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At present numerous preparations containing cinnamon are in the market. And it is claimed that they are suitable as dietetic food or food additive to regulate glucose metabolism in patients with type 2 diabetes. Background for this proposition are the results of some pharmacological and clinical studies, showing improvement of glucose tolerance in streptozotocin-diabetic animals, stimulation of insulin secretion in vitro and lowering blood glucose in type 2 diabetic patients during simultaneous treatment with oral antidiabetics. This led to a controversy between producers of food additives on the one side and scientists in the field of pharmacology and diabetology on the other. In this connection in a scientific statement the German Diabetes Association (DDG) and the German Pharmaceutical Society (DPhG) kept on distance from the use of cinnamon as a dietetic food/food supplement. The point is the interpretation of what is considered to be a food and what is a drug for medical purposes. Since cinnamon has been used for long as a spice, the nutrition site claims cinnamon as a food. In contrary the medical site in this case claims cinnamon as a drug because of its pharmacological effects on glucose tolerance, insulin resistance, insulin release and blood-sugar. In the meantime this is a case of jurisdiction.

Several factors influencing the ingredients of volative oils of some ground natural spices have been investigated during storage. The effects on the aroma have been characterized sensorically; relations between the analytical and sensorical results are explained using anise as an example. Of the influencing factors studied such as packaging material, storage temperature and storage duration, the storage temperature must be regarded as the most important.