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.
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.
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