Cassia Cinnamon Supplementation Reduces Peak Blood Glucose Responses but Does Not Improve Insulin Resistance and Sensitivity in Young, Sedentary, Obese Women

Jean Gutierrez, Rodney G. Bowden, Darryn S. Willoughby

    Research output: Contribution to journalArticlepeer-review

    9 Scopus citations

    Abstract

    Cassia cinnamon has been suggested to lower blood glucose (BG) and serum insulin (SI) due to an improvement in insulin resistance (IR) and sensitivity (IS). This study compared the effects Cassia cinnamon had on calculated IR and IS values and BG and SI in response to an oral glucose tolerance test (OGTT) in young, sedentary, and obese women. On three separate days, 10 women had a fasted venous blood sample obtained. Participants were given 5 g of encapsulated placebo (PLC) or 5 g of encapsulated Cassia cinnamon bark (CASS). Three hours after the initial blood sample, another blood sample was obtained to calculate values for IS and IR. The participants then completed an OGTT by consuming a 75 g glucose solution. Blood was obtained 30, 60, 90, and 120 min following glucose ingestion. IS and IR were not significantly different between placebo and Cassia (p >.05). The peak BG concentration in response to the OGTT was significantly lower at the 30 min time point for CASS, as compared to PLC (140 ± 5.8 and 156 ± 5.2 mg/dL, p =.025); however, there was no significant difference between treatments for SI (p >.05). The area-under-the-curve responses for BG and SI were not significantly different between PLC and CASS (p >.05). This study suggests that a 5 g dose of Cassia cinnamon may reduce the peak BG response and improve glucose tolerance following an OGTT, but with no improvement in IS and IR in young, sedentary, obese women.

    Original languageEnglish (US)
    Pages (from-to)461-471
    Number of pages11
    JournalJournal of Dietary Supplements
    Volume13
    Issue number4
    DOIs
    StatePublished - Jul 3 2016

    Keywords

    • blood glucose
    • Cassia
    • cinnamon
    • insulin
    • prediabetes

    ASJC Scopus subject areas

    • Food Science
    • Nutrition and Dietetics
    • Pharmacology (medical)

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