The Possible Effects of Cinnamon on Memory and Learning

Cinnamon

Cinnamon, the well-known aromatic spice that many of us utilize to bake cakes and make savory recipes, is taken from the inner bark of Cinnamomum trees. They are evergreen trees found in the Himalayas and other mountainous regions, rainforests, and other forests in southern China, India, and Southeast Asia.

Along with its unique flavor, cinnamon could have other helpful properties for human beings. For example, studies propose that cinnamon has anti-inflammatory, antioxidant, and anticancer properties and can improve the body’s immune system.

Some works likewise showed that its bioactive compounds could enhance brain function, specifically memory, and learning. The validity of these discoveries is yet to be established with certainty.

Reviewing existing research

A group of scientists at Birjand University of Medical Sciences in Iran recently reviewed several past research studies delving into the impacts of cinnamon on cognitive functions. Their analysis, detailed in Nutritional Neuroscience, highlights the potential value of cinnamon for preventing or minimizing memory or learning impairments.

Samaneh Nakhaee, Alireza Kooshki, and their colleagues wrote in their paper that the study aimed to systematically review studies regarding the connection between cinnamon and its main components in memory and learning. Two thousand six hundred five studies were gathered from various databases in September 2021 and went under investigation for eligibility. Forty research studies fulfilled their criteria and were included in this systematic review.

Nakhaee, Kooshki, and their colleagues reviewed numerous research studies kept in several online research databases, including PubMed, Scopus, Google Scholar, and Web of Science. They then narrowed their analysis to 40 of these studies, most significant to their topic of interest.

Potential outcomes and benefits

Among these 40 studies, 33 were conducted in vivo (i.e., examining real living organisms, such as humans, rodents, or other animals). Five were carried out in vitro (i.e., outside of living organisms, for example, by analyzing cells or post-mortem tissue), and two were clinical studies (i.e., with medical patients).

The researchers took data appropriate to all these research studies, including their author, year of publication, compound or variety of cinnamon used, the research population and sample sizes, doses of cinnamon or its bioactive components used, gender and age of participants, duration and method of consumption, and the outcomes found. They then assessed the quality and reliability of the research studies by looking at their design, sample size, inclusion criteria, and various other methodological aspects.

They analyzed and compared the results of the 40 pertinent articles they picked. Generally, the majority of the studies they looked into suggested that cinnamon could favorably influence both memory and cognitive function.

Nakhaee, Kooshki, and their colleagues wrote in their paper that in vivo studies revealed that utilizing cinnamon or its components, such as eugenol, cinnamaldehyde, and cinnamic acid, can positively change cognitive function. In vitro research also showed that including cinnamon or cinnamaldehyde in a cell medium can lower tau aggregation, Amyloid β and improve cell viability.”

Out of the two clinical studies examined by the researchers, one was carried out on teenagers and the other on pre-diabetic adults that were 60 years old or younger. The first study asked the adolescents to chew cinnamon gum, while the second asked participants to consume 2g of cinnamon on white bread.

Read the original article on Medical Xpress.

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