Cinnamon use may help reduce and prevent cognitive function impairment

Using a search strategy nearly two thousand six hundred five studies were collected from various databases like PubMed, Scopus, Google Scholar, and Web of Science in September 2021 and were investigated for eligibility. out of which 40 studies that met the eligibility criteria were included in this systematic review. Among the included studies, 33 were In vivo studies, five were In vitro, and two clinical studies were also accomplished. Most of the studies' (n = 40) main outcome were the significant improvement of cognitive function like memory and learning by cinnamon.

As per the In vivo studies using cinnamon or its components, such as eugenol, cinnamaldehyde, and cinnamic acid, positively altered cognitive function. As per the In vitro studies adding cinnamon or cinnamaldehyde to a cell medium reduced the tau aggregation, Amyloid β, and increased cell viability. Among the clinical studies, positive effects were seen in 1 study, and another reported no changes in cognitive function.

Thus, the majority of the studies reported that cinnamon can be used for preventing and reducing cognitive function impairment and as an adjuvant in the treatment of related diseases. 

Further reading: Nakhaee S, Kooshki A, Hormozi A, Akbari A, Mehrpour O, Farrokhfall K. Cinnamon and cognitive function: a systematic review of preclinical and clinical studies [published online ahead of print, 2023 Jan 18]. Nutr Neurosci. 2023;1-15. doi: 10.1080/1028415X.2023.2166436