Cinnamic acid is an odorless white crystalline acid that has only been recently studied for its potential in cancer prevention. Cinnamic acid and its derivatives are the major group of phenolic acids with ubiquitous distribution in fruits and vegetables. Preclinical data support the beneficial effects of Cinnamic acid, including antioxidant, anti-inflammatory, and anti-cancer activities. A more recent botanical review noted that cinnamic acid may help pre-diabetic and diabetic patients. When infected mice were fed food loaded with cinnamic acid, researchers saw that their insulin levels were better managed. Another study which used mice models saw that cinnamic acid improved glucose tolerance by promoting insulin secretion.