Cinnamon spice comes from the bark of trees in the genus Cinnamomum. This genus has over 300 species distributed in tropical and subtropical regions of North America, Central America, South America, Asia, Oceania, and Australia. There are two notable species from which most commercial cinnamon is harvested. Cinnamomum cassia is the most investigated species for potential benefits and diabetes care, and cassia extract is slightly more efficacious than using the ground bark of C. cassia.
Cinnamon extract, from Cinnamomum cassia, is used in webber naturals Cinnamon Extract, and is ideal for pre-diabetics and type 2 diabetics. Adding this form of cinnamon to your daily regimen may help increase insulin sensitivity especially in cases of type 2 diabetes, and it may help reduce health risks associated with diabetes, including cardiovascular disease.
The patented method used to produce Cinnulin extracts, the water-soluble type-A polymers from cinnamon while leaving behind fat-soluble compounds, which can be harmful in higher quantities. This enables the production of an ultra-potent cinnamon extract that is highly effective, yet free of harmful side effects.