processed
Cinnamaldehyde and polyphenols reduce inflammatory markers while improving insulin sensitivity and metabolic function.
Cinnamaldehyde
-1.2
Active compound that inhibits NF-kB activation and reduces inflammatory cytokines.
Polyphenols
-0.6
Antioxidant compounds that protect against oxidative damage and inflammation.
Coumarin
-0.2
Provides anti-inflammatory benefits but should be consumed in moderation due to potential liver effects.
This score is ingredient-based and weighted by DII-inspired evidence. Foods with added sugar, refined starches, and heavy processing trend higher; foods with fiber, omega-3, and polyphenols trend lower.
Cinnamon is low FODMAP and typically well-tolerated in culinary amounts.
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