A compound derived from cinnamon has been shown to be a potent inhibitor of colorectal cancer.

Researchers at the University of Arizona College of Pharmacy and the UA Cancer Center found that mice fed cinnamaldehyde — the compound that gives cinnamon its distinctive flavor and smell — protected them against colorectal cancer by reducing their risk of exposure to a carcinogen through detoxification and repair.

“This is a significant finding,” said lead researcher Georg Wondrak. “Because colorectal cancer is aggressive and associated with poor prognoses, there is an urgent need to develop more effective strategies against this disease.”

Wondrak said the findings of study, published online in the journal Cancer Prevention Research, pave the way for clinical trials to determine if the compound is also effective in preventing cancer in human patients.

“Can cinnamon do it, now that we know pure cinnamaldehyde can? And can we use cinnamaldehyde or cinnamon as a weapon to go after other major diseases, such as inflammatory dysregulation and diabetes?” he said. “These are big questions to which we might be able to provide encouraging answers using a very common spice.”