Indeed, cinnamon and its main constituents (i.e., cinnamaldehyde and cinnamic acid) were shown to improve memory and learning by lowering amyloid plaque in the hippocampus and tau-protein phosphorylation, thanks to their antioxidant, anti-inflammatory, and anti-cholinesterase action, along with neurotrophic impact, neural maintenance, and insulin signaling enhancement [22]. The gene discussed is BCHE; the disease is amyloidosis.