新加坡国立大学的一项研究发现，相较于每周摄取少于一份菇类的人，每周摄取两份以上菇类的参与者罹患轻度认知障碍的可能性要低57％。研究人员认为这可能是由于菇类富含麦角硫因 —— 一种具有抗氧化和抗炎功效的化合物。
Mushrooms are rich in ergothioneine
A study by the National University of Singapore found that participants who ate more than two portions of mushrooms a week were 57% less likely to have mild cognitive impairment compared to those who ate less than one portion a week. Researchers think this may be because mushrooms are rich in ergothioneine—a compound with antioxidant and anti-inflammatory effects.
Emerging evidence has suggested that mushrooms may have neuroprotective properties. However, up to date, only two epidemiological studies have examined cognitive benefits of mushroom consumption in community-living elderly individuals. In the Hordaland Health Study, mushroom intake was linearly associated with better cognitive performance among Norwegians aged 70–74 years. More recently, investigators from the Ohsaki cohort 2006 study showed that frequent mushroom consumption of 3 times per week or more was associated with a 19% reduced risk of incident dementia among Japanese aged 65 years and above.
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