قالب وردپرس درنا توس
Home https://server7.kproxy.com/servlet/redirect.srv/sruj/smyrwpoii/p2/ Health https://server7.kproxy.com/servlet/redirect.srv/sruj/smyrwpoii/p2/ Eating mushrooms can reduce cognitive decline risk, study finds

Eating mushrooms can reduce cognitive decline risk, study finds



Eating mushrooms could reduce the risk of developing Mild Cognitive Impairment (MCI), and a new study published in the Journal of Alzheimer's Disease this month found

Researchers with Department of Psychological Medicine and Department of Biochemistry at NUS Yong Loo Lin School of Medicine in Singapore spent six years ̵

1; from 2011 to 2017 – collecting data from more than 600 Chinese seniors (60 years of age or older) living in the city-state

SCIENTISTS 'REVERSE' ALCOHOLISM IN RATS BY SHOOTING LASERS AT THE PART OF THEIR BRAINS

They found that those who ate more than two standard portions – two standard portions are equivalent to about half a plate, researchers said – a week "may have 50 percent reduced odds" of having MCI

MCI, according to a statement on the findings of the NUS Yong Loo Lin School of Medicine, is "the stage between the cognitive decline of normal aging and the more severe decline of dementia."

Seniors afflicted with MCI often display some form of memory loss or forgetfulness and may also show a deficit in other cognitive functions such as language, attention, and visuospatial abilities. However, the changes can be subtle, as they do not experience the disabling cognitive deficits that affect everyday life activities, which is characteristic of Alzheimer's and other forms of dementia, "

Although the study specifically referred to six types of mushrooms – golden, oyster, shiitake, white button mushrooms, dried mushrooms and canned mushrooms – the scientists noted that other types of mushrooms could also have similar benefits

A certain compound found in the mushroom varieties studied – ergothioneine (ET ) – may be linked to "the reduced prevalence of MCI in mushroom eaters," they said.

"ET is a unique antioxidant and anti-inflammatory that humans are unable to synthesize on their own. But it can be obtained from dietary sources, one of the main ones being mushrooms, "Irwin Cheah, senior research fellow at NUS Biochemistry, said in the statement.

Feng Lei, the study's lead author, called the" and encouraging. "

" DRINKING HOT TEA LINKED TO INCREASED ESOPHAGEAL CANCER RISK, STUDY FINDS

"Other foods, too, are also meant to help improve brain function. Berries, nuts and seeds, whole grains, avocados, and eggs, among other things, are also beneficial for the health of both short and long term,


Source link