2 Portions Of This Food Halves Risk Of Memory Loss
Any variety may well have the beneficial effect as they all contain an antioxidant called ergothioneine.
Two portions of mushrooms a week halve the risk of memory loss, research finds.
Mild cognitive impairment, as it is known, is frequently a precursor to dementia.
Older people eating around half a plate of mushrooms per week, though, were at half the risk of developing the condition.
Even one small portion of mushrooms a week may be enough to have a meaningful effect, the scientists think.
Penn State researchers did some further investigations in 2021 and found that in a sample of almost 25,000 people, those who regularly ate mushrooms had a lower risk for depression.
The study found that six commonly eaten mushrooms were linked to a 50 percent lower risk of cognitive decline.
and canned mushrooms.
However, any variety of mushrooms may well have the beneficial effect as they all contain an antioxidant called ergothioneine.
Mushrooms are rich in B vitamins: riboflavin [B2], folate [B9], thiamine [B1], pantothenic acid [B5] and niacin [B3]. These help the body utilize energy from the food we consume and produce red blood cells, which carry oxygen throughout the body.