Current research in Nutritional Neuroscience (2023–2025) has confirmed a significant correlation between cinnamon and improved cognitive function, specifically in memory and learning. Scientists have found that compounds in Ceylon cinnamon, such as cinnamaldehyde and epicatechin, can inhibit the accumulation of tau protein and amyloid-beta plaques—two primary markers of Alzheimer’s disease. By reducing neuroinflammation and protecting neurons from oxidative stress, Ceylon cinnamon effectively acts as a "brain shield," supporting the ancient belief in its power to sharpen the mind.
Science Validates Ancient Cognitive Tonics
