Which Type of Cinnamon Is Healthiest?
Abstract Summary
Objective
To identify the cinnamon variety with the most favorable health profile based on coumarin content, antioxidant capacity, and human safety data.
Context
Cinnamon is available in multiple species, with Ceylon (Cinnamomum verum) and Cassia (C. cassia, C. burmannii, C. loureiroi) being the most common. While Cassia varieties offer strong flavor and high cinnamaldehyde levels, they also contain substantially more coumarin.
Methods Used
Approach
Comparative analysis of phytochemical profiles, coumarin concentration ranges, and human tolerability thresholds across major cinnamon species.
Data Collection
Data sources included food chemistry databases, antioxidant assays (ORAC), coumarin quantification studies, and toxicological safety evaluations.
Researchers’ Summary of Findings
Impact on Health
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Ceylon cinnamon contains 0.004–0.02% coumarin, far below Cassia varieties, making it safer for frequent use.
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Cassia, Saigon, and Korintje cinnamon contain 0.4–1.2% coumarin, increasing the risk of chronic liver stress when consumed regularly.
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Both types offer antioxidants and blood-sugar–modulating benefits, but Ceylon's safety profile makes it a better long-term choice.
Health Implications
For daily or therapeutic use, Ceylon cinnamon is considered the healthiest. Cassia cinnamon remains suitable for occasional culinary use but may exceed safe coumarin limits at higher doses.
Sustainability
Ceylon cinnamon is typically grown through traditional hand-peeled harvesting practices that support agricultural livelihoods and biodiversity, while mass-produced Cassia often relies on monocultural farming.
DOI
