Memory Enhancement With Mushrooms
Eating mushrooms may reduce the risk of mild cognitive impairment (M.C.I. ), a type of memory impairment that is frequently a precursor to Alzheimer's disease. Data from 663 Chinese men and women over the age of 60 were evaluated by researchers in Singapore. In one-on-one interviews, they documented diet information, including questions on six species of commonly consumed mushrooms. They conducted comprehensive structured interviews and regularly used mental acuity tests to assess cognitive performance.

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They discovered that those who consumed one to two portions of mushrooms per week had a 43 percent lower risk of M.C.I. compared to those who consumed less than one five-ounce portion per week after controlling for a variety of health, behavioral, and socioeconomic factors such as consumption of meat, green vegetables, fruits, and nuts. People who ate more than two pieces were 52% less likely to die. The findings were reported in the Journal of Alzheimer's Disease.

Although the reasons behind the association are unknown, mushrooms contain antioxidants that may prevent the production of amyloid beta and tau proteins in the brain, which are hallmarks of Alzheimer's disease.