Eating mushrooms regularly can reduce the risk of cognitive decline

A research report by researchers from the National University of Singapore was published in the American Journal of Alzheimer's disease, saying that elderly people who eat more than 300 grams of mushrooms per week are at risk of cognitive decline. Lightness may be halved.

Mild cognitive impairment refers to other cognitive dysfunction of the elderly but not to the point of memory loss.

Researchers believe that eating mushrooms reduces the risk of cognitive decline because fungi contain a special compound, ergothioneine.

Ergothioneine compounds in mushrooms reduce the risk of cognitive decline.

Ergothioneine is a natural antioxidant and anti-inflammatory that the body cannot synthesize itself, but it can be "taken" from food. Mushrooms are one of the main sources of this substance.

From 2011 to 2017, the team collected data on the height, blood pressure and eating habits of more than 600 people over 60 who live in Singapore.

Later, the researchers conducted psychological evaluations and cognitive decline of subjects.

After eliminating factors such as age, gender, smoking, alcohol consumption, high blood pressure and diabetes, they found that people who ate cooked mushrooms twice a week at about 150 grams each Reducing the risk of cognitive decline is 50% lighter than the elderly who eat mushrooms less than once a week.

The study consists of six common edible fungi such as needle mushroom, oyster mushroom, mushroom mushroom .

Previous research has also shown that ergothioneine in plasma of patients with cognitive impairment is significantly lower than healthy people of the same age.

• Eat more mushrooms to prevent cognitive decline and neurological degeneration in the elderly