Cinnamon lowers blood pressure, so says the Journal of the American College of Nutrition.
There are a number of types of cinnamon. The botanical names differ and one of them translates to “true cinnamon,” but this does not mean that other types are “fake” cinnamon. Alll cinnamons are effective and helpful. The active ingredients in cinnamon are cinnamaldehyde, flavonoids, and coumarin. Cinnamaldehyde is the substance that gives cinnamon its flavor and wonderful smell, flavonoids are good antioxidants, and coumarin is an anticoagulant.
Cinnamon also seems to have anti-inflammatory, antiviral, and antibacterial properties, and has been shown to help regulate blood sugar.
As with most whole natural foods, it’s not clear exactly how these ingredients combine to be effective, so it’s generally best and safest to take cinnamon whole and used in foods.
According to LiveStrong, just half a teaspoon a day will help reduce blood pressure.
While all cinnamons are helpful, be aware that the least expensive cinnamon, cassia, does contain more coumarin, the anticoagulant, than other types, so it should be used in normal food in appropriate amounts. Too much, in the form of supplements, could cause problems for people who also have liver or blood issues, so consult your medical professionals before adding cinnamon to your diet.