Cinnamon's Effect on Cholesterol

Phytochemicals are plant-based compounds found in fruit, vegetables, grains and especially herbs and spices. Phytochemicals have many of the same properties (and beneficial effects on human health) as antioxidants. The active ingredient in cinnamon, methylhydroxychalcone polymer (MHCP), has been shown to be extremely effective in maintaining healthy blood sugar levels as well as lower cholesterol.

Research

• American Diabetes Association reported the results of a study conducted in 2003 concluding that taking 1 to 6 grams of cinnamon per day reduces LDL cholesterol by 7 to 27 percent and total cholesterol by 12 to 26 percent.

Effectiveness

• A study by the USDA found that the beneficial effects of cinnamon on cholesterol lasted 20 days after the subjects had stopped it.

Dosage

• The same study showed that there was no increased benefit at the 6 gram dose than at the 1 gram dose.

Types

• There are 2 types of cinnamon: Ceylon and Cassia. Ceylon has low levels of coumarin (which acts as an anticoagulant) and is considered safe. Cassia has high levels of coumarin; consuming large amounts could be harmful to the kidneys and liver.

Warning

• Cinnamon should not be taken as a substitute for prescription medication.