Cinnamon bark extract contains powerful antioxidant substances that fight free radical damage, suggests a recent study. (Peng X, Cheng KW, Ma J et al. J Agric Food Chem. 2008 Mar 26;56(6):1907-11.)
Japanese researchers studied the inhibitory effect of cinnamon bark on the formation of advanced glycation endproducts (AGEs)—a class of toxins that are absorbed into the body through the consumption of grilled, fried, or broiled animal products, such as meats and cheeses, as well as sterilized and pasteurized foods and have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer’s disease. What they found is several phenolic compounds, such as catechin, epicatechin, and procyanidin, in aqueous cinnamon extract that had significant inhibitory effects on the formation of AGEs.
This is the first report that proanthocyanidins can effectively inhibit the formation of AGEs, as they behave in a similar fashion as aminoguanidine (AG)—the first AGE inhibitor explored in clinical trials.
The Anti-Aging Bottom Line: The antioxidants in aqueous cinnamon extract show great potential to alleviate diabetic complications, especially those that arise from AGEs exposure.
QUICK TIP: According to Jean Carper, cinnamon is sensational! Learn More
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