Chromium appears to potentiate the effects of insulin is some way and this improves insulin sensitivity. If it is true that chromium is effective at improving insulin sensitivity, and by extension, reversing insulin resistance, it would be logical to assume that foods high in chromium would also possess this effect. Studies have investigated chromium containing foods and shown that they do indeed appear to improve insulin sensitivity. Cinnamon (Cinnamomum cassia) is one food that contains chromium, and studies investigating the effects of cinnamon of insulin sensitivity have generally shown positive results. In fact, the insulin sensitising effects of cinnamon are so good that they are estimated to be 20 fold higher than any other compound tested in aqueous solution. Rats fed high fructose diets are not detrimentally affected if they are also fed cinnamon alongside the fructose. The insulin sensitising effects are thought to relate to the chromium as well as polyphenol antioxidant content of the herb.
The ability of cinnamon to lower fasting triglyceride levels, total cholesterol, low density lipoprotein (LDL) cholesterol and blood pressure, are likely secondary effects that result from the blood glucose and insulin lowering effects of cinnamon. Effects with chromium in subjects with type 2 diabetes have been seen with supplements of 1 to 6 grams today, which equates to about 1 heaped teaspoon. Interestingly cinnamon at 1 to 6 grams per day also caused increased fat loss and increased lean body mass in subjects with type 2 diabetes when compared to a placebo treatment. Aqueous extracts of cinnamon, containing high amounts of the polyphenols also demonstrate that this extract is able to lower fasting glucose, improve glucose tolerance, and insulin sensitivity in women with insulin resistance. Therefore the polyphenols in cinnamon may contribute to the insulin sensitising effects of the herb. The mechanisms likely involves activation of the insulin receptor by specific polyphenols in cinnamon.
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