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.
AdvertisementCinnamon 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.
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