The cinnamaldehyde (active component) in cinnamon
have health protecting effect that helps to prevent
unwanted clumping of blood platelets by inhibiting the
release of an inflammatory fatty acid called arachidonic
acid from platelet membranes and reducing the
formation of an inflammatory messaging molecule
called thromboxane A2 which puts it in the category of
an “anti-inflammatory” food that can be helpful in
lessening inflammation.