Cinnamon may reverse the effects of a high-fat diet by stopping fat from settling around the belly, Joinfo.com reports with reference to MailOnline.
The spice was found to slow the fat-storing process and lessen the risk of heart damage due to eating unhealthy foods.
The preliminary study, presented at an American Heart Association conference on Saturday, was conducted on rats but researchers are hopeful the same results would be seen in humans.
Rodents were fed a cinnamon supplement for 12 weeks and at the end of the study were found to have more antioxidant and anti-inflammatory molecules that protect the body from the damages of stress.
They also weighed less and had didn’t have as much belly fat, although they were consuming a high-fat diet.
The health benefits of cinnamon have also been linked to soothing stomach digestion and making people smarter by improving their understanding.
Just a sprinkling of the brown powder in a hot drink, oatmeal or cereal could lead to boosting a brain protein that helps organize and store memory, according to researchers at Rush University Medical Center in Chicago in 2016.
Cinnamon is made from the inner bark of the Cinnamomum tree and from this cinnamon sticks and cinnamon powder are made.
It is loaded with antioxidants, and the spice can help stop inflammation and assist those with diabetes by lowering blood sugar levels.
Australian researchers found cinnamon will help lower the stomach temperature, which aids digestion, up to two degrees.
This in turn avoids damage to the stomach’s lining, reducing inflammation and many diseases of the guts, said experts at RMIT University’s School of Engineering in Melbourne.
This property may also explain why the rust-colored spice from a tree bark is so popular in hot countries.
In 2010, a study from the Center for Applied Health Sciences in Fairlawn, Ohio, found that a cinnamon-water solution contains antioxidants that can cut the chances of getting obesity or diabetes by up to 23 percent.
The household ingredient could also aid those with Parkinson’s disease. Scientists said in 2014 the spice is the source of a chemical that can protect the brain.
Livers convert cinnamon into sodium benzoate, an approved drug used in the treatment for brain disorders.
In a study of mice at Rush University Medical Center in Chicago in 2014, a team of researchers found that the chemical enters the brain, stops the loss of proteins that help protect cells, protects neurons and improves motor functions.
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