Which mushrooms improve memory?

Researchers at the National University of Singapore (NUS) have observed a connection between the consumption of mushrooms (edible parts of mushrooms) and the risk of cognitive decline in a population-based study.
Conducted between 2011 and 2017 by the team from the Department of Medical Psychology and the Department of Biochemistry at Yong Loo Lin University School of Medicine, the study conducted a survey of more than 600 Singaporean Chinese over 60 years of age.
The researchers conducted the study, published in the Journal of Alzheimer's Disease, with support from the NUS Institute of Life Sciences and Mind Science Center, as well as the Ministry of Health's National Medical Research Council.
They reported that seniors over 60 who ate more than 2 standard servings of mushrooms a week could lower their risk of mild cognitive impairment (MCI).
The researchers defined a standard serving as ¾ cup of cooked mushrooms that weighed about 150 grams on average. They added that even one serving a week could reduce the risk of MCI.
Ingredient research
This effect of mushroom consumption was attributed to a single common ingredient found in the 6 different types of medicinal mushrooms mentioned in the study. The ingredient, known as ergothionein (ET), is known as a unique antioxidant with anti-inflammatory properties that cannot be synthesized by the human body, but can be obtained from dietary sources such as mushrooms.
This finding is consistent with a previous study by the same team that evaluated Singaporean elderly people and found that plasma ET levels in those with MCI were markedly lower than healthy elderly people of similar age.
This led them to hypothesize that ET deficiency could be a risk factor for neurodegeneration and that increased ET consumption through food could support cognitive health.
Dr. Irwin Cheah, a research fellow in the Department of Biochemistry commented: “Due to its high oxygen consumption the brain is prone to oxidative stress. Numerous studies have shown that ET is capable of removing certain reactive oxygen species (ROS) and could possibly protect the brain from oxidative damage. "
“We (and other groups) have shown that ET could protect against beta-amyloid, a peptide implicated in Alzheimer's disease, by preventing oligomer formation. Other groups have also shown that ET can protect neurons in various in vitro and in vivo models. "
"Mushrooms also contain a myriad of other compounds and these may also be beneficial in preventing or slowing cognitive decline, but for now our research is focused on ET."
In addition to ET, other compounds found in mushrooms are said to help reduce the risk of MCI. These include certain hericenones, erinazines, scabronins, and dictyoforins that can promote the synthesis of nerve growth factors.
Furthermore, the bioactive compounds in mushrooms can also prevent neurodegeneration by inhibiting the production of beta-amyloid and phosphorylated tau, as well as acetylcholinesterase.
As to whether there were significant differences between the different types of mushrooms used in the study when it came to preventing or slowing ICM, Cheah said: “We did not investigate the effects of ICM between the different types of mushrooms, of the samples were too small”.
“There are no differences in ET levels between different types of mushrooms, but it should be noted that most mushrooms contain much higher ET levels compared to other foods, so in general it can be said that most mushrooms are beneficial. "
Cognitive consideration
The researchers also made sure to determine the MCI of the participants. MCI is considered the state between regular cognitive decline in aging and more severe decline, as in dementia.
Common signs of MCI are memory loss and forgetfulness, as well as compromised cognitive function in areas such as attention, language, and visuospatial skills.
These changes are often subtle, and the elderly with MCI generally do not experience cognitive deficits that affect daily activities, something that patients with Alzheimer's or dementia normally experience.
The researchers wanted to determine whether study participants performed worse on standard neuropsychological tests than their peers with similar levels of education.
They conducted extensive interviews and tests that took into account demographics, medical history, psychological factors, and dietary habits. A male nurse measured his blood pressure, weight, height, grip strength, and walking speed before taking tests for anxiety, cognition, and depression.
This was followed by a standard 2-hour neuropsychology assessment with dementia scores, and the overall test results were thoroughly reviewed with qualified psychiatrists before reaching a diagnostic consensus.
What's to come
In addition to reducing the risk of MCI, the consumption of mushrooms was found to benefit those already experiencing MCI. Previous research supported this conclusion.
Assistant Professor Feng Lei, from the Department of Psychological Medicine, said, "A small trial from Japan reported improvements in cognition among individuals with MCI after consuming dried mushroom powder for 16 weeks."
Driven by these positive findings, the research team is considering conducting another study using a pure ET compound and other plant ingredients such as L-theanine and catechins from tea leaves, to determine whether these phytonutrients can prevent or delay cognitive decline. in subjects with MCI.
Feng said: “We are planning a study on the cognitive benefits of a new nutraceutical or supplement formulation. We plan to combine different phytonutrients based on the findings of this study and many other studies we have done in the last decade. "
“We will focus on older adults with early signs of cognitive decline and those who have APOE e4, a genetic risk factor for Alzheimer's disease. However, this study is still in the planning phase, so we cannot share more details at this time. "
In the more distant future, Feng and his team will also try to pinpoint dietary factors that could be linked to healthy brain aging and reduced risk of age-related conditions.
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