Researchers at the National University of Singapore (NUS) near Clementi hypothesized that eating mushrooms could help preserve cognitive function in late adulthood, so they conducted a new study.
Their findings — which now appear in the Journal of Alzheimer’s Disease — have found that people who integrate mushrooms into their diets — even if they only consume them in small portions — appear to have a lower risk of mild cognitive impairment (MCI), which often precedes Alzheimer’s disease.
Mushrooms alone could have a dramatic effect on cognitive decline.
The researcher’s analysis revealed that eating more than two portions of cooked mushrooms per week could lead to a 50 percent lower risk of MCI.
In the future, researchers would like to conduct more tests on the effect of ergothioneine (ET) and other plant derived compounds, verifying their protective role on brain health.
Original Article: https://www.medicalnewstoday.com/articles/324710.php