Monday, 27 May 2019

Turns out, the consumption of mushrooms could reduce the risk of you getting brain damage


IllustrationIllustration - Sometimes, many people still question nutrition from mushroom consumption. In fact, mushroom has good benefits for the body. One of them is to prevent dementia. A study conducted by the National University of Singapore (NUS) has found that those who consume more than two servings of mushrooms a week can reduce the risk of getting brain damage, especially Mild Cognitive Impairment (MCI).

One portion of mushrooms intended is around 150 grams. Two servings equal to half a plate. In this study, even one small portion is still useful to reduce the risk of getting MCI. MCI is a stage of cognitive decline that occurs like serious dementia.

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"This surprising connection is also encouraging. It seems that this easily found material can have amazing effects in cognitive decline" said lead author of the study, Professor Lei Feng of the NUS Department of Psychological Medicine, quoted from Science Daily.

Six types of fungi commonly consumed in Singapore are the mushrooms used in this study, like golden mushrooms, oysters, shiitake, button mushrooms, dry and canned mushrooms. But it is possible that other types of fungi also have beneficial effects. Researchers believe the reason for the reduced risk of brain damage if eating mushrooms is because of the compounds in these mushrooms.


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