Sweet hopes for diabetics

Star: MUAR: Good news for diabetics. A three-year study carried out by Universiti Teknologi Malaysia in Skudai has confirmed previous findings that cinnamon has the potential to lower sugar levels.
UTM research and development manager Prof Dr Mohammad Roji Sarmidi said yesterday their research showed that the spice, known as kayu manis locally, has positive effects on the disease, especially Type II diabetes.
Type II diabetes causes cells to lose their ability to respond to insulin, the hormone that tells the body to remove excess glucose from the bloodstream. This condition usually develops in people in their middle age and prematurely kills an estimated 100 million of the world’s population every year.
Dr Mohammad Roji said herbalists all over the world had used cinnamon in the treatment of diarrhoea and arthritis, as cinnamon extract was found to improve blood circulation, heal wounds, reduce pain spasm and prevent ulcer and allergies.
“In the last decade, laboratory studies have also revealed that cinnamon extract mimicked insulin action in the cells,” he said.
Insulin regulates glucose metabolism, helping body cells to convert glucose to energy and keep blood sugar levels normal.
“Studies by the Agriculture Research Service in the United States have also found that certain substances in cinnamon helps cells become more responsive to insulin,” he added.
Cinnamon is an ingredient used in cooking, and in cakes, pastries and beverages like coffee and tea.
Dr Mohammad Roji said UTM would conduct further studies next year, which would cover tests on animals and metabolic profiling for diabetic patients before cinnamon can be validated as a health food supplement for diabetes.