Mushrooms May Reduce Risk of Cognitive Decline in Older Adults

A six-year study from the National University of Singapore (NUS) published in the Journal of Alzheimer's Disease determined older adults who ingest more than two weekly servings of mushrooms may halve their risk of mild cognitive impairment (MCI), reports Psych Central . The researchers focused on six types of mushrooms common to Singapore, including golden, oyster, shiitake, and white button mushrooms, as well as dried and canned mushrooms. The authors also think other mushrooms would yield similar positive effects. One serving was described as three-quarters of a cup of cooked mushrooms, with an average weight of about 150 grams, while two servings were equivalent to about half a plate. "We're very interested in a compound called ergothioneine (ET)," said NUS' Irwin Cheah. "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."