Cinnamon, popular in dessert recipes, may also have anti-cancer benefits. Cinnamic aldehyde, the compound that gives it its taste, is believed to be a potent inhibitor of colorectal cancer carcinogens.
Researchers at the University of Arizona (USA) fed mice with direct addition of cinnamic aldehyde, the compound that gives cinnamon its flavor and scent.
The conclusions of their experiment revealed that the cells of the supplemented animals acquired capacities to protect themselves against carcinogens. This compound both eliminates the toxic agent and also promotes cell repair.
This finding is important, but researchers must confirm the effects of cinnamaldehyde on humans and determine whether this compound is able to prevent colorectal cancer as well.
Colorectal cancer, a public health issue
Each year colorectal cancer affects more than 42,000 new people in France. 23,200 men and 18,900 women over 50. It is the 3rd most common cancer, but also the 2nd deadliest cancer, with more than 17,500 deaths per year.
Colorectal cancer remains a very deadly cancer while there is simple screening that can save lives, but for which participation is still too low. Early detection can identify the disease at an early stage, or even prevent cancer by detecting polyps or adenomas, before they degenerate into cancerous lesions. The earlier a colorectal cancer is detected, the less treatment is heavy, and the greater the chances of a cure.
Read also:
Screening for colorectal cancer: the benefits of immunoassay
Colorectal cancer: are you at risk?
Colon cancer: 35,000 cancers discovered thanks to colonoscopy