Category Archives: Dietary Intake of Cinnamon Associated with Better Working Memory

Dietary Intake of Cinnamon Associated with Better Working Memory

Cinnamon (Cinnamomum spp., Lauraceae) Working Memory Prediabetes People with diabetes or prediabetes have a higher risk for cognitive impairment. Evidence from experimental, clinical, and epidemiological studies indicates that consumption of culinary herbs and spices such as cinnamon (Cinnamomum spp., Lauraceae) bark, turmeric (Curcuma longa, Zingiberaceae) rhizome, and ginger (Zingiber officinale, Zingiberaceae) rhizome may improve working memory (WM). The authors hypothesize

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