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Cinnamon
Description
Fragrant rich cinnamon spice is one of the highly prized spices, has been in use since biblical times for its medicinal and culinary properties. This delightfully exotic, sweet flavored spice stick comes from the outer brown bark of cinnamomum tree, which when dried, rolls into a tubular form known as "quill."
ORAC
Cinnamon has highest anti-oxidant strength of all the food sources in nature. The measured value for this exotic spice is 267536 trolox equivalents (TE)/100g
Source: USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010
Shelf Life and Storage
Best if used within 18 months. Store tightly sealed in a dry location away from sunlight.
Other Facts
Cinnamon contains healthy compounds that have been shown to relieve pain, improve circulation, fight inflammation and thin the blood. Research suggests it may also help to lower blood sugar levels, helping to manage Type 2 diabetes
Health benefits of cinnamon
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The active principles in the cinnamon spice are known to have anti-oxidant, anti-diabetic, anti-septic, local anesthetic, anti-inflammatory, rubefacient (warming and soothing), carminative and anti-flatulent properties.
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The spice contains many health benefiting essential oils such as eugenol, a phenylpropanoids class of chemical compound, which gives pleasant, sweet aromatic fragrances. Eugenol has got local anesthetic and antiseptic properties, hence; useful in dental and gum treatment procedures.
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Other important essential oils in cinnamon include ethyl cinnamate, linalool, cinnamaldehyde, beta-caryophyllene, and methyl chavicol.
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Cinnamaldehyde in cinnamon-sticks has been found to have anti-clotting action, prevents clogging of platelets in the blood vessels and thus helps prevent stroke and coronary artery disease.
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The active principles in this spice may increase the motility of the intestinal tract as well as help increase the digestion power by increasing gastro-intestinal secretions.
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This spicy bark is an excellent source of minerals like potassium, calcium, manganese, iron, zinc and magnesium. Iron is required for cellular metabolism as a co-factor and in RBC's production. Potassium in an important component of cell and body fluids that helps control heart rate and blood pressure. Manganese and copper used by the body as co-factors for the antioxidant enzyme superoxide dismutase.
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It also contains very good amounts of vitamin A, niacin, pantothenic acid, and pyridoxine.
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The spice is also very good source of flavonoid phenolic anti-oxidants such as carotenes, zeaxanthin, lutein and cryptoxanthins.
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