Cinnamon: an aromatic condiment applicable to chronic kidney disease

Abstract

Cinnamon, a member of the Lauraceae family, has been widely used as a spice and traditional herbal medicine for centuries and hasshown beneficial effects in cardiovascular disease, obesity, and diabetes. However, its effectiveness as a therapeutic intervention forchronic kidney disease (CKD) remains unproven. The bioactive compounds within cinnamon, such as cinnamaldehyde, cinnamicacid, and cinnamate, can mitigate oxidative stress, inflammation, hyperglycemia, gut dysbiosis, and dyslipidemia, which are commoncomplications in patients with CKD. In this narrative review, we assess the mechanisms by which cinnamon may alleviate complicationsobserved in CKD and the possible role of this spice as an additional nutritional strategy for this patient group.