By Tim Brown

Snip

A recent study by researchers at the National University of Singapore (NUS) found that older adults who consume more mushrooms in their diet have a significantly lower risk of mild cognitive impairment than those who don’t.

To understand how mushroom intake can affect brain function, the NUS researchers analyzed data from 663 Singaporeans aged 60 and above. This six-year study, published in the Journal of Alzheimer’s Disease, was conducted from 2011 to 2017 and looked in particular at the amount of mushrooms the participants consumed in a week.

The researchers found that compared to participants who ate mushrooms less than once a week, those who consumed more than two portions of mushrooms per week had a 50 percent lower risk of having mild cognitive impairment. This association was independent of age, gender, education, alcohol consumption, smoking habits, physical and social activities, and other conditions like hypertension, stroke, diabetes and heart disease.

For reference, a portion is equivalent to a 3/4 cup serving of cooked mushrooms weighing about 150 grams (g). Two portions is about half a plate of cooked mushrooms. This is how much you should eat in a week to decrease your odds of having mild cognitive impairment, according to the study. On the other hand, the study also reported that consuming even just one small portion of mushrooms weekly can go a long way toward keeping your brain healthy.

Mushrooms are a versatile and nutritious culinary ingredient, being one of the few food sources of ergosterol. This compound is converted into vitamin D2 upon exposure to ultraviolet (UV) light. A one cup serving of mushrooms can also provide plenty of other nutrients, such as protein, copper, B vitamins, potassium and iron.

But most importantly, the NUS researchers believe that the brain-boosting effect of mushrooms is thanks to ergothioneine, an amino acid found in almost all mushroom varieties. “[Ergothioneine] is a unique antioxidant and anti-inflammatory which humans are unable to synthesise on their own. But it can be obtained from dietary sources, one of the main ones being mushrooms,” explained Dr. Irwin Cheah, one of the study authors.

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Chaga mushroom (Inonotus obliquus)

Oyster mushroom (Pleurotus ostreatus)

Lion’s mane (Hericium erinaceus)

Maitake (Grifola frondosa)

Reishi (Ganoderma lucidum)

Shiitake (Lentinula edodes)

MUCH more on link:

https://thewashingtonstandard.com/6-mushrooms-you-can-ingest-to-prevent-cognitive-impairment-reduce-your-dementia-risk/