Cassia

There are several types of the well-known spice, but the two most common are acassiaa and aceylon.a whatas the difference? actually, quite a bit. In fact, the two arenat even from the same plant.

Health benefits are similar for both, but there are some important differences. Either way, however, cinnamon is good for you, and a great ingredient to use more often in your daily diet. Although related, cinnamon and cassia are not obtained the same plant. They should be treated as separate foods, both from a nutritional and a health standpoint.

Scientifically speaking, there is only one true cinnamon, which is most commonly called "ceylon cinnamon" and comes from the plant cinnamomum zeylanicum.

An alternative scientific name for ceylon cinnamon is cinnamomum verum, which simply translates as "true cinnamon"; the term "cassia" never refers to ceylon cinnamon but rather to other species of cinnamon, including cinnamomum cassia (alternatively called cinnamomum aromaticaum) and cinnamomum burmannii.

While most simply referred to as "cassia" you'll often find cinnamomum aromaticaum being referred to as "chinese cinnamon" or "saigon cinnamon" and you'll find cinnamomum burmannii being called "java cinnamon" or "padang cassia"; ceylon cinnamon is typically more expensive than any of the cassia versions, and it is also the cinnamon more closely associated with potential health benefits involving blood sugar regulation.

However, since both forms belong not only to the same family of plants (lauraceae, the laurel family) but also to the same genus (cinnamomum).

They share many characteristics, and in some studies on rats and mice, the cassia cinnamons have shown blood sugar regulating ability as well; most cinnamon sold in the united states is the cassia variety, which is often labeled as asaigon cinnamon" its scientific name is cinnamomom cassia, also known as cinnamomom aromaticaum.

Ceylon cinnamon, which is native to sri lanka, is more difficult to find and more expensive.

Its scientific name is cinnamomum zeylanicum, and it is also known as cinnamomum verum -- "verum" means "true" you may have to go to a specialty gourmet store or upscale food market to find it.

Cinnamon is such a powerful antioxidant that itas been shown to prevent oxidation better than almost any other spice (except mint) as well as many common chemical antioxidants.

The scent of cinnamon boosts brain function, helps control blood sugar, itas a powerful anti-microbial, itas an anti-inflammatory food.

Though cassia and ceylon cinnamon seem very similar, they have some very distinct differences that could impact your health.

According to a 2009 study, extracts of ceylon cinnamon inhibited the formation of the proteins and filaments that are the hallmark of alzheimeras disease.

Researchers isolated a certain flavonoid (proanthocyanidin) from the cinnamon and determined it had the majority if the inhibitory properties.

One animal study found that a particular component in cinnamon impaired the proliferation of cancer cells and slowed tumor growth.

A second study published in 2010 also found that cinnamon extracts were directly linked with anti-tumor effects.

A study from south korea found that compounds from cassia cinnamon had promise as an anti-inflammatory agent, with potential in treating dyspepsia, gastritis, and inflammatory diseases.

Recent studies have found that cinnamon may help control blood sugar levels.

In 2003, for example, diabetes care found that people with type 2 diabetes who took 1, 3, or 6 grams of cinnamon reduced their fasting blood glucose levels by 18a29 percent, and also reduced triglycerides by 23a30 percent.

It also reduced ldl cholesterol by 7a27 percent, and total cholesterol by 12a26 percent.

Several studies have indicated that cinnamon has the ability to fight off bacteria.

One published in 2007, for example, found that even low concentrations boosted the activity of antibiotic aclindamycin" study authors wrote that the results suggested that cinnamon could be used in combination therapy against certain stubborn strains of bacterial infections.