Oxidation is a process observed in the browning of sliced fruit or the rusting of a bicycle left out in the rain.
In our bodies, oxidation is necessary for cells to do their work, but the process results in by-products known as free radicals that can damage neurons and contribute to the development of Alzheimer’s disease.
A recent study published in the Journal of Alzheimer’s Disease found that two compounds in cinnamon — cinnamaldehyde and epicatechin — may prevent this oxidative brain stress and buildup of tau proteins, which are found in Alzheimer’s disease.
Experiments showed that both of these compounds inhibited oxidation and aggregation of tau.
If cinnamon doesn’t agree with your taste buds, you can get epicatechin in your diet from other antioxidant foods, such as chocolate, blueberries, and red wine.
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