Posted July 27, 2012
Professor Daniel Fung, an expert in food science at Kansas State University, says cinnamon contains a compound that has the ability to kill bacteria. “If cinnamon can knock out E.coli 0157:H7, one of the most virulent food-borne microorganisms that exists today, it will certainly have antimicrobial effects on other common food-borne bacteria such as Salmonella and Campylobacter.”  Now researchers from Tel Aviv University found that extracts from cinnamon bark inhibit the toxic amyloid polypeptide oligomers and fibrils that have been found in Alzheimer’s Disease (AD) brain plaque formations.  Read more.