Cassia Cinnamon - Ivabradine Interaction

Cassia cinnamon, also known as Chinese cinnamon or Cinnamomum cassia, is a type of cinnamon native to China and other parts of Southeast Asia. It is made from the bark of the Cinnamomum cassia tree, which is related to the Cinnamomum zeylanicum tree that is used to produce another type of cinnamon, Ceylon cinnamon. Cassia cinnamon is typically darker in color and has a stronger, more pungent flavor than Ceylon cinnamon. It is less expensive and more widely available than Ceylon cinnamon, which makes it the most commonly used type of cinnamon in the world. Cassia cinnamon has been used for medicinal purposes for centuries, and it is believed to have a number of health benefits. It is thought to have antioxidant and anti-inflammatory properties, and it is sometimes used to help regulate blood sugar levels and improve digestion. Some cassia cinnamon products contain high levels of coumarin, which can be toxic to the liver if ingested in large amounts.