Levels of coumarin in cassia cinnamon vary greatly even in bark from the same tree

A "huge" variation exists in the amounts of coumarin in bark samples of cassia cinnamon from trees growing in Indonesia, scientists are reporting in a new study. That natural ingredient in the spice may carry a theoretical risk of causing liver damage in a small number of sensitive people who consume large amounts of cinnamon. The report appears in ACS' Journal of Agricultural and Food Chemistry.

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