Related research published in the journal The Annals of Family Medicine observed similar benefits with regard to lipid levels. Researchers from Western University of Health Sciences' College of Pharmacy found that cinnamon intake helps lower levels of low-density lipoprotein (LDL) cholesterol and triglycerides, two substances commonly associated with heart disease.

"The consumption of cinnamon is associated with a statistically significant decrease in levels of fasting plasma glucose, total cholesterol, LDL-C, and triglyceride levels, and an increase in HDL-C levels," wrote the authors.

So will just any old cinnamon do? An increasing number of experts say no, as cassia cinnamon, the most common variety in North America and Europe, contains high levels of coumarin. Though the jury is still out on whether or not coumarin is actually harmful, sticking with Ceylon cinnamon, more rare yet more potent cinnamon variety, can provide optimal benefits with minimal risk.

Often referred to as "true" cinnamon, Ceylon cinnamon contains much higher levels of cinnamon oil compared to cassia varieties. At the same time, cassia cinnamon contains upwards of 200 times more coumarin than Ceylon cinnamon, containing up to 8 percent coumarin by volume. Comparatively, Ceylon cinnamon contains a mere 0.04 percent coumarin by volume.

As far as their general medicinal value, both cassia and Ceylon cinnamon have been found to aid in gut health and free radical scavenging. Science has shown that cinnamon may also be beneficial in preventing stomach flu, improving digestion, alleviating the symptoms associated with irritable bowel syndrome (IBS), guarding against candida infections, treating arthritis and even preventing and treating cancer.

"Several studies have indicated that cinnamon has the ability to fight off bacteria," writes Kevin Gianni of RenegadeHealth.com. "One animal study found that a particular component in cinnamon impaired the proliferation of cancer cells and slowed tumor growth," he adds.