ROLE OF CINNAMON COMPOUNDS IN GLYCEMIC CONTROL AND DIABETES MANAGEMENT

Abstract

Diabetes mellitus is a chronic metabolic disorder characterized by elevated blood glucose levels, resulting from either insulin resistance or insufficient insulin production. Insulin resistance, particularly in Type 2 Diabetes, leads to impaired glucose metabolism and worsened insulin sensitivity. Cinnamon, known for its therapeutic properties, has been investigated for its potential to alleviate insulin resistance and improve glucose uptake. This study explores the impact of C. cassia extract on diabetic patients, particularly focusing on its antioxidant, anti-inflammatory, antimicrobial, and anti-diabetic properties. The C. cassia bark was extracted using methanol and ethanol, followed by qualitative and quantitative analyses to identify key phytochemicals such as polyphenols, flavonoids, and cinnamaldehyde. These compounds were found to significantly enhance insulin sensitivity and lower blood glucose levels. Antioxidant activity was assessed using the DPPH assay, showing promising radical scavenging effects, particularly in the ethanolic extract. Anti-diabetic activity was confirmed through alpha-amylase inhibition, while antimicrobial testing demonstrated significant inhibition against S. aureus. The results suggest that C. cassia extract, particularly its methanolic form, holds great promise as a natural, cost-effective adjunct to diabetes management, offering benefits in glucose regulation, wound healing, and infection prevention. The findings provide strong evidence for the potential role of cinnamon as a complementary therapy in diabetes care, contributing to a holistic approach for managing the disease and its complications.