🌿 Ingredient Spotlight: Cinnamaldehyde
Cinnamaldehyde is the naturally occurring aromatic compound (C₉H₈O) that gives cinnamon its unmistakable flavor and scent. But this isn’t just a flavor molecule—it’s a bioactive powerhouse that has been widely studied in pharmacology, nutrition, and biochemistry.
Cinnamaldehyde makes up 60–75% of cinnamon bark oil and has been shown to offer a range of scientifically supported health benefits
At Crumb Lab, cinnamaldehyde is more than an ingredient—it’s a science-backed compound we use to elevate dessert into functional food.
⚡ Backed-by-Science Benefits:
Antioxidant – helps neutralize free radicals and reduce oxidative stress
Anti-inflammatory – modulates key pathways like NF-κB to reduce inflammation
Blood sugar support – inhibits enzymes like alpha-amylase and maltase-glucoamylase to slow sugar digestion
Insulin sensitivity – improves glucose uptake and insulin receptor function in studies
Antimicrobial – inhibits harmful bacteria and fungi
Lipid control – may reduce LDL cholesterol and triglycerides in animal models
📚 References
Cinnamaldehyde and its antioxidant, anti-inflammatory, hypoglycemic, and antihyperlipidemic properties: https://pubmed.ncbi.nlm.nih.gov/37489782/#:~:text=Cinnamaldehyde%20(CA)%20is%20the%20major,%2C%20hypoglycemic%2C%20and%20antihyperlipidemic%20activities.
Cinnamaldehyde microbial properties: https://pubs.acs.org/doi/10.1021/acs.jafc.1c04977
Cinnamaldehyde in Diabetes: https://pubmed.ncbi.nlm.nih.gov/28559210/
Benefits of Cinnamon: https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon#TOC_TITLE_HDR_11