CHAPTER 29
Twak: A Remedy For Stomach Ulcer

Doctors give drugs of which they know little, into bodies, of which they know less, for diseases of which they know nothing at all.

Voltaire

Twak popularly known as Cinnmon belongs to the genus Cinnamomum. It is a small tree originating from Sri Lanka. The scientific name is Cinnamomum zeylanicum Blume, while in Sanskrit it known as Twak. True Cinnamon is native to Sri Lanka, the south-eastern coast of India, while its closely related tree Cassia is native to China. Cinnamon and Cassia are both small tropical evergreen trees with aromatic bark and leaves. Cinnamon is the hardiest among the tree spices, tolerating a wide range of soil types and climatic conditions. The soil conditions are very important, as waterlogged soil will produce a inferior quality of r cinnamon bark. Scientifically ceylon cinnamon (Cinnamomum zeylanicum Blume) is only true cinnamon. Although Cassia is also sold as cinnamon being similar to Ceylon cinnamon. Many people love the distinctive flavour and unique aroma of cinnamon. Among all known spices, cinnamon has the highest antioxidant levels. Often cinnamon popularly known as a natural powerhouse of anti-oxidants, anti-inflammatory, and blood sugar-lowering abilities. For instance, cinnamon taken from the inner bark of tropical trees is also a powerful antioxidant. Cinnamon is rich in natural compounds known as polyphenols. These compounds act like insulin within the body and can help regulate blood sugar levels as well as contribute to healthy blood circulation and heart function.

Twak Herb Information

1. Nomenclature

Family Name: Lauracaeae

Scientific Name: Cinnamomum zeylanicum Blume

Sanskrit Name: Twak

English Name: Cinnamon, Ceylon Cinnamon

Common Name: Saigon cinnamon, Ceylon cinnamon, Dalcini, Gui, Twak, Yueh-kuei

2. Bioenergies

Rasa: Pungent

Guna: Light, dry, penetrating

Dosha effect: V-, P-

3. Biomedical Action

Alterative, analgesic, anodyne, anti-bacterial, anti-fungal, anti-infective, anti-oxidant, anti-parasitic, anti-septic, astringent, carminative, diaphoretic, emmenagogue, haemostatic, hypotensive, sedative, stimulates and then depresses the nervous system, stomachic.

Habitat

The tree grows abundantly in Malabar, Cochin-China, Sumatra, Eastern Islands, Brazil, Mauritius, India and Jamaica. It is cultivated in South India for its aromatic bark. It is also found to a limited extent in eastern India The optimum climate has an average temperature between 27-30°C and 2000- 2500mm of rainfall. The plant grows best in tropical forest with an altitude of 500 m (1,500 ft), wild populations of the plant originally grew only in India and Sri Lanka, however, the cinnamon is now grown in many other areas of the world with similar climates. For examples, the West Indies and the Philippines now have extensive areas under cultivation.

Botanical Characters

Twak is a small to medium, straight, tropical evergreen tree that grows up to 6 to 12 m. Branches only at the top of the tree. Cinnamon is a beautiful ornamental tree with golden red aromatic bark, dried bark is used as spice. Leaves oblong, alternate, thick, aromatic, dark, shining green with a length of 7 – 18 cm., grow in clusters at the top of the branches. Flowers are small, white, grow in panicles, seldom open and have distinct odour. The tree bears purple berries. New foliage is deep red. The fruit is an oblong berry containing four kidney-shaped seeds, and turns from green to blue and then to a glossy black. Cinnamon has a fragrant perfume and a sweet and aromatic taste.

Twak Bark

Chemical Constituents

It contains a significant amount of a mucilaginous substance, which consists mainly of a water extractable L-arabino-D-xylan and an alkali-extractable D-glucan. The bark also contains the diterpenes, cinnzeylanin and cinnzeylanol besides tannins. Cinnamon contain up to 4% oil of cinnamaldehyde, The oil has a pungent, aromatic taste, and contains eugenol, cineol, and terpenes, and trans-cinnamic acid, It also contains phenolic compounds, tannins, catechins, calcium, iron, mucilage, resin, natural sugars, and traces of coumarin.

Plant Part Used

Bark (bark, or quills, in whole, cut or powdered form)

Health Benefits

Cinnamon could be described as a natural powerhouse that is filled with anti-inflammatory, anti-oxidants, and blood sugar-lowering abilities.

• • Recent studies have shown that cinnamon highly effective for ‘metabolic syndrome’ a ‘pre’ stage of insulin resistant type 2 diabetes. In Type II diabetes, the pancreas produces insulin, but the body can’t use it efficiently to break down blood sugar. Two teaspoons of the cinnamon spice have shown a remarkable effect in people who were not on insulin medication. Cinnamon helps people with diabetes metabolize sugar better.
• • Twak is recommended in, flatulent dyspepsia, dyspepsia with nausea and intestinal colic. It is known to relieve nausea and vomiting, and because of its mild astringency, it is particularly used for diarrhoea in children.
• • A study of Indian medicinal plants revealed that may cinnamon potensively be active against HIV.
• • Cinnamon is a carminative, an agent that helps break up intestinal gas that has traditionally been used to control diarrhoea and morning sickness relieves mild abdominal discomfort caused by excess gas.
• • Results of the one study showed that Cinnamon “suppresses completely” the cause of most urinary-tract infections caused by Escherichia coli bacteria and the fungus Candida albus responsible for vaginal yeast infections.
• • Cinnamon contains the anti-oxidant glutathione and a type of flavonoid. It is believed that cinnamon makes fat cells much more responsive to insulin, the hormone that regulates sugar metabolism and thus controls the level of glucose in the blood.
• • Cinnamon contains compounds called catechins, which help relieve nausea. The volatile oil in cinnamon bark may also help the body to process food by breaking down fats during digestion.
• • It stimulates the urinary tract and can be used for problems of the kidneys, edema and urinary retention.
• • It is a treatment of choice for cough and congestion of the respiratory system. In latest research cinnamon found to reverse the biomechanical, cellular and anatomical changes that occur in the brains of mice with Parkinson’s disease.
• • In Ayurvedic medicine Cinnamon oil is used in external applications for rheumatism, aching joints and stiffness.
• • It is also used for toothache and sore gums, much like clove oil.
• • The essential oil component of cinnamon has anti-coagulant properties, which helps to thin blood and improves circulation.
• • In both India and Europe, cinnamon has been traditionally taken as a warming herb for “cold” conditions, often in combination with ginger (Zingiber officinale). The herb stimulates the circulation, especially to the fingers and toes and has been used for arthritis. Cinnamon is also a traditional remedy for aching muscles and other symptoms of viral conditions such as colds and flu.
• • It is a drug of choice in abdominal pain, arthritis, asthma, backaches, bloating, bronchitis, candida, cholera, cold or flu with chilliness, aching, sweating but cold skin, constipation, coronary problems, diarrhoea, digestive irritation, dysmenorrhea, excessive menstruation, fevers, flatulence, gastric disorders, haemorrhoids, hypertension, indigestion, nausea, nephritis, parasites, passive gastric/pulmonary/intestinal/renal bleeding, psoriasis, stomach upset, vomiting
• • The simple touch of cinnamon infuses warmth and energy throughout your body. As part of tea blends, cinnamon improves the taste of less tasty herbs and adds powerful antibacterial power to cold and flu remedies. Cinnamon essential oil is a reliable remedy for athletes foot. It should be diluted with a carrier oil before application. The spice has the ability to stop medication-resistant yeast infections.
• • It reduces the proliferation of leukemia and lymphoma cancer cells.
• • Cinnamon has an anti-clotting effect on blood.

Other Uses

• • Cinnamon is widely used as a flavouring agent for candy, toothpaste, mouthwashes, and bath and body products. In herbal teas, cinnamon improves the flavour of less palatable herbs. And, of course, it is a staple for baking and cooking. Since it is delicate in flavour, cinnamon is used in dessert dishes.
• • The spice is used in Indian curries and forms a part of the garam masala.
• • Both Indian and Sri Lankan cooking Cinnamon is used as a common spice, not only for sweets, but also as an integral part of the well-known spice mixture known as ‘curry powder’. It is frequently mixed with honey and taken as tea.
• • It also exhibits anti-microbial and anti-fungal properties. The anti-microbial action helps to preserve food and can be used in place of common food preservatives. It not only helps to prevent food spoilage by common bacteria, but also by yeasts. Cinnamon is one of the few herbs that can used to treat fungal growths like candida.

Home Remedies

• • Chewing and swallowing a small pinch of powdered cinnamon is helpful in treating cough accompanied by spitting of whitish phlegm. The remedy is also helpful to people having cold feet and hands a Smelling cinnamon boosts cognitive function and memory.
• • People suffering from arthritis should be given half a teaspoon of cinnamon powder, mixed with one tablespoon of honey every morning, before breakfast. It relieves the pain and the patient becomes capable of walking without pain within one month.
• • Consuming half teaspoon of the cinnamon powder each day helps in reducing blood sugar, cholesterol and triglyceride levels by as much as 20%.

Caution

• • Cinnamon should not be consumed by women who are still breastfeeding their child.
• • The spice is known to cause unwanted effects in sensitive individuals.
• • It can prove to be toxic, if taken in large doses.