Healthy Soch
- “Our objective is to provide natural solutions for serious human diseases.” Acharya Balkrishna
- Patanjali scientists’ research has been endorsed by the American journal Elsevier
India
healthysoch
Haridwar/Chandigarh, May 13, 2026:
The relentless dedication and hard work of Patanjali scientists have once again brought global recognition. Research conducted by Patanjali scientists on cinnamon has not only been accepted by the renowned American journal Food Research International, published by Elsevier, but has also been validated to show that the bioactive compounds found in cinnamon can help control serious diseases such as diabetes. This research not only strengthens Ayurveda at the global level but also opens new dimensions in diabetes treatment through cinnamon. Thousands of years ago, sages had already described the properties of cinnamon:
“उक्ता दारुसिता स्वाद्वी तिक्ता चानिलपित्तहृत्। सुरभि: शुक्रला बल्या मुखशोषतृषापहा।। (भा.प्र.नि. कर्पूरादिवर्ग ६६-६७)”
This means that cinnamon helps balance Vata and Pitta doshas while enhancing vitality, strength, and reproductive health and relieving dryness of the mouth and excessive thirst. We have known and understood the qualities of cinnamon for years, but what has now emerged globally through the dedicated efforts of Patanjali scientists – and has finally been acknowledged by modern science – will prove to be a milestone for Ayurveda.
In fact, Patanjali scientists had been conducting extensive research on cinnamon for a long time. After completing the research process, all authenticated scientific findings were submitted to the renowned American journal Food Research International, published by Elsevier. The journal not only accepted Patanjali’s research but also acknowledged the findings in which Patanjali’s scientists demonstrated cinnamon’s role in diabetes management.
The international journal accepted Patanjali’s research concerning the bioactive components (bioavailability) of cinnamon, its hypoglycaemic role in diabetes control, and its effectiveness when used with various food products. Patanjali scientists carried out a detailed scientific analysis regarding the safe and effective use of cinnamon independently as well as in combination with diverse food items. This marks the first time such research has been accepted by a globally reputed journal.
It is noteworthy that Food Research International is one of the world’s leading scientific journals in the field of food science and nutrition. It publishes research related to food quality, nutrition, bioactive compounds, health impacts, and food technology. Publication in this journal is considered a significant scientific achievement because all studies undergo a rigorous peer-review process.
Acharya Balkrishna, General Secretary, Patanjali Yogpeeth, Haridwar, said, “Our objective is not merely to conduct research but to deliver outcomes that can offer natural solutions for serious human diseases. This study on cinnamon is a strong step in that direction. Nature itself contains complete solutions for health, and Ayurveda presents the laws of nature in the language of science. This research on cinnamon once again establishes that truth.”
