According to a recent study in Nutritional Neuroscience, experts explored the relationship between cinnamon and cognitive processes such as memory and learning.
In past research, it has been established that cinnamon and its bioactive compounds can influence brain function and affect behavioral characteristics.
The recent study focused on systematically reviewing past research in which 40 studies were established as suitable to consider.
“Among the included studies, 33 were In vivo studies, five were In vitro, and two clinical studies were also accomplished,” the findings read.
“The main outcome of most studies proved that cinnamon significantly improves cognitive function (memory and learning).” the authors concluded.
“In vivo studies showed that using cinnamon or its components, such as eugenol, cinnamaldehyde, and cinnamic acid, could positively alter cognitive function. In vitro studies also showed that adding cinnamon or cinnamaldehyde to a cell medium can reduce tau aggregation, Amyloid β and increase cell viability.”
In spite of the findings, more research is warranted, the authors proposed.
