A recent survey by Singapore scientists noted that regular consumption of mushrooms can help preserve cognitive functions in the elderly.
The investigation included in excess of 600 respondents more than 60 years old, and their nutrition and intellectual capacities were observed for a long time, from 2011 to 2017.
The creators of the investigation reasoned that, in spite of the fact that it can not be affirmed that there is an immediate association between the utilization of mushrooms and cerebrum capacities, individuals who have the propensity for eating mushrooms two times per week have less memory issues than individuals who eat mushrooms not exactly once per week. It is estimated that the risk of mild cognitive impairment in this way is reduced by 43%, while three servings weekly reduce the risk by 52%.
The beneficial effects of mushrooms are due to the antioxidants and anti-inflammatory ingredients that mushrooms contain and can prevent the accumulation of beta-amyloid and tau protein in the brain that is present in Alzheimer’s disease.