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NEW YORK (Reuters Health) – Eating two servings of mushrooms a week reduces the risk of poor memory and cognitive decline by half, according to a new study. This deterioration is a precursor to dementia and Alzheimer's disease, and there is evidence that antioxidants found in some foods protect brain cells from this problem as they age.
The new study was conducted at the University of Singapore and published in the Journal of Alzheimer's. It revealed that the combination of nutrients and antioxidants contained in fungi protects brain neurons from cognitive decline and poor memory.
The results showed that patients with moderate cognitive decline and poor memory did not have certain chemicals in the brain and that the fungus contains natural chemicals that act as an alternative to these substances. .
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