Cinnamon, a common spice used for flavouring food, seems to interfere with the development of Parkinson’s disease.
It even seems to reverse some of the damage caused in the brain by the disease, say researchers at Rush University Medical Centre.
Their work has so far been restricted to tests on laboratory mice, but they’re hopeful they will see similar results in human subjects.
Ground cinnamon metabolizes into sodium benzoate, an approved drug, which enters the brain, stops the loss of proteins associated with the disease, protects neurons, normalises neuro-transmitter levels affected by the disease, and improves motor functions.
The researchers found that Ceylon cinnamon is more effective than Chinese cinnamon.
They believe the spice could be a safe and effective therapy for Parkinson’s, and one that is readily available.
(Source: Journal of Neuroimmune Pharmacology, 2014; doi: 10.1007/s11481-014-9552-2)
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