In past posts, we've discussed the brain enhancing abilities of curcumin – the bioactive ingredient in turmeric, a spice commonly used in curry. This compound has demonstrated neuroprotective and anti-inflammatory properties that can help address a wide array of disorders from rheumatoid arthritis to Alzheimer's disease. Now, scientists from the University of California in Santa Barbara have revealed that another spice found in cabinets across the country may benefit brain health as well.
According to a press release from the university, scientists have established that two compounds found in cinnamon – cinnamaldehyde and epicatechin – can potentially prevent the build up of tau protein in the brain. The formation of tau "tangles" and amyloid-beta has long been associated with the onset of Alzheimer's disease, so obstructing this development has been a primary focus of research on the condition.
"The use of cinnamaldehyde, the compound responsible for the bright, sweet smell of cinnamon, has proven effective in preventing the tau knots. By protecting tau from oxidative stress, the compound, an oil, could inhibit the protein's aggregation," the source states.
Alzheimer's disease currently affects one in eight senior citizens in America, and has been deemed "the defining disease of the Baby Boomer generation" by the Alzheimer's association.
Further research is necessary to determine if and how these findings will affect current treatments for this condition, but this study does shed further light on the ability of natural compounds to combat some of today's greatest medical concerns. Click here to read more information about Nutrivene Longvida Curcumin.