Mushrooms not only refine many hearty meals, they are also very healthy. According to a recent study, eating mushrooms and the like could even prevent preforms of dementia.
Mushrooms are extremely healthy because they contain high amounts of calcium, magnesium and trace elements such as zinc and selenium. Some types of mushrooms also contain vitamins C and D.
Mushrooms , chanterelles, king oyster mushrooms and the like not only contribute to a healthy diet, they also keep the gray cells fit.
Researchers at the National University of Singapore (NUS) were able to demonstrate the positive effects of mushrooms on brain function and memory performance with their current study.
Study shows: mushrooms could more easily prevent dementia
The scientists examined a total of 600 healthy volunteers over the age of 60 and also asked them about their eating habits.
One of the questions asked was whether and in what quantities they eat mushrooms and, if so, which varieties. There was a choice of mushrooms, oyster mushrooms, shiitake, two-lane Egerlinge, dried and canned mushrooms.
In the evaluation, the researchers took into account the consumption of foods such as nuts, fruit and vegetables, which have been shown to have an influence on brain functions.
The scientists then tested the brain activities of the study participants using EEG (electroencephalography) in order to be able to draw conclusions about the ability to remember.
The results show that study participants who ate more than two servings of mushrooms – this corresponds to around 300 grams – per week had significantly fewer cognitive impairments.
Their risk of developing a pre-form of dementia was around 57 percent lower than that of subjects who ate little or no mushrooms.
The researchers suspect that a certain ingredient of mushrooms is responsible for the positive effects on brain performance, the so-called ergothionein.
This amino acid has an antioxidant and anti-inflammatory effect and can protect cells from damage, explains Irwin Cheah from the institute for biochemistry at the NUS and co-student.
In an earlier study, Cheah and his team were able to show that a deficiency of ergothioneins in the human body increases the risk of neurogenerative diseases such as Alzheimer’s.
These findings coincide with the results of the current study. For example, subjects who rarely consumed mushrooms and who were already showing the first symptoms of dementia had lower ergothioneine levels.
With the increasing number of seniors, we have to be more prepared for dementia cases. The current study shows again that the decline in cognitive resources can be prevented to a certain extent.