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CASSIA

Cassia is an herb known since the ancient times. It is described by Herodotus and Theophrastos. It is one of the 147 herbs that Hippocrates used to treat various diseases. The most common pharmacological properties of cassia are the reduction of fat, the increase of fat burning, and the increase of the metabolism of sugars.

Names - Species

Cassia or Cinnamomum (Cinnamomum cassia), well-known and widely used in Ancient Greece, is a tree plant cultivated in South Asia and elsewhere. It is one of the many species of the genus Cinnamomum used mainly for its aromatic bark and for pharmaceutical purposes.

The main species of cassia are: Cinnamomum cassia, the most common species, Cinnamomum verum, Cinnamomum zeylanicum, Cinnamomum burmannii and Cinnamomum loureiroi.

The English word cinnamon, asserted in English since the 15th century, comes from the Ancient Greek "cinnamomon", through the intermediate forms of Latin and Medieval French.

Botanical Description

Cassia is a tree plant, one of the most ancient plants in the world. It belongs to Mongoliophyta, to the Lauraceae family. It includes more than 300 plant species. It is an evergreen tree with hard grey bark.

Its leaves are shiny green, oval-shaped, with intense ribbons, with more intense color on the upper side than on the bottom. The stem of the leaves is 1-2 centimeters long, has grooves on its upper surface. The younger leaves are red in color.

The flowers of the cassia are axillary and at the end of the branch they create an ear. The flower stem is creamy in color, slightly hairy, 5-7 cm long. Each flower is very small with diameter 3mm, pale yellow, with unpleasant aroma.

The fruit of the cassia is black, oval, fleshy, 1.5-2 cm long in full maturation, with an enlarged cup on the base and contains a seed. It is similar in size to a small olive tree.

The cassia we use is a thin layer of the inside of the bark of the tree that produces it. The bark is removed from the trunk and then scraped to remove its outer part and leave a 0.5 to 1.0 mm thick peel. It is cut into strips which are allowed to dry. Bark harvesting is preferred after rainfall, because it is easier to detach. The harvest season is between September and November.

History

Cassia is an herb known since the ancient times. The first Greek reference to the cassia is found in the 7th century BC, in a poem of Sappho. Herodotus mentions writers who believed that the source of cassia was the home of Dionysus, located somewhere east or south of Greece, while Theophrastus gives a very good description of the plant. Cassia is one of the 147 herbs most used by Hippocrates (one hundred and forty-seven herbal remedies) to cure various diseases.

Cinnamon cassia (with removed bark)

Pharmacological Properties

The most important pharmacological properties of cassia extract are the thermogenesis and the reduction the levels of sugars in a way that reduce fat deposition.

Cinnamaldehyde, the compound that gives the flavour and the aroma to cassia, increases the thermogenesis by which the fat metabolism (burning of the fat tissue) is activated.

Cassia increases insulin levels that lower the blood sugar levels - which cause fat storage - by reducing the after-meal intake glucose and delaying digestive tract emptying. This increase in insulin does not affect the feeling of fullness, i.e. it does not create a sense of hunger.

Additionally, cassia with its antioxidant and anti-inflammatory properties contributes to the improvement of the body functions, including metabolism.

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