In vivo studies (in a living organism or cell) have shown that the use of cinnamon or its components such as eugenol, cinnamaldehyde and cinnamic acid can positively affect cognitive function. In vitro (test tube) studies have also shown that adding cinnamon or cinnamic aldehyde to the cell medium can reduce tau, beta-amyloid aggregation and increase cell viability.

In general, systematic review suggests that cinnamon and some of its active components can have a positive effect on the functioning of the human brain, improve memory and learning ability.

Source: Ferra

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