University of Arizona College of Pharmacy Researchers and the UA Cancer Center say a compound found in cinnamon is a potent colorectal cancer preventor.

New research suggests eating cinnamon may help prevent colorectal cancer, at least in mice.

Previous research has linked this spice to blood pressure reduction and blood sugar control.

Traditional Chinese Medicine (TCM) has used both the cinnamon tree bark and cinnamon tree branches for over a thousand years.

The bark of the tree is known as Gui Zhi and used in Chinese herbal formulations as a warming and dispersing herb. It helps protect against catching a cold and it can facilitate at warming the Qi, or energy of the body.

Researchers at Arizona College of Pharmacy found the compound that gives cinnamon its distinctive smell and flavor, cinnamaldehyde, also seems to protect rodents against colorectal cancer.

“This is a significant finding,” UA Cancer Center researcher Dr. Donna Zhang, said in a press release. “The next steps are to see if the spice alone can protect against cancer, and see if results can be replicated in people.”

“Can cinnamon do it, now that we know pure cinnamaldehyde can?” he said. “And can we use cinnamaldehyde or cinnamon as a weapon to go after other major diseases, such as inflammatory dysregulation and diabetes? “

Chinese herbs like cinnamon have always been used in TCM with other herbs in synergistic combinations. Using this Chinese herb or any others as a single herb should only be done under the care of a professional trained in Chinese medicine or herbal medicine.  In TCM, Chinese herbs are most often combined to enhance or create an entourage effect for the desired action and to minimize any potential side effects.  Should you have any questions about cinnamon or other Chinese herbs,   get in touch with Cathy at Pacific Herbs for a free consultation at 877-818-9990.