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Product Description
Cinnamon contains hydroxy chalcone which seems to improve insulin sensitivity. Cinnamon also contains chemicals that may activate blood proteins that increase blood sugar uptake. Cinnamon also contains cinnamaldehyde which might help against bacteria and fungi.
It also seems to stop the growth of some types of solid tumor cells.
It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamaldehyde (about 90% of the essential oil from the bark) and, by reaction with oxygen as it ages, it darkens in colour and forms resinous compounds
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