Six types of mushrooms were analyzed in the study, and all were shown to be associated with reduced levels of Mild Cognitive Impairment.
Researchers said compared with participants who consumed mushrooms less than once per week, those who ate two portions per week had reduced odds of having MCI and that the"association was independent of age, gender, education, cigarette smoking, alcohol consumption, hypertension, diabetes, heart disease, stroke, physical activities and social activities. Our cross-sectional data support the potential role of mushrooms and their bio-active compounds in delaying neurodegeneration.
. The condition causes a “slight but noticeable and measurable decline in cognitive abilities, including memory and thinking skills.” Cognitive changes in individuals with MCI are serious enough to be noticed by them and other people but not severe enough to interfere with daily life or independent function.
“People with MCI are still able to carry out their normal daily activities. So, what we had to determine in this study is whether these seniors had poorer performances on standard neuropsychological tests than other people of the same age and education background,” said Feng. “Neuropsychological tests are specifically designed tasks that can measure the various aspects of a person’s cognitive abilities.
. “ET is a unique antioxidant and anti-inflammatory which humans are unable to synthesize on their own. But it can be obtained from dietary sources, one of the main ones being mushrooms.”by the team on senior Singaporeans revealed that plasma levels of ET in participants with MCI were “significantly lower than age-matched healthy individuals.
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