Cinnamon

The fragrant spice known as cinnamon is derived from the inner bark of trees of the Cinnamomum genus. Traditional medicine has used it for centuries to treat heart conditions, including high blood pressure.

Although the actual mechanism by which cinnamon decreases blood pressure is unknown, evidence from animal studies shows that spice may help relax and dilate blood vessels. Cinnamon consumption decreased systolic and diastolic blood pressure by an average of 6.2 mm Hg and 3.9 mm Hg, respectively, according to a study of 9 studies including 641 people. When participants took cinnamon regularly for a period of 12 weeks, the effect was greater. Additionally, 139 people with type 2 diabetes were included in a review of 3 studies that examined the effects of consuming cinnamon. Over the course of 12 weeks, those who consumed 500–2,400 mg of cinnamon daily had an average drop in systolic blood pressure of 5.39 mm Hg and a drop in diastolic blood pressure of 2.6 mm Hg.