Mushrooms are superfoods that protect both your brain and body.
A recent large study published in the Journal of Alzheimer’s Disease found that eating mushrooms can cut your risk of cognitive decline in half.
Specifically, adults who consumed more than two portions of mushrooms weekly had 50 percent reduced odds of having mild cognitive impairment, an early stage of memory loss or other form of cognitive decline.
A portion was defined as three quarters of a cup of cooked mushrooms with an average weight of around 150 grams. While two portions (roughly half a plate) had the most protective effect, even one small portion of mushrooms was shown to be beneficial to reduce the risk of cognitive decline.
Six types of mushrooms were included in the study: Golden, oyster, shiitake, white button, and dried and canned mushrooms. However, it is likely that other mushrooms would have beneficial effects as well.
The researchers believe the brain-boosting benefits in mushrooms could come down to a compound called ergothioneine found in almost all varieties. Ergothioneine is a potent antioxidant and anti-inflammatory amino acid which people are unable to make on their own. It can only be obtained from food, with mushrooms by far being the main dietary source.
