Study: Cinnamon is good for the brain

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 Study: Cinnamon is good for the brain

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Cinnamon — an excellent seasoning for cooking, baking and drinks. However, it also appears to improve brain function.

Not much research has been done on the benefits of cinnamon for the brain. In the past, there have been many attempts to find out if cinnamon affects memory and learning ability, and if so, how, but nothing significant came out of these experiments. Representatives of the Iranian School of Medical Sciences Birjand University took a closer look at various studies that examined the effects of cinnamon on the brain and its cognitive functions, writes the Nutritional Neuroscience Journal.

The research team wanted to analyze research on the relationship between the well-known spice and memory and learning functions. After sorting through 2,605 studies on cinnamon from various databases, including PubMed, Scopus, Google Scholar, and Web of Science, the team found 40 studies that met their analysis criteria.< br />
Scientists have found that the components of eugenol, cinnamaldehyde and cinnamic acid — a natural compound found in many plants — positive effects on cognitive function.

In particular, chewing cinnamon gum improves memory function and even reduces anxiety. But overall, the results highlight the potential value of cinnamon in preventing memory and learning impairments.

The team said they hope the results may inspire other scientists to further study the beneficial effects of cinnamon on the brain so that the spice can be recommended for use in preserving brain function and slowing cognitive decline.

In addition, earlier researchers from the University of Michigan studied the effects of cinnamonaldehyde, the main molecule that gives cinnamon its characteristic odor, on fat cells taken from mice as well as fat cells taken from four people. They found that exposure to cinnamon oil activated mouse and human cells and started burning calories. in the process of thermogenesis.

Another study showed that cinnamon slowed down the rate of gastric emptying after meals and reduced the rise in blood sugar levels after meals. In addition, cinnamon was able to increase the sensitivity of cells to insulin in patients with diabetes 2 type and helped them achieve balanced sugar levels.

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