Liver can be Damaged by Cinnamon

Recent researches show that cinnamon is harmful for liver. In olden days cinnamon was not just a spice it was even used as currency and is known to have unmatched aphrodisiacal prowess.

A compound called coumarin present in cinnamon is toxic to the liver even in small amounts, shows study.

Cinnamon is a spice with a pungent aroma and is obtained from the inner bark of trees of the genus Cinnamomum used extensively for flavoring both savory and sweet cuisine.

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Cinnamon and cinnamon flavored food items, supplements and beverages contain some natural ingredient that can be deleterious for liver in susceptible people.

Prof Ikhlas Khan and team conducted a research to highlight the adverse effects caused by coumarin, a naturally occurring substance in cinnamon. Their study was published in ACS Journal of Agricultural and Food Chemistry.

The experts said that Ceylon cinnamon, the original and authentic cinnamon is quite expensive. In the United States most of the breads, sticky buns, etc. are made from dried cassia bark or cassia cinnamon.

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For the first time researchers have identified what effect multiple, rather than just single, foods with anti-inflammatory effects have on healthy individuals.

Coumarin a natural ingredient found in cinnamon is very harmful for liver. This substance is present in high amount in cassia cinnamon while Ceylon variety contains small amount of the harmful ingredient.

The researchers said, "As found in this study, coumarin was present, sometimes in substantial amounts, in cinnamon-based food supplements and cinnamon-flavored foods."

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Teens across US are trying the Cinnamon Challenge- wherein one is required to take a tablespoon of cinnamon and swallow it within 1-minute without using water or any other liquid.

Avoid eating too much of cinnamon in order to protect your liver from any unexpected damage.

Source-Medindia