inhibits hepatic 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) reductase, the rate-limiting enzyme in cholesterol biosynthesis, potentially contributing to its cholesterol-lowering effects. The potent antioxidant activity of cinnamon is primarily due to its high content of polyphenols, which can neutralize free radicals and reduce oxidative stress.

This antioxidant effect contributes to its anti-inflammatory properties by reducing oxidative damage and modulating inflammatory signaling pathways like nuclear factor-kappa B (NF-κB). Cinnamon has been shown to inhibit the production of inflammatory cytokines such as tumor necrosis factor-alpha (TNF-α), interleukin-1 beta (IL-1β), and interleukin-6 (IL-6). It also increases the expression of anti-inflammatory molecules like interleukin-10 (IL-10) and activates Sirtuin-1 (SIRT1), a protein that regulates cellular stress responses and metabolism. Cinnamon’s antimicrobial properties are largely attributed to cinnamaldehyde, which can disrupt bacterial cell membranes and inhibit bacterial growth.

This compound has shown efficacy against various pathogens, including antibiotic-resistant strains. The diverse mechanisms of action of cinnamon explain its wide range of potential therapeutic applications, particularly for metabolic disorders like type 2 diabetes, where multiple pathways are dysregulated simultaneously.

The optimal dosage of cinnamon extract varies depending on the form, concentration, species of cinnamon, and the intended use. For standardized extracts, 1-6 grams of cinnamon powder or 120-500 mg of concentrated extract daily is commonly recommended. The dosage is typically divided into 2-3 doses throughout the day. Clinical studies showing significant effects on blood glucose have most commonly used doses of 1-6 grams daily, with 3 grams being a frequently effective dose.

For water-soluble extracts with concentrated active compounds, lower doses (250-500 mg daily) may be effective.

The bioavailability of cinnamon’s active compounds varies significantly depending on the specific compound, extraction method, and formulation. Cinnamaldehyde is relatively well-absorbed in the gastrointestinal tract, with peak plasma concentrations occurring 1-2 hours after ingestion. However, larger polyphenols like procyanidins have limited direct absorption due to their molecular size. These compounds may exert local effects in the gastrointestinal tract or be metabolized by gut microbiota into more bioavailable metabolites.

Water-soluble cinnamon extracts typically have higher bioavailability of active polyphenols compared to raw cinnamon powder.

Water-soluble extracts enhance the bioavailability of cinnamon’s polyphenols by increasing their solubility, Taking cinnamon with a meal containing moderate fat content may enhance absorption of fat-soluble components like cinnamaldehyde, Standardized extracts with verified polyphenol content provide more consistent bioavailability, Micronized or nanoparticle formulations may improve absorption, though these are not widely available commercially, Combining with black pepper extract (piperine) may theoretically enhance absorption of some compounds, though specific studies on this combination are limited, Fermented cinnamon preparations may increase bioavailability through pre-metabolization of larger compounds, Aqueous extraction at higher temperatures (hot water) increases the extraction of water-soluble polyphenols

For blood glucose management, cinnamon is most effective when taken with meals, particularly carbohydrate-rich meals. This timing allows cinnamon to exert its effects on carbohydrate digestion and glucose absorption directly. For general metabolic benefits, consistent daily dosing is more important than specific timing. Dividing the daily dose into 2-3 smaller doses taken with meals may provide more consistent effects throughout the day compared to a single large dose.

For individuals using cinnamon specifically for postprandial (after-meal) glucose control, taking it 5-10 minutes before meals may provide optimal benefits. Evening dosing may be particularly beneficial for overnight blood glucose regulation, as hepatic glucose production often increases during the night. For those experiencing any mild gastrointestinal discomfort with cinnamon, taking it with food rather than on an empty stomach may improve tolerability.

• Gastrointestinal discomfort (mild nausea, stomach upset, or heartburn)
• Allergic reactions (rare, more common in individuals with multiple allergies)
• Mouth and throat irritation (particularly with concentrated extracts)
• Potential liver toxicity with high doses of Cassia cinnamon due to coumarin content (not a concern with Ceylon cinnamon)
• Mild hypoglycemia (in sensitive individuals or when combined with diabetes medications)
• Contact dermatitis (from topical application)
• Temporary increase in heart rate or warming sensation (due to cinnamaldehyde)

• Known allergy to cinnamon or related plants in the Lauraceae family
• Liver disease (particularly with Cassia cinnamon due to coumarin content)
• Scheduled surgery (discontinue at least 2 weeks before due to potential blood-thinning effects)
• Pregnancy and breastfeeding (medicinal doses not recommended due to limited safety data, though culinary use is generally considered safe)
• Individuals with bleeding disorders (due to potential mild anticoagulant effects)
• Children under 18 years (as a supplement, though culinary use is safe)

• Diabetes medications (insulin, sulfonylureas, metformin) – may enhance hypoglycemic effects, potentially requiring medication dose adjustments
• Anticoagulants and antiplatelet drugs (warfarin, aspirin, clopidogrel) – may increase bleeding risk due to cinnamon’s mild blood-thinning properties
• Hepatotoxic medications – potential additive effects with Cassia cinnamon due to coumarin content
• Antibiotics – cinnamon may enhance the effects of certain antibiotics
• Medications metabolized by cytochrome P450 enzymes – theoretical interactions, though clinical significance is unclear
• Medications for hypertension – potential additive effects in lowering blood pressure

No established upper limit for Ceylon cinnamon (Cinnamomum verum). For Cassia cinnamon (Cinnamomum cassia), the European Food Safety Authority recommends limiting intake due to coumarin content, suggesting no more than 0.1 mg of coumarin per kg of body weight daily.

This translates to approximately 1-2 grams of Cassia cinnamon daily for adults. Clinical studies have used up to 6 grams daily for up to 4 months without significant adverse effects, though long-term safety data beyond 6 months is limited.

In the United States, cinnamon is classified as Generally Recognized as Safe (GRAS) by the FDA for use as a food additive and flavoring agent. As a dietary supplement, cinnamon falls under the regulations of the Dietary Supplement Health and Education Act (DSHEA) of 1994. Manufacturers cannot make specific disease claims (such as ‘treats diabetes’) but can make structure/function claims (such as ‘supports healthy blood sugar levels’). The FDA does not approve dietary supplements for safety and efficacy before they reach the market, but can take action against unsafe products or those making unsubstantiated health claims.

The FDA has not established a recommended daily intake or upper limit for cinnamon supplementation.

Eu: In the European Union, cinnamon is approved as a food additive (E910). The European Food Safety Authority (EFSA) has expressed concerns about coumarin content in Cassia cinnamon and established a Tolerable Daily Intake (TDI) for coumarin of 0.1 mg per kg of body weight. This translates to approximately 1-2 grams of Cassia cinnamon per day for adults. Ceylon cinnamon, with its much lower coumarin content, does not raise the same concerns. The European Medicines Agency (EMA) has published a monograph on cinnamon, recognizing its traditional use for mild digestive disorders.

Canada: Health Canada regulates cinnamon as a natural health product (NHP) when sold for medicinal purposes. It has approved several cinnamon products with claims related to digestive health and as an antioxidant. Health Canada has also issued cautions about coumarin content in Cassia cinnamon, particularly for those with liver conditions.

Australia: The Therapeutic Goods Administration (TGA) in Australia regulates cinnamon as a listed complementary medicine when used for therapeutic purposes. It is included in the Australian Register of Therapeutic Goods (ARTG) for various traditional uses, particularly for digestive health.

Japan: In Japan, cinnamon is classified as a food and is also recognized in the Japanese Pharmacopoeia for its medicinal properties. It is commonly used in Kampo medicine (traditional Japanese herbal medicine).

China: In China, Cassia cinnamon (Rou Gui) is officially listed in the Chinese Pharmacopoeia and is recognized as both a food and a medicinal herb in traditional Chinese medicine.

Low to Medium

$0.10-$0.50 per day for cinnamon powder; $0.30-$1.00 per day for standardized extracts; $0.50-$1.50 per day for premium water-soluble extracts

Cinnamon offers excellent value for its cost when used for blood glucose management and metabolic support. The cost-effectiveness varies based on the form and quality of cinnamon used. Raw cinnamon powder is the most economical option, costing as little as $0.10-$0.20 per effective daily dose (1-3 grams). However, standardized extracts, while more expensive ($0.30-$1.00 daily), may provide more consistent results due to standardized active compound content.

Ceylon cinnamon (Cinnamomum verum) typically costs 2-5 times more than Cassia cinnamon (Cinnamomum cassia) but offers greater safety for long-term use due to its much lower coumarin content. This makes Ceylon cinnamon potentially more cost-effective for ongoing supplementation despite its higher price. Water-soluble extracts with demonstrated clinical efficacy represent the highest cost option ($0.50-$1.50 daily) but may provide the most reliable benefits, particularly for blood glucose management. When compared to prescription medications for type 2 diabetes, cinnamon supplementation is substantially more affordable.

First-line diabetes medications like metformin cost approximately $4-$20 per month for generic versions, while newer diabetes drugs can cost $300-$500 monthly without insurance coverage. Even premium cinnamon supplements typically cost only $15-$45 per month. For preventive use in prediabetes or metabolic syndrome, cinnamon’s favorable safety profile and low cost make it an economical option compared to pharmaceutical approaches. The value proposition is enhanced when considering cinnamon’s multiple potential benefits beyond glucose control, including antioxidant protection, anti-inflammatory effects, and cardiovascular support.

From a global health perspective, cinnamon represents an accessible option for blood glucose management in regions with limited healthcare resources, as it is widely available and relatively affordable compared to pharmaceutical interventions. For maximum cost-efficiency, consumers should look for products that specify the cinnamon species (preferably Ceylon for long-term use), standardization of key compounds, and third-party testing for quality and purity.

Properly stored cinnamon powder typically has a shelf life of 2-3 years, though the volatile compounds begin to diminish after about 6-12 months. Cinnamon extracts in capsule form generally maintain potency for 2-3 years when stored properly. Liquid extracts typically have a shelf life of 1-2 years when unopened, and 3-6 months after opening if properly stored. Water-soluble extracts may have better stability than alcohol-based extracts for certain compounds.

Store cinnamon products in cool, dry places away from direct sunlight, heat, and moisture. Temperatures between 59-77°F (15-25°C) are optimal. Keep containers tightly closed to prevent moisture absorption and volatile compound loss. For powdered cinnamon, airtight glass containers are preferable to plastic.

Capsules and tablets should be kept in their original containers with desiccant packets if provided. Liquid extracts should be tightly sealed after use and stored in dark glass bottles to protect from light degradation. Refrigeration is not necessary for dry products but may extend the shelf life of liquid extracts after opening.

Exposure to air causes oxidation of polyphenols and loss of volatile compounds like cinnamaldehyde, Heat accelerates the degradation of most bioactive compounds, particularly volatile oils, Light, especially direct sunlight, can degrade polyphenols and other active compounds, Moisture promotes microbial growth and enzymatic degradation, High humidity can cause cinnamon powder to clump and lose potency, Exposure to strong odors can affect the aromatic compounds in cinnamon, Enzymatic activity can degrade active compounds if products are not properly processed, Microbial contamination can occur if stored improperly, particularly in high-humidity environments

Synthesis Methods

Natural Sources

Quality Considerations

Cinnamon has one of the richest and most ancient histories among medicinal plants, with documented use spanning over 5,000 years across multiple civilizations. Ancient Egyptians used cinnamon in their embalming process as early as 2000 BCE, considering it more valuable than gold due to its preservative properties and pleasant aroma. Egyptian medical papyri mention cinnamon for various ailments, including digestive disorders and menstrual problems. In traditional Chinese medicine (TCM), cinnamon (particularly Cinnamomum cassia, known as ‘Rou Gui’) has been used since at least 2700 BCE.

It was classified as a ‘warming’ herb that could dispel cold, improve circulation, and treat conditions associated with ‘yang deficiency,’ including digestive weakness and certain types of pain. TCM practitioners specifically recognized cinnamon’s ability to regulate blood sugar levels, using it for symptoms that would now be associated with diabetes. Ayurvedic medicine in India incorporated cinnamon (twak or dalchini) for similar purposes, considering it effective for digestive disorders, respiratory conditions, and as a general tonic for improving vitality. It was often combined with other herbs in formulations designed to balance the doshas, particularly for vata and kapha imbalances.

In ancient Greece and Rome, cinnamon was highly prized both as a culinary spice and medicinal herb. Hippocrates, the father of Western medicine, recommended cinnamon for digestive issues and as a warming remedy. Dioscorides, in his De Materia Medica (circa 50 CE), described cinnamon’s use for kidney ailments, breathing problems, and to improve digestion. During the Medieval period in Europe, cinnamon was one of the most sought-after spices, used to treat coughs, sore throats, and arthritis.

It was also valued for its preservative properties in food during times without refrigeration. The spice was so valuable that it was often used as currency or royal gifts. By the 18th century, cinnamon was commonly included in pharmacopeias throughout Europe for its carminative (gas-relieving), antiseptic, and stimulant properties. Traditional folk medicine in the Americas adopted cinnamon after its introduction by European colonizers, incorporating it into remedies for colds, digestive complaints, and menstrual disorders.

In many cultures, cinnamon was also valued for its reported aphrodisiac properties and was included in love potions and fertility treatments. The modern scientific interest in cinnamon’s effects on blood glucose began in the late 20th century, with the first significant clinical study on its effects in diabetes published in 2003, though traditional healers had recognized this property for millennia. Today, cinnamon continues to be one of the most widely used culinary spices globally and has experienced a resurgence of interest as a medicinal herb, particularly for metabolic conditions like type 2 diabetes, where modern research is beginning to validate many of its traditional uses.

Deyno S, Eneyew K, Seyfe S, et al. Efficacy and safety of cinnamon in type 2 diabetes mellitus and pre-diabetes patients: A meta-analysis and meta-regression. Diabetes Res Clin Pract. 2019;156:107815., Allen RW, Schwartzman E, Baker WL, Coleman CI, Phung OJ. Cinnamon use in type 2 diabetes: an updated systematic review and meta-analysis. Ann Fam Med. 2013;11(5):452-459., Jamali N, Kazemi A, Saffari-Chaleshtori J, et al. The effect of cinnamon supplementation on lipid profiles in patients with type 2 diabetes: A systematic review and meta-analysis of clinical trials. Complement Ther Med. 2020;55:102571., Vallianou N, Tsang C, Taghizadeh M, Davoodvandi A, Jafarnejad S. Effect of cinnamon (Cinnamomum Zeylanicum) supplementation on serum C-reactive protein concentrations: A meta-analysis and systematic review. Complement Ther Med. 2019;42:271-278.

Cinnamon supplementation for glycemic control in gestational diabetes, Effects of cinnamon on cognitive function in patients with mild cognitive impairment, Cinnamon extract for management of polycystic ovary syndrome, Combination of cinnamon with standard therapy for non-alcoholic fatty liver disease