Known as a popular aromatic spice for baking cakes and cooking savory dishes, cinnamon is derived from the inner bark of cinnamon trees.
These evergreen trees are found in the Himalayas and other mountainous regions, as well as in the rainforests and other forests of southern China, India and Southeast Asia.
In addition to its unique taste, cinnamon can have beneficial properties for humans. For example, studies show that cinnamon has anti-inflammatory, antioxidant, and anti-cancer properties, and it can also boost the immune system.
Some work has also shown that its bioactive compounds can enhance brain function, especially memory and learning. However, the validity of these results has not yet been proven with certainty.
A team of researchers at Birjand University of Medical Sciences in Iran recently reviewed several previous studies to explore the effects of cinnamon on cognitive function.
Their analysis, described in Nutritional Neuroscience, highlights the potential value of cinnamon in preventing or reducing memory or learning impairment.
“This study aimed to systematically review studies on the relationship between cinnamon and its main components in memory and learning,” Samana Nakhaie, Alireza Kushki and colleagues wrote in their paper. “2,605 studies were collected from different databases in September 2021. After investigation, 40 studies met the criteria, and 2,605 studies were collected from different databases.” included in this systematic review.
The researchers reviewed hundreds of studies stored in several online research databases, including PubMed, Scopus, Google Scholar and Web of Science. They then narrowed their analysis to 40 of these studies, the ones most relevant to their topic of interest.
Of these 40 studies, 33 were conducted in vivo (that is, examining real living organisms, such as humans, rodents, or other animals). Five of these were conducted in vitro (that is, ex vivo, eg by analysis of postmortem cells or tissues), and two were from clinical studies.
The researchers extracted data relevant to all of these studies, including the type of cinnamon used and its compounds, the study population and sample sizes, the doses of cinnamon or its bioactive components used, and the gender and age of the participants. They then assessed the quality and reliability of the studies considering their design, sample size, inclusion criteria, and other methodological aspects.
Finally, they analyzed and compared the results of 40 relevant selected articles. Overall, most of the studies they looked at suggested that cinnamon could positively affect both memory and cognitive function.
In their paper, Nikki, Koshki and colleagues wrote: “In vivo studies have shown that the use of cinnamon or its components, such as eugenol, cinnamaldehyde, and cinnamic acid, can positively alter cognitive function. In vitro studies have also shown that the addition of cinnamon or cinnamaldehyde to a cellular medium can reduce Accumulation of tau, beta-amyloid and increases cell vitality.
The researchers wrote: “Most studies reported that cinnamon may be beneficial for the prevention of cognitive impairment and decline. It can be used as an adjunct in the treatment of related diseases. However, more studies need to be done on this topic.”
Overall, the systematic review paper indicates that cinnamon and some of its active constituents can have positive effects on the functioning of the human brain, enhancing memory and learning. In the future, this review could inspire other teams of researchers to further study the effect of cinnamon on the brain, which could advance its use to maintain brain function and slow cognitive impairment.