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