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Cinnamon Bark (600mg) Overview

People looking for natural herbal support for blood sugar and lipid levels can consider a good cinnamon herbal extract to use along with lifestyle changes like improving their diet, losing weight and exercising. In terms of herbs, cinnamon is a good candidate as ongoing research is showing beneficial effects on blood sugar/insulin levels, and possibly blood lipids like cholesterol too. NOW Foods Cinnamon Bark would be a great choice given NOW's reputation for quality ingredients and the fact that the quality of cinnamon varies so widely.

Cinnamon Bark (600mg) Description from Now
Cinnamon bark is a culinary spice that has also been used traditionally by herbalists. Modern scientific studies indicate that cinnamon bark possesses free radical neutralizing properties and may help to support a healthy, balanced immune system response. In addition, cinnamon bark has been found to support healthy glucose metabolism and may help to maintain blood sugar levels already within the normal range.

Supplement Facts
Serving Size: 2 vcaps
Servings Per Container: 120
Ingredient Amount % Daily Value**
Calories 5
Total Carbohydrate <1g <1**
Cinnamon (Bark) 1.2g
-(Cinnamomum verum and/or Cinnamomum aromaticum and/or Cinnamomum burmannii)
** Percent Daily Value is based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
† Daily Value not established.

Not manufactured with yeast, wheat, gluten, soy, corn, milk, egg, fish, shellfish or tree nut ingredients. Produced in a GMP facility that processes other ingredients containing these allergens.

Other ingredients: Hypromellose (cellulose capsule), Stearic Acid (vegetable source) and Silicon Dioxide.

Manufacturer's Directions
Take 2 capsules daily with food.

Manufacturer's Disclaimer
For adults only. Consult physician if pregnant/nursing, taking medication, or have a medical condition. Keep out of reach of children.
Natural color variation may occur in this product.

Store in a cool, dry place after opening.