Antidiabetic effects of cinnamon (Cinnamomum sp.) and the influence of the compounds it contains

Background: Cinnamon (Cinnamomum sp.) is a traditional Indonesian herbal plant that has been used as a medicinal agent for centuries. Numerous studies have been conducted, demonstrating the benefits of cinnamon, including its use as an antidiabetic agent. Objective: This review aims to examine the antidiabetic effects of cinnamon (Cinnamomum sp.) and the influence of the compounds it contains. Method: This literature review was compiled using electronic databases like PubMed, Science Direct, and Google Scholar with the keywords “Cinnamon or Cinnamomum” and “antidiabetic or hyperglycemia”. The inclusion criteria focused on in vitro and in vivo studies from 2019 to 2024 that examine the blood glucose-lowering effects of cinnamon (Cinnamomum sp.). A total of 15 relevant articles were obtained for review. Result: Cinnamon contains secondary metabolites such as sinamaldehyde, polyphenols, flavonoids, tannins, cinnamic acid, and sinamal acetate, which can inhibit the enzymes α-glucosidase, maltase, and α-amylase, thereby inhibiting carbohydrate hydrolysis and reducing the increase in blood glucose levels. Conclusion: The antidiabetic effects of cinnamon's secondary metabolites were highlighted in a literature review. Both in vitro and in vivo studies have indicated that these compounds lower blood glucose levels by enhancing insulin sensitivity, thereby slowing the rise in blood glucose.