Cinnamon in the mash?

Latest issue of Zymurgy, page 11, letter to Professor:

"The interesting thing with cinnamon and other high-tannin compounds is that it can combine with precursors of staling compounds in the mashing process and help reduce the oxidizing staling process." 

The Professor says he adds a full teaspoon of cinnamon to every mash.  Like this is common knowledge or something. 

I didn't find anything in a Google search.  Anyone heard of this?

Odd that we spend so much time preventing tannins from the grains, but cinnamon is good. 

I haven't heard of this either.  I did put a stick into my boil towards the end with black pepper, cloves, and nutmeg to dress up the hb51 grain bill at big brew. I still need to bottle those.