Cinnamon is the third most popular spice in the world, after black pepper and vanilla.

Cinnamon is refined from tree bark, so it contains phytonutrient compounds. According to a study published recently in the journal Cancer Prevention Research, one of these phytonutrients could help doctors fight colorectal cancer.

The compound is called cinnamaldehyde [sinn-uh-MAL-duh-hyde]. It’s the main flavoring agent in cinnamon, responsible for the spice’s distinctive smell and taste.

Cinnamaldehyde also happens to activate a powerful cancer-inhibiting protein found in mammals, including people. Scientists call this protein N-R-F-Two. A previous laboratory study showed that cinnamaldehyde elicited a cell-protective antioxidant response from N-R-F-Two in human colon cells.

The current study demonstrates that mice fed cinnamaldehyde were less likely to develop colorectal cancer than a control group that didn’t get cinnamaldehyde. Mice from the experimental group showed less cell damage and less weight loss, and cinnamaldehyde seemed to be the decisive factor.

We’re not suggesting that you start eating cinnamon toast for breakfast every day, but these results are encouraging, for several reasons.

First, if scientists can unlock the cancer-fighting secrets of cinnamaldehyde, it may lead to a new generation of therapy options.

Also, new drugs derived from cinnamon might be approved fairly quickly because cinnamon is a well-known and widely available substance.

Not surprisingly, the researchers plan further testing.

And based on a parting comment in the study, the researchers aim to prove that ordinary, powdered cinnamon can be used to prevent cancer.

So maybe that joke about cinnamon toast wasn’t so far off base after all.