The relationship between mushroom consumption and cognitive performance among middle-aged and older adults: a cross-sectional study

Abstract

Background/Objectives: Bioactive compounds in mushrooms may protect the brain from neurodegeneration by inhibiting the production of amyloid-β and playing an antioxidant role. This study aimed to examine the associations of...

Unearthing the therapeutic benefits of culinary‐medicinal mushrooms for humans: Emerging sustainable bioresources of 21st century

“…Essential bioactives in mushrooms with hypotensive effects include ergosterol, lovastatin, cordycepin, tocopherols, chitosan, ergothioneine, γ-aminobutyric acid, quercetin, and eritadenine [73]. Consuming more mushrooms was found to be positively correlated with enhanced cognitive performance and decreased risk of mild cognitive impairment in middle-aged and older adults [74]. In addition to their antioxidant properties and ability to prevent the synthesis of amyloid-β, bioactive chemicals found in mushrooms may shield the brain from neurodegeneration.…”

Investigating the association between inflammation mediated by mushroom consumption and mild cognitive impairment in Chinese older adults

“…8,9 Studies have reported that consuming mushrooms rich in ergothioneine can improve cognitive function. 10 An increase in mushroom consumption of 10 grams per day was associated with a 12% lower risk of MCI, 11 and consuming more mushrooms was positively associated with better cognitive function. A study on the association between mushroom intake and cognitive function in older adults in the United States suggests that higher mushroom intake may reduce the risk of cognitive decline in older adults.…”