Ceylon Cinnamon

Ceylon cinnamon (not Cassia) contains Type-A polymeric proanthocyanidins that activate insulin receptor kinase, improve GLUT4 transporter expression, and inhibit protein tyrosine phosphatase 1B — collectively improving insulin sensitivity at the cellular level. It also slows gastric emptying, reducing the rate of glucose entry into the bloodstream after meals.

Ceylon cinnamon specifically (not the more common Cassia variety) is used because it is low in coumarin — a compound that can be hepatotoxic at high doses. The insulin-sensitizing mechanism complements chromium and berberine in a comprehensive blood sugar support formula.

Multiple RCTs confirm blood sugar lowering effects. A 2003 study (Khan et al.) showed 18–29% reduction in fasting blood glucose in Type 2 diabetics. Meta-analyses confirm consistent reductions in fasting glucose and HbA1c.

500–2000mg daily with meals. Ceylon cinnamon is preferred over Cassia for long-term use due to lower coumarin content. Effects on blood sugar are typically seen within 4–8 weeks.