NEW DELHI (Taiwan News) -- Cinnamon, an aromatic spice made from the peeled, dried, and rolled bark of a South East Asian tree, can reduce abdominal fat, increase good cholesterol levels, that could cut heart attack risk by 10%, a recent study by Indian researchers has showed.
The results of the study, conducted by the National Diabetes, Obesity & Cholesterol Foundation (N-DOC), Institute of Home Economics (University of Delhi) and Fortis CDOC Hospital for Diabetes and Applied Sciences investigated the effect of this commonly used spice among Indians, were published in the June issue of US medical journal, Lipids in Health and Disease.
"Purported 'beneficial properties' of traditional Indian herbs and spices need to be proven on the anvil of hard scientific methods. Looking at the results of our robust scientific study, now I can say with confidence that cinnamon should be included in meals by all Indians, and particularly those who have multiple metabolic risk factors or diabetes," told Dr Anoop Misra, director N-DOC and chairman CDOC.
Cinnamon was tested in 58 people with metabolic syndrome – abdominal obesity, high triglycerides, low HDL (good cholesterol), high blood sugar and high blood pressure and compared them 58 people on placebo over a period of 16 weeks. Those given cinnamon showed improved health parameters by the end of the study.