In 2012, topically applied cinnamon was demonstrated to significantly increase collagen levels in human skin, thanks to its signature
compound cinnamaldehyde.
Almonds have such a distinctive flavour, and in the spice cinnamon,
the compound cinnamaldehyde is responsible for the strong aroma.
Not exact matches
The use of
cinnamaldehyde, the
compound responsible for the bright, sweet smell of cinnamon, has proven effective in preventing the tau knots.
Not only does it quench the burn of oxidation, it is actually activated by oxidation so the
compound can interact with the cysteines on the tau protein in a way similar to the protective action of
cinnamaldehyde.
The researchers packaged peppermint oil and
cinnamaldehyde, the
compound in cinnamon responsible for its flavor and aroma, into silica nanoparticles.
This recent 2014 study tested the effect of two plant
compounds,
cinnamaldehyde from cinnamon and carvacrol from oregano, on clostridium difficile.
What's most interesting is that the scientists here identified the
compounds responsible — two antioxidants in cinnamon called eugenol and
cinnamaldehyde.
Gunawardena D., Karunaweera N., Lee S. Van Der Kooy F., Harman DG., Raju R., Bennett L., Gygengesi E., Sucher NJ., Munch G. «Aanti - inflammatory activity of cinnamon (C. zeylanicum and C. cassia) extracts - identification of E-cinnameldehyde and o - methoxy
cinnamaldehyde as the most potent bioactive
compounds.»
Cinnamon oil is OK because the active
compound,
cinnamaldehyde, is found in both the oil and the powder.
It turns out that the signature
compound of cinnamon bark,
cinnamaldehyde, can stimulate the activity of insulin - like growth factor 1.
Cinnamon contains a
compound called
cinnamaldehyde, also responsible for the flavour, which stimulates IGF - 1 activity when applied to the skin.