According to a study, people who eat about 300g or more of cooked mushrooms have a reduced risk of mild cognitive impairment (MCI), or the middle ground between natural brain decline and dementia.
People who suffer from MCI can experience forgetfulness as well as reduced language and attention skills.
The researchers discovered that those who eat more than two portions of cooked mushrooms each week were 50 percent less likely to have MCI. And even consuming small portions regularly can still be beneficial for a person’s mental health.
Scientists said that mushrooms are known to contain an amino acid which the body can’t produce for itself and is found in particularly low levels in people with MCI.
Other substances which stimulate nerve growth found in mushrooms, such as hericenones, erinacines, scabronines, and dictyophorines were also noted by the team of researchers.
The research was published in the Journal of Alzheimer’s Disease and mentioned mushrooms such as the white button mushrooms, shiitake, golden varieties, and even dried and canned mushrooms.
Researchers believe that the positive effects found in mushrooms can also be produced by many other types of fungi.