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Sprinkle Cinnamon to Avert Alzheimer’s C
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innamon is known as an excellent antioxidant that improves fast- ing blood sugar levels and prevents heart disease. Now new research of- fers yet another benefit and reason to add this potent spice to our daily diet. Researchers at the University of California,
Santa Barbara, have confirmed that cinnamon helps pro- tect against Alzheimer’s disease. They found that the cinnamon compounds cin- namaldehyde and epicatechin help stop the formation of “tangles” of tau protein in the brain, hallmarks of the memory-robbing neurodegenerative disease. The study, published in the Journal of Alzheimer’s Disease, says these pow-
erful antioxidants that give cinnamon its potent flavor and scent defend mental function in a unique way. “Take, for example, sunburn, a form of oxidative damage,” explains Roshni Graves, of the university’s Department of Molecular, Cellular and Developmental Biology. “If you wore a hat, you could protect your face and head from oxidation. In a sense, this cinnamaldehyde is like a cap,” protecting against tau proteins. The findings suggest that sufficient cinnamon consumption might stop the progression of Alzheimer’s or even prevent it.
Cocoa Calms Inflammation F
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ew can say no to a cup of hot cocoa on a cold winter’s night. “Enjoy!” say Penn State
researchers. They have found that a little bit of cocoa may be a powerful diet aid in helping to control inflammation and ameliorate related diseases, including diabetes. Numerous current studies link obesity to inflammation in the body. Cocoa, although a common ingredient
of chocolate, by itself has low-calorie, low-fat and high-fiber content. The researchers fed laboratory mice the human equivalent of 10 tablespoons of cocoa powder—about four or five cups of hot cocoa—along with a high-fat diet for 10 weeks. The control group ate the same diet without the cocoa. Lead researcher Joshua Lambert, Penn State associate professor of food science, says the study results surprised the team, which did not expect the “dramatic reduction of inflam- mation and fatty liver disease” associated
with obesity. Although the animals lost no weight, the cocoa powder supplement reduced liver triglycerides by 32 percent and plasma insulin levels by 27 percent, indicating it might be a powerful obesity-fighting tool. But there is a catch: Adding sugar, an inflammatory substance in itself, to
healthy cocoa will likely neutralize the benefits. Try stevia as a sweetener instead; it’s been used for decades to lower blood sugar.
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