Memory and learning are enhanced with brain-friendly cinnamon

We typically use spices to add flavor and variety to our foods.

But each of these flavor boosters is a plant-derived powerhouse of nutrients with far-reaching health benefits.

Peppermint, for example, can fight nausea and manage pain.

Turmeric is a potent anti-inflammatory.

Rosemary can help prevent allergies.

Garlic can combat the common cold.

Well today, I want to tell you about a unique Asian tree spice that’s particularly good for reducing cognitive impairment as you age.

If you’re looking for a tasty way to boost your brain power as you get older, look no further than the aromatic spice cinnamon.

Cinnamon is already well known for its ability to help regulate blood sugar. In fact, it’s been shown to be MORE effective than diet alone in controlling blood sugar levels in people with type 2 diabetes.

But cinnamon is no one-hit-wonder.

It also has well-documented anti-inflammatory, antioxidant, anti-cancer, and immune-boosting properties.

And, as it turns out, it contains numerous bioactive compounds that boost learning and memory.

In a recent study, researchers reviewed 40 studies on the relationship between cinnamon and brain health. The majority showed a strong connection between cinnamon and better brain health.

Some lab studies even concluded that cinnamon or its components could positively alter cognitive function.

And in vitro studies found that adding cinnamon or cinnamaldehyde (the compound that gives cinnamon its flavor) reduces tau aggregation and amyloid beta—two hallmarks of Alzheimer’s disease.

Overall, the study found that cinnamon can be useful for preventing or reducing cognitive function impairment.

Adding this spice to the list of other known ways to boost cognitive function—like staying active, managing stress, and managing your blood pressure—will “spice up” an already potent brain-health routine.

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SOURCE:

“Cinnamon and cognitive function: a systematic review of preclinical and clinical studies,” Nutritional Neuroscience (2023). DOI: 10.1080/1028415X.2023.2166436