Cinnamon Use To Reduce Oxidative Stress of Metabolic Syndrome

Cinnamon Comments Off on Cinnamon Use To Reduce Oxidative Stress of Metabolic Syndrome

(Natural News) A new study by American researchers found that daily supplementation with an extract of cinnamon may boost antioxidants in the body, which may alleviate oxidative stress associated with metabolic syndrome.

Metabolic syndrome affects about 32 percent of American adults, and is characterized by obesity – especially around the midsection – hypertension and reduces both glucose metabolism and insulin. The syndrome is associated with an increased risk in the development of type 2 diabetes and cardiovascular disease.

The study’s principal investigator, Dr. Anne-Marie Roussel of the Joseph Fourier University in France has recruited 24 participants with impaired fasting blood glucose for a double-blind, placebo-controlled study. Patients were divided into two groups randomly divided: one received a daily dose of 500 mg of extract of cinnamon (Cinnulin PF Neutraceuticals of Integrity), and the second received a placebo for 12 weeks.

At the conclusion of the study, researchers found that the extract of cinnamon in the group, the levels of plasma and plasma antioxidant SH levels were significantly increased, compared with the placebo group. Plasma levels of a reactive compounds associated with oxidative stress – malondialdehyde (MDA) – were also lower in the group of cinnamon, remains unchanged in the placebo group.

“This study tells us that the active components found in cinnamon extract may be helpful in reducing the risk of these diseases by ensuring the protection of cells against oxidation damage,” said Dr. Richard Anderson, of the U.S. Department of Agriculture, who collaborated in the study. “People with impaired insulin function are more at risk of developing life-threatening chronic diseases, including diabetes and heart disease, the leading cause of death in the United States”

Previous animal studies have linked daily consumption of the extract of cinnamon reduces blood pressure and hypertension, as well as lower levels of blood glucose, triglycerides, total cholesterol and LDL cholesterol.

Consumer advocate Mike Adams, author of “How to Halt Diabetes in 25 days,” said cinnamon is widely used as a regulator of blood sugar in diabetics.

“Now, with this latest survey, we learn that cinnamon also protects the body from oxidative damage,” said Adams. “So it is the perfect herbal medicines for diabetics.”

There are many taking advantage of cinnamon, especially for health. Many of them (cinnamon) from the Indonesian, especially in Kerinchi, Jambi.
Sticking cinnamon in particular the use of hotels, mix coffee with sugar, aroma therapy scent of cinnamon.

The company sells all kinds of cinnamon, please see our product .

Processing of Cinnamon

Cinnamon Comments Off on Processing of Cinnamon

Agricultural and botanical aspects

Cinnamon is stumps of trees, we have shot down the tree and manufacturing. In Indonesia, there are a lot of Cinnamon, one of the largest field in Kerinchi, Jambi, Indonesia. Many cinnamon Indonesia from there.
Cinnamon is a tree that is still kept as bush to a height of 2 – 3m. Soil conditions are very important, because wet soil will produce a bitter bark of cinnamon.

The plant is harvested during the rainy season because the rains facilitate peeling of the bark. Harvesting involves the removal of the trees. This takes place early in the morning.

* The tender stems (with a diameter of less than 1.2 cm) are removed and used for mulching.
* The rods with a diameter of more than 5 cm is not used to prepare cinnamon bark.
* The leaves are removed and can be used for the distillation of petroleum.
* The external soft bark is removed by a fine rasp rounded knife.
* The stem is stripped rubbed with a brass rod to loosen the inner bark.
* The reductions were made around the stem at 30 cm intervals using a small sharp knife. The knife must be made of stainless steel or brass to prevent stains.
* The longitudinal cuts were made on each side of the stem and carefully peel lessened by using sharp knife and rubbing the stem.
* The curled pieces of bark peeled (spicy) are placed into one another to 1m long pungent components. “Best quills are placed on the outside and small pieces of broken and in the centre.


The compound “sharps” are placed on the string of dried coconut and racks, in the shade to prevent warping.


Grinding may add value, but must be done with caution because there are difficulties. A package intact product can be easily evaluated for a reason that the quality of the product is more difficult. There is significant resistance to market spices due to the fear of forgery, or use of the low quality of cinnamon. This can be overcome only by producing a consistently high quality products and win the confidence of customers.

Packaging materials

Packaging cinnamon, especially if ground requires polypropylene. Polyethylene can not be used as components of the flavor diffuse through it.
Simple sealing

The bags can be sealed by simple folding polypropylene on a hacksaw blade and drawing slowly on the flame of a candle. However, it is extremely uncomfortable hacksaw blade that heats up and burns the hands of the operator. It is, however, a very common technique.
Sealing machines

A sealing machinery this will speed up and clarify produce a good finish (this is very important).

The cheapest machines have no mechanism to synchronize to show when the bag is sealed and they tend to overheat.

Sealing machines with timers are desirable. The machines come in many formats. For most work, an 8-inch (20 cm) sealant is sufficient. Accrocheur labels should be sealed over the camera in a separate compartment and punctured so that the package can be hung up in the shop.
Big Export

To export large sharps are packaged in compact cylindrical bales 50 kg and wrapped in burlap.

The quality of the product depends on the thickness of the crust, appearance, and the aroma and flavor.

Best Recipes: Apple Cinnamon Cheesecake

Cinnamon Comments Off on Best Recipes: Apple Cinnamon Cheesecake

by: Donna Monday

Enjoy the old-fashioned goodness of apple, cinnamon, and graham crackers with the creamy vanilla flavor of cheesecake. Destined to become a family favorite.


1 cup graham cracker crumbs
3 tablespoons sugar
teaspoon cinnamon
cup margarine, melted


2 8-oz. pkgs. cream cheese, softened
cup sugar
2 eggs
teaspoon vanilla


4 cups thin peeled apple slices
1/3 cup sugar
teaspoon cinnamon
cup chopped pecans


Preheat oven to 350 degrees.

Combine crumbs, sugar, cinnamon and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; pour over crust.

Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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