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Mushrooms can reduce the risk of memory problems



Eating mushrooms can reduce the risk of mild cognitive impairment, or the type of MCI, memory disorder, which is often a precursor to Alzheimer's disease.

Singapore researchers used data on 663 men and women over 60 years old. No one had memory or thinking problems at the beginning of the study. In one-to-one interviews, they recorded nutrition information, including questions about the six most commonly used mushrooms. They appreciated the cognitive function with detailed structured interviews and widely used tests for mental acuity. In a six-year study, MCI was developed by 90 in the 90-group

After controlling a lot of health, behavior, and socio-economic factors, including the consumption of meat, green vegetables, fruit and nuts, they found that, compared to those who less than one five ounce of fungus per week was consumed, for those who consumed one or two servings, it decreased by 43 percent. People who ate more than two portions reduced the risk by 52 percent. The study was carried out in Alzheimer's.

The causes of the association are not clear, but the fungi have various antioxidants and anti-inflammatory substances that can suppress the proteins of amyloid beta and you, which are characteristic

Based on these and previous studies, the authors conclude that "the consumption of mushrooms can be potential Preventive Action to Revitalize the Cognitive Decline and Neurodegeneration of the Elderly "


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