Tag: Cinnamic acid

Pharmacological research has confirmed that the main active components of cinnamon, including cinnamic acid and its derivatives, possess multiple health-related effects, such as anti-inflammatory, antibacterial, anti-diabetic, and antioxidant properties.

According to scientific research, the body metabolizes cinnamic acid from cinnamon, leading to the creation of sodium benzoate, a naturally occurring chemical. This means while cinnamon itself is not a benzoate, it is directly involved in their production within your system.

Over 700 milligrams of cinnamic acid derivatives are estimated to be consumed daily through diet, a testament to its prevalence in plant-based foods. This natural aromatic acid and its derivatives are gaining significant attention for their potent health benefits, which have been explored in a variety of scientific studies.

Cinnamic acid, a naturally occurring organic compound, is widely present in numerous plant-based foods, acting as a potent antioxidant. This aromatic carboxylic acid and its derivatives are found in a variety of items, ranging from common spices to certain fruits and vegetables. Understanding which foods are high in cinnamic acid can help you easily incorporate this beneficial phytochemical into your daily diet.

While many enjoy the warm flavor of cinnamon, its chemical composition is often overlooked. The pH level of cinnamon is typically mildly acidic, generally ranging from 4.5 to 5.5, a characteristic influenced by its natural organic compounds.

With a typical raw pH value ranging from 4.5 to 5.5, cinnamon is technically slightly acidic due to its natural organic compounds, including cinnamic acid. However, this simple chemical reality doesn't tell the whole story, leading to the common question: is cinnamon acidic or alkaline once consumed?