New research has found that mushrooms may help decrease your risk of developing Alzheimer’s disease. According to a recent six-year study published in the Journal of Alzheimer’s Disease, those who consume more than two portions of mushrooms a week, could reduce their risk of developing mild cognitive impairment (MCI) by up to 50%. MCI impairs memory, language, and overall judgment. People with MCI are more at risk for developing Dementia caused by Alzheimer’s and it seems that an ingredient found in mushrooms may help deter this.
These fungi are rich in dietary fiber, antioxidants, proteins, vitamins, and minerals however, researchers suspect it is an amino acid known as Ergothioneine responsible for the most benefits. In this study, six types of mushrooms including golden, oyster, shiitake, white button, dried and also canned mushrooms, were all tested. The serving size was determined to be three-fourths of a cup, and all mushrooms tested, proved to improve cognitive ability. Next, researchers plan to take a closer look at the amino acid Ergothioneine, in a more controlled clinical trial.
Other foods that may help improve your brain function are:
- Avocado
- Fish
- Nuts
- Coffee
- Blueberries
Next time you are compiling your grocery list, you may want to consider adding these on, as even just one serving of mushrooms has been linked to significant health benefits.
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