Skip to main content

Cinnamaldehyde

Overview​

Cinnamaldehyde is the primary aromatic compound in cinnamon, accounting for 60-80% of cinnamon essential oils. It is the key bioactive compound responsible for cinnamon's characteristic flavor and many of its health benefits, particularly its effects on glycemic control and insulin sensitivity. Cinnamaldehyde works synergistically with other cinnamon polyphenols, including procyanidins, to support glucose regulation and metabolic health.

Recipes​

2 recipes containing this substance

Chocolate Quinoa Crisp Clusters

A delicious cereal-to-snack hybrid with satisfying crunch, steady energy, and a low glycemic profile. Perfect for breakfast or anytime snacking.

Ginger Yogurt and Blueberries

A polyphenol-rich breakfast bowl with high fibre, combining ginger, omega-3 nuts, blueberry polyphenols, and probiotic yogurt.

Foods​

1 food containing this substance

Cinnamon

Glycemic control, insulin sensitivity, and cognitive support

Biological Mechanisms and Implications​

No biological targets found for substance: Cinnamaldehyde

References​

  • Cinnamaldehyde is the major volatile compound in cinnamon, comprising 60-80% of cinnamon essential oils
  • Key bioactive compound in cinnamon that supports glycemic control and insulin sensitivity
  • Works synergistically with procyanidins and other cinnamon polyphenols to support glucose regulation