HEALTH BENIFITS OF CINNAMON (U-SING-SA)

Cinnamon (Cinnamomum velum or C. cassia)), has long been considered a “wonder food” in various cultures and science. It is a thin inner bark of the cinnamon tree. The bark contains about 1% essential oil. The active principles are eugenol, cineole and cinnamaldehyde. It is used in stick form in fruit preserves. It is used in ground form in cakes, cookies and puddings, sauces and pickles. It is used in pulav, biryani, korma and most of the non-vegetarian dishes.

This tiny little bark can protect us from the host of illnesses right from cancer to cold and cough. It has antifungal, antibacterial, anti-inflammatory and antiparasitic properties. When added to food, it prevents bacterial growth and food spoilage, making it natural food preservative.

  Cinnamon boosts the activity of the brain and hence acts as a good brain tonic. It helps in removing nervous tension and memory lost. It is an excellent source of manganese, dietary fibre, iron and calcium.

It has been found useful for women’s health as it helps in providing relief from menstrual cramping and other feminine discomforts. It also helps in removing blood impurities; therefore it is often recommended for pimples.