Cinnamon and its active substances, cinnamaldehyde and procyanidin B2, had an inhibitory effect on early-stage prostate cancer...
Digital Desk: The most recent study conducted by the ICMR-National Institute of Nutrition (NIN) has confirmed that cinnamon, a common spice in Indian cuisine, has several health benefits.
The research showed that when given orally to rats, cinnamon and its active substances, cinnamaldehyde and procyanidin B2, had an inhibitory effect on early-stage prostate cancer. The objective of the study was to evaluate in vivo in male rats the chemopreventive efficacy of cinnamon (CN) and its bioactive components (cinnamaldehyde or procyanidin B2).
Adult rats used in this study were given cinnamon or its bioactive components via food for 16 weeks before the induction of cancer. It was shown that 60–70% of rats eating cinnamon or its active components had histologically normal prostates.
Ayesha Ismail, head of endocrinology division who led the study said, "We investigated potential mechanisms for the chemopreventive effect and found that cinnamon and its active ingredients could reduce oxidative stress and the spread of cancer cells in the prostate gland. Interestingly, we also detected a favourable effect on bone mineral content and a decrease in bone deterioration in these rats."
ICMR-NIN director R. Hemalatha stated, “It is encouraging to see these results about cinnamon, the humble Indian spice that is commonly used in our cuisine. However, these outcomes warrant more detailed studies before any dietary recommendation can be made."
An official announced the publication of the study titled "Chemopreventive effect of cinnamon and its bioactive compounds in a rat model of premalignant prostate carcinogenesis" in the worldwide peer-reviewed journal "Cancer Prevention Research."
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