ANTICANCEROUS PROPERTIES OF CINNAMON
Cinnamon is a spice obtained from the bark of branches of the cinnamon tree, which is a tropical and humid climate plant with yellow flowers. Its generic name Cinnamomum means “sweet wood”. Although it is originally from Sri Lanka and India, it is currently cultivated in several tropical countries. Cinnamon is one of the most used spices in Mexican cuisine due to its versatility and variety of uses.
Cinnamon is rich in calcium, manganese, fiber, and antioxidants (polyphenols), which help strengthen bones and combat free radicals, which cause aging, DNA alterations, and various diseases. Therefore, its consumption reduces the risk of heart disease and some types of cancer, strengthens the immune system, and slows down the aging process.
American scientists have shown that therapy with cinnamon extract (CE) results in lower migration of invasive breast and ovarian cancer cells, followed by reduced levels of expression of both VEGF and HIF-1 proteins. In addition, significant suppression of blood vessel formation and tumor growth was demonstrated after CE treatment in a mouse model with a human ovarian tumor, which is a deadly malignancy in women.
Therefore, it is recommended to include cinnamon in the daily diet to prevent cancer or as a supplement during immunotherapy treatment.
Reference
Nimisha_agarwal. (2023). Efectos anticancerígenos de la canela.
ZenOnco.io. https://zenonco.io/es/las-c%C3%A9lulas-cancer%C3%ADgenas/canela-para-combatir-el-cancer/
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source https://williamscancerinstitute.com/anticancerous-properties-of-cinnamon/
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