Cinnamon, Colorectal Cancers Foe
Research conducted at the University of Arizona College of Pharmacy and the UA Cancer Center indicates that a compound derived from cinnamon is a potent inhibitor of colorectal cancer.
UA College of Pharmacy Department of Pharmacology and Toxicology, recently completed a study in which they proved that adding cinnamaldehyde, the compound that gives cinnamon its distinctive flavor and smell, to the diet of mice protected the mice against colorectal cancer. In response to cinnamaldehyde, the animals’ cells had acquired the ability to protect themselves against exposure to a carcinogen through detoxification and repair.
Nrf2-Dependent Suppression of Azoxymethane/Dextran Sulfate Sodium-Induced Colon Carcinogenesis by the Cinnamon-Derived Dietary Factor Cinnamaldehyde. Cancer Prevention Research, 2015; 8 (5): 444 DOI: 10.1158/1940-6207.CAPR-14-0359