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"Alzheimer's disease": eating mushrooms can reduce the risk of cognitive impairment

2019-03-25 来源:转载自第三方
A research team led by researchers at the National University of Singapore published a paper in the new issue of Alzheimer's Disease in the United States that older people who consume more than 300 grams of mushrooms per week can reduce the risk of mild cognitive impairment by half.
Increased number of patients with dementia in China
At present, the number of patients with Alzheimer's disease in China has exceeded 6 million, and it is expected that the number of patients will exceed 20 million in 2050. It is the region with the largest number of AD patients and the fastest growth rate in the world. Even more frustrating is that about two-thirds of patients are moderately severe at the time of diagnosis, and the best dry expectation has been missed, while the mild cognitive impairment (MCI) phase is a critical period for prevention and treatment of AD.
What is mild cognitive impairment?
Mild cognitive impairment (MCI) refers to the progressive decline of memory and other cognitive functions, but does not affect the ability of daily living, and has not yet reached the diagnostic criteria for dementia. According to statistics, the disease is closely related to Alzheimer's disease and Parkinson's disease. It also likes to pick people over 60 years old. The prevalence rate of people aged 60-64 is 6.7%. The older you are, the higher the prevalence will increase. In the population aged 80-84, the prevalence rate is as high as 25.2%. In the age of more and more longevity, for the age of neurological patients, the disease is not allowed for medical personnel, especially neurologists.
Eating mushrooms can reduce the risk of cognitive impairment
Mild cognitive impairment refers to a state of cognitive impairment in which an elderly person has mild memory or other cognitive dysfunction but does not meet the standard of dementia. Researchers believe that eating mushrooms helps reduce the risk of cognitive impairment because the mushroom contains a special compound, ergothione. Ergosine is a natural antioxidant and anti-inflammatory agent that the body cannot synthesize on its own, but it can be obtained from food. Mushroom is one of the main sources of this substance.
From 2011 to 2017, the research team collected data on the height, blood pressure and eating habits of more than 600 Chinese elderly people living in Singapore over the age of 60. Subsequently, the researchers conducted a neuropsychological assessment and cognitive impairment assessment of the subjects.
After excluding age, gender, smoking, alcohol, high blood pressure and diabetes, they found that older people who ate twice a week, about 150 grams of cooked mushrooms, were less than once a week. The risk of mild cognitive impairment in the elderly is 50% lower. The study involves six common edible mushrooms and processed products such as Flammulina velutipes, Pleurotus ostreatus, shiitake mushrooms and white mushrooms.
The research team also found that the level of ergothione in the plasma of patients with cognitive impairment is significantly lower than that of healthy people of the same age. Next, they will continue to conduct controlled experiments on ergothione and other botanical ingredients, such as theanine and catechin in tea, to determine the effectiveness of ergothione in delaying cognitive decline.
Edited by Suzhou Yacoo Science Co., Ltd.


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