Cinnamon’s main compound is the spice called Cinnamomum cassia. It has beneficial effects that come from the polymer called methylhydroxychalcone (MHCP). It is used in the treatment of type 2 diabetes, because it slows the rate of gastric emptying after a meal and improves glucose uptake, which reduces cholesterol and triglyceride levels.
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| Cinnamon Cassia |
The metabolic effects of cinnamon cassia have an indirect effect on body fat. With the increase in insulin sensitivity and glucose uptake, there can be a reduction in body fat, with the greatest effects seen through a reduction in belly fat. So the weight-loss effects are not directly from the cinnamon; but rather an indirect effect from decreasing insulin insensitivity and decreased body fat.
