{"id":5422,"date":"2025-12-05T23:44:32","date_gmt":"2025-12-05T23:44:32","guid":{"rendered":"http:\/\/edenshealth.de\/?page_id=5422"},"modified":"2026-09-17T20:07:46","modified_gmt":"2026-09-17T20:07:46","slug":"zimt-cinnamomum-verum-2","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/zimt-cinnamomum-verum-2\/","title":{"rendered":"Cinnamon (Cinnamomum verum)"},"content":{"rendered":"<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/zimt-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Cinnamon (Cinnamomum verum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Laurel family<small>Cinnamomum verum - the true cinnamon from Sri Lanka<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The inner cortex<small>rolled into sticks or ground<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet and delicate<small>Ceylon is delicate and floral, Cassia is strong, sharp and dominant<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Sri Lanka<small>Cassia cinnamon comes from China, Vietnam and Indonesia<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Recognized for<\/div>\n<div class=\"v\">Digestive problems<small>Commission E and EMA - for loss of appetite and bloating<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Important<\/div>\n<div class=\"v\">Coumarin<small>Cassia cinnamon contains a lot of it, Ceylon cinnamon practically none.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>There are two completely different types of cinnamon, and the difference is relevant to health: Cassia cinnamon contains plenty of coumarin, which can put a strain on the liver in larger quantities, while Ceylon cinnamon contains practically none. Those who eat cinnamon regularly choose Ceylon. A distinguishing feature is the stick: many thin layers instead of one thick roll.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>Two barks, one name<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%271800%27%20viewBox%3D%270%200%201200%201800%27%3E%3Crect%20width%3D%271200%27%20height%3D%271800%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-zimt.jpg\" alt=\"Zimtstangen in Schale\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">In supermarkets, the packaging usually only says &quot;cinnamon&quot; - but the type determines whether you can use it daily or not.<\/p>\n<p class=\"ea-drop\">Cinnamon is the dried inner bark of various trees from the genus <em>Cinnamomum<\/em>. The <strong>Ceylon cinnamon<\/strong> (<em>Cinnamomum verum<\/em>) originates from Sri Lanka and South India; its bark is peeled in thin layers that curl up together as they dry \u2013 a Ceylon bark looks in cross-section like a cigar made of many layers and can be crumbled with the fingers. The <strong>Cassia cinnamon<\/strong> (<em>Cinnamomum cassia<\/em> or <em>C. aromaticum<\/em>It comes from China, Vietnam, and Indonesia; here, the thicker bark is used in one piece, while the stick consists of a single, hard, reddish-brown cylinder. This difference is immediately visible on the stick\u2014but not on the powder.<\/p>\n<p>For millennia, cinnamon was one of the most valuable commodities in the world. The Egyptians used it for embalming, it is an ingredient in holy anointing oil in the Old Testament, and Arab traders kept its origin secret with fabricated stories \u2013 Herodotus recounts tales of giant birds gathering cinnamon sticks for their nests. It was only the Portuguese conquest of Ceylon in the 16th century that revealed the source; after that, the Portuguese, Dutch, and British fought for a monopoly for centuries.<\/p>\n<p>For the kitchen, this means in practical terms today: The vast majority of cinnamon in German stores \u2013 especially as powder and in ready-made products \u2013 is <strong>Cassia<\/strong>, Because it&#039;s cheaper and has a more dominant flavor. Ceylon cinnamon is more expensive, more delicate, more floral, and is often explicitly labeled as such. If you can&#039;t find it: look at the stick. Many thin layers mean Ceylon, a thick roll means Cassia.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What cinnamon does for you<\/h2>\n<p class=\"ea-drop\">The recognized use is more modest than its reputation suggests: Commission E has approved cinnamon bark for <strong>Loss of appetite and dyspeptic symptoms<\/strong> It has received positive reviews \u2013 for example, for bloating, mild cramps, and flatulence \u2013 and the European Medicines Agency lists it as a traditional use in the same direction. The essential oil containing cinnamaldehyde and the tannins are responsible for its digestive and mildly antispasmodic effects. This is a solid effect, but it is, after all, the effect of a digestive spice.<\/p>\n<p>The main issue is something else: <strong>Blood sugar.<\/strong> Since the 2000s, studies have shown that cinnamon extracts can lower fasting blood sugar levels in people with type 2 diabetes. Meta-analyses have found small effects on average, but also significant differences between studies, with varying preparations, dosages, and little information on long-term HbA1c levels. Therefore, professional societies recommend cinnamon. <strong>not<\/strong> as a treatment. To be honest, the situation is this: there might be a small effect, but no one should reduce or stop taking medication because of it, and anyone with diabetes should discuss cinnamon supplements with their doctor.<\/p>\n<p>And that brings us to the point that determines the entire page: <strong>Coumarin.<\/strong> Cassia cinnamon contains significant amounts of coumarin, while Ceylon cinnamon contains practically none. Coumarin can put a strain on the liver in sensitive individuals and with regular, higher intake \u2013 reversibly, but a real possibility. The German Federal Institute for Risk Assessment (BfR) has established a tolerable daily intake of 0.1 milligrams per kilogram of body weight; with cassia cinnamon, an adult can reach this with just a few grams of powder, a child with considerably less. This is no reason to panic at Christmas, but a very good reason to be mindful of your daily consumption \u2013 in porridge, coffee, smoothies, etc. <strong>Ceylon cinnamon<\/strong> to buy.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>2 types<\/b><span>Ceylon and Cassia - a health-relevant difference<\/span><\/div>\n<div class=\"ea-zahl\"><b>Coumarin<\/b><span>Abundant in Cassia, practically undetectable in Ceylon<\/span><\/div>\n<div class=\"ea-zahl\"><b>0.1 mg\/kg<\/b><span>the BfR&#039;s tolerable daily guideline value for coumarin<\/span><\/div>\n<div class=\"ea-zahl\"><b>Many layers<\/b><span>The Ceylon pole can be recognized by its cigar-like cross-section.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>That&#039;s what&#039;s in the bark.<\/h2>\n<p>The main flavoring agent is <strong>Cinnamaldehyde<\/strong>, Ceylon cinnamon contains 60 to 80 percent of the essential oil, which is responsible for its characteristic warm, sweet scent. It has antibacterial, antifungal, and mildly antispasmodic properties. Ceylon cinnamon also contains 100 other components. <strong>Eugenol<\/strong> - the same substance as the clove -, which gives it the fine, slightly clove-like depth; in cassia it is largely absent, but the cinnamaldehyde content is higher there, which explains the stronger, sharper impression.<\/p>\n<p>The crucial difference lies in the <strong>Coumarin<\/strong>. Cassia cinnamon contains between 2 and 4 grams per kilogram, depending on its origin, sometimes considerably more; Ceylon cinnamon typically contains less than 0.02 grams per kilogram \u2013 that is, a factor of one hundred to two hundred lower. Coumarin is the same substance that gives freshly cut hay and woodruff their fragrance. It is not a blood thinner, even though this is often claimed \u2013 that is a confusion with the synthetic coumarin derivatives in medications. However, in higher doses, it puts a strain on the liver, and this is the basis for the guideline value.<\/p>\n<p>Join in <strong>tannins<\/strong> (Proanthocyanidins), mucilage, and cinnamic acid. Two practical points for the kitchen: Cinnamon powder loses its essential oil quickly\u2014after six months in an open jar, most of it is gone; sticks last for years. And those who buy cinnamon powder can hardly distinguish between Ceylon and Cassia cinnamon visually, so they have to rely on the label. With sticks, you can see the difference immediately.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes cinnamon stronger<\/h2>\n<p>A spice that needs warmth, fat and time - and where the choice of variety is more important than anything else.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Art<\/span><\/p>\n<div class=\"mit\">with <i>Ceylon for everyday life<\/i><\/div>\n<p>Anyone who uses cinnamon daily should choose Ceylon cinnamon - because of the coumarin, it&#039;s the only sensible choice.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">in <i>Milk, butter &amp; oil<\/i><\/div>\n<p>Cinnamaldehyde is fat-soluble; it develops much better in rice pudding or butter dough than in water.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>Vanilla &amp; Cardamom<\/i><\/div>\n<p>The three sweet spices enhance each other, making less sugar sufficient.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Hearty<\/span><\/p>\n<div class=\"mit\">with <i>Lamb &amp; Tomato<\/i><\/div>\n<p>From Morocco to Greece: A stalk in the stew pot adds depth without tasting sweet.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Quite<\/span><\/p>\n<div class=\"mit\">as <i>Stick instead of powder<\/i><\/div>\n<p>Sticks last for years, powder loses its oil in months - and you can tell the species by the stick.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Chai<\/span><\/p>\n<div class=\"mit\">with <i>Ginger, clove &amp; pepper<\/i><\/div>\n<p>The Indian spiced tea: cinnamon provides the sweet base, the others the spiciness.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Art<\/span><\/p>\n<div class=\"mit\">not <i>daily Cassia<\/i><\/div>\n<p>The coumarin content makes cassia a spice for special occasions, not for daily use in porridge.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Children<\/span><\/p>\n<div class=\"mit\">not <i>Cassia in larger quantities<\/i><\/div>\n<p>Because of their lower body weight, children reach the target value much faster.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">diabetes<\/span><\/p>\n<div class=\"mit\">not as <i>Substitutes for medications<\/i><\/div>\n<p>The effects on blood sugar are small and inconsistent - no reason to change therapy.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stock<\/span><\/p>\n<div class=\"mit\">not <i>Powder for years<\/i><\/div>\n<p>After half a year in an open jar, most of the aroma has dissipated.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">not <i>too much in the dish<\/i><\/div>\n<p>Cinnamon quickly overpowers everything else; especially cassia overpowers delicate aromas.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">oil<\/span><\/p>\n<div class=\"mit\">not that <i>essential cinnamon oil on the skin<\/i><\/div>\n<p>Cinnamon oil is highly irritating to the skin and should not be applied undiluted to or in the body.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Rice pudding and semolina pudding<\/span><span class=\"w\">The German classic - Ceylon is particularly worthwhile here because it can be enjoyed daily.<\/span><\/li>\n<li><span class=\"g\">cinnamon rolls<\/span><span class=\"w\">Yeast dough, butter, sugar, cinnamon - and consciously keeping an eye on the quantity.<\/span><\/li>\n<li><span class=\"g\">Apple compote and baked apple<\/span><span class=\"w\">Let a stick steep instead of stirring in powder.<\/span><\/li>\n<li><span class=\"g\">Chai<\/span><span class=\"w\">Cinnamon, ginger, cardamom, clove, pepper boiled in milk and black tea.<\/span><\/li>\n<li><span class=\"g\">Lamb tagine<\/span><span class=\"w\">Moroccan style with cinnamon, ginger, saffron and dried fruit.<\/span><\/li>\n<li><span class=\"g\">Pastitsio and Moussaka<\/span><span class=\"w\">Greek meat sauce contains cinnamon - that&#039;s its secret.<\/span><\/li>\n<li><span class=\"g\">Mulled wine and punch<\/span><span class=\"w\">Let the stalk steep, but don&#039;t boil it - otherwise it will become bitter.<\/span><\/li>\n<li><span class=\"g\">Hummus with lamb<\/span><span class=\"w\">A sprinkle of cinnamon over the minced meat - Lebanese style.<\/span><\/li>\n<li><span class=\"g\">Chocolate desserts<\/span><span class=\"w\">Cinnamon and cocoa enhance each other.<\/span><\/li>\n<li><span class=\"g\">Coffee<\/span><span class=\"w\">A pinch in the filter or on the milk foam - daily, so Ceylon.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> When buying cinnamon, pay attention to the type: For everything that&#039;s regularly served at the table, choose Ceylon cinnamon. Buy sticks instead of ground cinnamon because they last longer and because you can identify the type by them \u2013 many thin layers mean Ceylon, a thick, hard roll means Cassia. And cinnamon belongs in fat and heat, not in cold water.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>The spiced tea<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Chai with cinnamon, ginger and cardamom<\/h3>\n<ol>\n<li>Place one Ceylon cinnamon stick, four crushed cardamom pods, two cloves, three slices of fresh ginger and three black peppercorns into a pot.<\/li>\n<li>Bring to a boil with 300 ml of water and simmer gently for ten minutes - bark and seeds need this time, unlike leafy herbs.<\/li>\n<li>Add 200 ml of milk or oat milk, bring to a boil once, then remove the pot from the heat and add a teaspoon of black tea.<\/li>\n<li>Let it steep for three to four minutes, strain and sweeten to taste - traditionally with sugar or honey.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>After a heavy meal, when feeling bloated, on cold days, and when you&#039;re feeling chilly inside. Several recognized digestive spices work together here: cinnamon and cardamom for dyspeptic symptoms, ginger to combat nausea and provide warmth, and pepper as an enhancer. This is well-founded spice cuisine \u2013 it&#039;s not a medicine, and we don&#039;t sell it as such.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One to two cups daily. With Ceylon cinnamon, daily consumption is also fine; with cassia, the coumarin content should be monitored. Black tea contains caffeine \u2013 so avoid it in the evening. During pregnancy, stick to the normal amount of spices.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p><strong>Twak<\/strong> or <strong>Dalchini<\/strong> In Ayurveda, it is an important spice and a component of the classic mixture. <em>Trijatha<\/em> (Cinnamon, cardamom, tejpatra). It is considered spicy, sweet and bitter, warming and light: <em>Kapha<\/em> and <em>Vata<\/em> lowering, <em>Pitta<\/em> increasing. It is used as <em>Deepana<\/em> and <em>Pachana<\/em>, also to stimulate the digestive fire, for colds and to improve the absorption of other herbs.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), cinnamon is represented in two ways, and the difference is important: <strong>Rou Gui<\/strong> The thick bark of the Cassia cinnamon tree is spicy, sweet, very hot, associated with the kidneys and spleen, classically used to strengthen kidney yang in cases of deep internal cold. <strong>Gui Zhi<\/strong> In contrast, the thin twigs of the same species are sharp, sweet, warm, and act superficially to dispel coldness on the surface and open the meridians. Two parts of one tree, two different remedies.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Coumarin in Cassia:<\/strong> The tolerable daily guideline value of the BfR is 0.1 mg per kilogram of body weight - with Cassia cinnamon this is quickly reached.<\/li>\n<li><strong>Children:<\/strong> Because of their lower body weight, the guideline value is exceeded much faster - use Ceylon cinnamon for children.<\/li>\n<li><strong>Liver diseases:<\/strong> If you have existing liver problems, avoid consuming large amounts of cassia cinnamon on a regular basis.<\/li>\n<li><strong>Diabetes:<\/strong> Cinnamon supplements are not a substitute for therapy; discuss their use with your doctor.<\/li>\n<li><strong>Cinnamon essential oil:<\/strong> Severely irritating to skin and mucous membranes - do not use undiluted and do not ingest.<\/li>\n<li><strong>Pregnancy:<\/strong> It is unproblematic as a spice; avoid high doses of cinnamon extract and essential oil.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/kardamom-elettaria-cardamomum-3\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cardamom<\/span><span class=\"d\">The perfect partner in chai and all things sweet.<\/span><\/a><a href=\"\/en\/wiki-archiv\/vanille-vanilla-planifolia-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Vanilla<\/span><span class=\"d\">The second pillar of sweet spices.<\/span><\/a><a href=\"\/en\/wiki-archiv\/bockshornklee-trigonella-foenum-graecum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Fenugreek<\/span><span class=\"d\">The other spice with blood sugar study results.<\/span><\/a><a href=\"\/en\/product\/ceylon-zimt-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ceylon cinnamon, ground<\/span><span class=\"d\">Low in coumarin - the right choice for everyday use.<\/span><\/a><a href=\"\/en\/product\/ingwer-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">ground ginger<\/span><span class=\"d\">For chai and anything warming.<\/span><\/a><a href=\"\/en\/product\/kurkuma-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ground turmeric<\/span><span class=\"d\">The third in the group of warming spices.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Federal Institute for Risk Assessment: <em>New findings on coumarin in cinnamon<\/em> - tolerable daily intake and levels in cassia and Ceylon cinnamon.<\/li>\n<li>Commission E: Monograph <em>Cinnamomi cassiae cortex<\/em> and <em>Cinnamomi ceylanici cortex<\/em>, Federal Gazette 1990 - Loss of appetite and dyspeptic complaints.<\/li>\n<li>EMA\/HMPC: <em>European Union herbal monograph on Cinnamomum verum JS Presl, cortex<\/em>.<\/li>\n<li>Allen RW et al. <em>Cinnamon use in type 2 diabetes: an updated systematic review and meta-analysis.<\/em> Annals of Family Medicine 2013; 11(5): 452\u2013459.<\/li>\n<li>Blaschek W (ed.): <em>Wichtl - Herbal drugs and phytopharmaceuticals.<\/em> 6th edition 2016, monograph <em>Cinnamomic cortex<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Zimt (Cinnamomum verum) Familie Lorbeergew\u00e4chseCinnamomum verum - der echte Zimt aus Sri Lanka Verwendet wird Die innere Rindezu Stangen gerollt oder gemahlen Geschmack S\u00fc\u00df und feinCeylon zart und blumig, Cassia kr\u00e4ftig, scharf und dominant Herkunft Sri LankaCassia-Zimt kommt aus China, Vietnam und Indonesien Anerkannt f\u00fcr VerdauungsbeschwerdenKommission E und EMA - bei Appetitlosigkeit und V\u00f6llegef\u00fchl Wichtig<\/p>","protected":false},"author":1,"featured_media":7011,"parent":5278,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5422","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/comments?post=5422"}],"version-history":[{"count":9,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5422\/revisions"}],"predecessor-version":[{"id":9773,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5422\/revisions\/9773"}],"up":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media\/7011"}],"wp:attachment":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media?parent=5422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}