A new interesting study says that there may be a good chance that mild cognitive impairment (MCI) will be much less likely for older people who like to eat a mushroom regularly with their meals.
MCI is usually seen as the stage between the cognitive decline of normal aging and the more serious dementia decline. Older people affected by MCI often exhibit some loss of memory or memory and may lack other cognitive function such as language, height and vision capabilities.
However, the changes can be subtle, as they are not affected by cognitive deficits that affect daily activities, characterized by Alzheimer's and other forms of dementia.
That said, a team from Lin Yong Loo School of Medicine at the National University of Singapore (NUS) found that older people who eat more than two standard parts of mushrooms each week could reduce their risks of mental decline as 50%.
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A portion was defined as three quarters of a cooked mushroom cup with an average weight of about 150 grams. Two parts would be approximately half a plate. While the size of the parts acts as a guideline, it was pointed out that even a small amount of mushrooms per week might be beneficial in reducing MCI chances.
“This correlation is surprising and exciting. It seems that one commonly available ingredient could have a major impact on cognitive decline, ”said Assistant Professor Lei Feng, who is from the Department of Psychological Medicine of NUS, and the main author of the work. this.
The six-year study, carried out between 2011 and 2017, collected data from over 600 Chinese ancestors over 60 years of age who lived in Singapore. The results were published online in the. T Journal of Alzheimer's Disease earlier this week.
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“People with MCI can still do their daily activities. So what we had decided in this study was whether these seniors had worse performance on standard neuropsychologist tests than others of the same age and educational background, ”explained Feng. “Neurochemical tests are specifically designed tasks that can measure different aspects of a person's cognitive ability. In fact, some of the tests are taken for use in this study from the commonly used IQ test battery, the Wechsler Adult Scale Information Scale (WAIS). ”
The researchers therefore carried out extensive interviews and tests with senior citizens to establish an accurate diagnosis. “The interview takes into account demographic information, medical history, psychological factors, and dietary habits. Nurse measures blood pressure, weight, height, handgrip, and walking speed. They will also test simple screens on cognition, depression, anxiety, ”Feng said.
Subsequently, a standard two-hour neuropsychological assessment was carried out, together with a dementia rating. The overall results of these trials were discussed in depth with expert psychiatrists involved in the study to obtain a diagnostic agreement.
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Six mushrooms were commonly used in Singapore in the study: golden mushrooms, oysters, shiitake and white button, as well as dried and canned mushrooms. However, other mushrooms that are not referred to are likely to have beneficial effects.
The researchers believe that the reason for reduced MCI prevalence in mushroom additives may be down to a specific compound found in almost all types.
“We are very interested in a compound called ergothioneine (ET),” said Dr Irwin Cheah, a senior research researcher at the NUS biochemistry department. “ET is a unique and anti-inflammatory antioxidant that people cannot synthesise individually. But it can be obtained from diet sources, and mushrooms are one of the largest. ”
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An earlier team study on older Singapore showed that ET plasma levels in participants with MCI were much lower than that of healthy people with age. As a result of the work, published in Biochemical magazine and Biophysical Research Communications in 2016, the view was that a deficit in ET could be a risk factor for neurodegeneration, and may increase ET intake through mushroom consumption of cognitive health. ahead.
Other compounds contained in mushrooms may take advantage of the risk of reducing cognitive decline. Hegenone, cystic, scabronines and certain dictyophorines can promote the synthesis of nerve growth factors. Biomass compounds in mushrooms can protect the brain from neurodegeneration by preventing amyloid beta and production of phosphorous, and acetylcholinesterase.
The next step is to research the team could do a randomized controlled trial to make the pure compound of ET and other ingredients based on plants, such as L-lynine and catechins from tea leaves, to ensure the effectiveness of fonts are determined in a cognitive delay decline. Such interventions will lead to stronger conclusions on causal relationships. In addition, Feng and his team hope to identify other dietary factors that may be related to healthy brain aging and reduced risk of age-related conditions in the future.
(Source: National University of Singapore)
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