Whole cinnamon and aqueous extracts ameliorate sucrose-induced
blood pressure elevations in spontaneously hypertensive rats
OBJECTIVE: Many agents (nutrients, nutraceuticals,
and drugs) that enhance insulin sensitivity and/or reduce circulating
insulin concentrations lower blood pressure (BP). Recently, it was
reported that cinnamon has the potential to favorably influence the
glucose/insulin system. Accordingly, the purpose of the present study
was to examine the effects of dietary cinnamon on systolic BP (SBP),
and various glucose- and insulin-related parameters in spontaneously
hypertensive rats (SHR). METHODS: In a series of three experiments,
treated SHR eating sucrose and non sucrose containing diets were given
various amounts of cinnamon, cinnamon extracts, or chromium. Then
various parameters such as: body weight, systolic blood pressure,
hematology and blood chemistries were followed for three to four weeks.
RESULTS: Diets high in sucrose content are associated with insulin
resistance and the elevation of SBP. Addition to diets of cinnamon
(8% w/w) reduced the SBP of rats eating sucrose containing diets to
virtually the same levels as SHR consuming non sucrose containing
(only starch) diets. The presence of cinnamon in the diet also decreased
the SBP of SHR consuming a non sucrose-containing diet, suggesting
that cinnamon reduces more than just sucrose-induced SBP elevations--perhaps
a genetic component(s) of the elevated BP as well. The effects of
cinnamon on SBP tended to be dose-dependent. Cinnamon did not decrease
the levels of blood glucose, but did lower circulating insulin concentrations.
Aqueous extracts of cinnamon also decreased SBP and lowered the circulating
levels of fructosamine. CONCLUSIONS: Cinnamon is used for flavor and
taste in food preparation, but cinnamon may have additional roles
in glucose metabolism and BP regulation. Therefore, BP regulation
may not only be influenced favorably by limiting the amounts of dietary
substances that have negative effects on BP and insulin function but
also by the addition of beneficial ones, such as cinnamon, that have
positive effects. Preuss HG, Echard B, Polansky MM, Anderson R. J
Am Coll Nutr. 2006 Apr;25(2):144-50.
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