Cinnamon Extract
    Cinnamon Extract description
What is the Cinnamon Extract?
A water-soluble, cinnamon extract has been shown to reduce fasting blood sugar levels in patients with type 2 diabetes, according  to a new study from the University of Hannover in Hannover, Germany published in a recent issue of the European Journal of Clinical  Investigation. This was the first study evaluating the effect of a water-soluble cinnamon extract on glycemic control and the lipid profile of Western patients with type 2 diabetes. The results further add to a growing body of clinical evidence demonstrating  supplementation with a water-soluble cinnamon extract may play an important role in managing blood sugar levels and improving insulin function
Cinnamon is among the world's most frequently consumed spices and is relatively inexpensive. Anderson and colleagues found  that its most active compound—methylhydroxy chalcone polymer (MHCP)—increased glucose metabolism roughly 20-fold in a test tube assay of fat cells.
Active Ingredient: Cinnamon
    Specification:
    Cinnamon Bark Extract
Flavones 8%--20% , Polyphenols10%--30%..
Cinnamon Bark Extract
Appearance     Fine powder
Color    Brown  Yellow to Light Brown
Odor     Characteristic
Taste     Characteristic
Sieve Analysis     100% pass 80 mesh
Solubility    Soluble in Water
Ash    5% Max
Loss on Drying      5% Max
Part  of  Plant Used    Bark
Solvent Used    Water &Ethanol
Heavy metals     NMT 10ppm
Arsenic (As)    NMT 2ppm
Mercury(Hg)    NMT 2ppm
Lead (Pb)    NMT 5ppm
Pesticides Residues    Negative
Total Plate Count      1000cfu/g Max
Yeast & Mold     30cfu/g Max
E.Coli     Negative
Salmonella     Negative

Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small belonging to the family , native to , or the spice
obtained from the tree's bark. It is often confused with and the similar spices derived from them, such as and ,
which are often called cinnamon too. Cinnamon lowers the rate of cellular respiration in yeast.
Cinnamon bark is widely used as a . It is principally employed in cookery as a condiment and flavoring material.
It is used in the preparation of , especially in , which is the main importer of true cinnamon. It is also used in
the preparation of some kinds of , such as , and as well as spicy , , , and . True cinnamon, rather than , is more
suitable for use in sweet dishes. In the , it is often used in savory dishes of chicken and lamb. In the United
States, cinnamon and sugar are often used to flavor , bread-based dishes, and , especially ; a mixture is even
sold separately for such purposes. Cinnamon can also be used in . Cinnamon bark is one of the few spices that
can be consumed directly. Cinnamon powder has long been an important spice in , used in a variety of thick
soups, drinks, and sweets. It is often mixed with or other spices to make a cinnamon-based curry powder for
stews or just sprinkled on sweet treats (most notably Sholezard Per. ).

Its flavor is due to an aromatic that makes up 0.5% to 1% of its composition. This oil is prepared by roughly
pounding the bark, it in seawater, and then quickly the whole. It is of a golden-yellow color, with the characteristic
odor of cinnamon and a very hot aromatic taste. The pungent and come from cinnamic or (about 60 % of the bark oil)
and, by the absorption of as it ages, it darkens in color and develops resinous compounds. Other chemical
components of the essential oil include , (found mostly in the leaves), , beta-, , and [].

In medicine it acts like other volatile oils and once had a reputation as a cure for . It has also been used to treat and
other problems of the digestive system. Cinnamon is high in activity. The essential oil of cinnamon also has
properties, which can aid in the preservation of certain foods.

Cinnamon has been reported to have remarkable pharmacological effects in the treatment of and . However,
the plant material used in the study was mostly from and only few of them are truly from Cinnamomum
zeylanicum (see for more information about its health benefits). Recent advancement in phytochemistry
has shown that it is a isolated from C. zeylanicum which is of therapeutic effect on , with the exception
of the postmenopausal patients studied on C. . Cinnamon has traditionally been used to treat toothache
and fight bad breath and its regular use is believed to stave off and aid digestion.

Cinnamon has been proposed for use as an , although it remains untested. Cinnamon leaf oil has been found
to be very effective in killing mosquito larvae. The compounds , , , and , that are contained in cinnamon leaf
oil, were found to have the highest effectiveness against mosquito larvae.

It is reported that regularly drinking of Cinnamomum zeylanicum tea made from the bark could be beneficial
to related illness in humans, as the plant part contains significant antioxidant potential.
Cinnamon may also be an aphrodisiac.
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