Cinnamon Component Prevents Colorectal Cancer In Mice

News Release Date: 
Friday, June 26, 2015

A research project conducted at the University of Arizona College of Pharmacy and the UA Cancer Center suggests that a substance present in cinnamon can act as a potent inhibitor of colorectal cancer. Georg Wondrak, PhD, and Donna Zhang, PhD, recently completed a study that revealed adding cinnamaldehyde (the substance responsible the flavor and smell of cinnamon) to the diets of mice actually can protect the animals against colorectal cancer development. As a response to the substance, their cells seemed to acquire a protection against a carcinogen through repair and detoxification. The study, titled “Nrf2-dependent suppression of azoxymethane/dextrane sulfate sodium-induced colon carcinogenesis by the cinnamon-derived dietary factor cinnamaldehyde,” was published in Cancer Prevention Research. Read More