 Mushrooms to the Rescue
When parents say “Eat your vegetables”, now is the time to listen. Scientists recently discovered that 300g of mushrooms could cut the risk of mild cognitive impairment (MCI). Let’s face it, we aren’t getting younger.
People with MCI have lower levels of amino acid and therefore more inclined to natural brain decline and dementia. Symptoms include forgetfulness and reduced language and attention skills. To clarify, this condition is a set of symptoms rather than a specific disease. It is between the realm of normal age-related decline and dementia, though people with it are more likely to suffer worse mental conditions than expected. There is a silver lining though. Mushrooms contain the amino acid that the body can’t make for itself–one that is vital for people with MCI.
Researchers at the National University of Singapore studied over 600 Chinese people over 60 during the course of six years. Their diet, health, and brain functions were tested after accumulated damage over time. Those that ate more than two portions of cooked mushrooms reported 50% less risk for MCI.
“This correlation is surprising and encouraging”-Feng Lei, researcher
It is a common ingredient that a portion of the population may not like. However, even in small doses it can prove to be effective in helping people carry out their daily activities and improve mental abilities.
Mushrooms contain ergothioneine (ET), a unique antioxidant and anti-inflammatory unable to be synthesized by humans. This is a compound low in people with MCI. Whether it be white button, oyster, shiitake, dried, canned, or golden mushrooms, they work.
Mr. Feng and his team hope for more developing research on this study. Causative link or coincidence? Only time will tell. This research has been published in the Journal of Alzheimer’s Disease.
