No, not the magic kind. Just run of the mill, supermarket mushrooms may help people over the age of 60 keep mild cognitive impairment at bay. That finding comes from researchers at the National University of Singapore (NUS), who found that seniors who consume more than two standard portions of mushrooms weekly may have 50 per cent reduced odds of having mild cognitive impairment (MCI). An NUS news release reports that a six year study involving 600 people over the age of 60 found that even one small portion of mushrooms a week may still be beneficial to reduce chances of MCI, the stage between the cognitive decline of normal aging and the more serious decline of dementia.
The study referenced six commonly consumed mushrooms: golden, oyster, shiitake and white button mushrooms, as well as dried and canned mushrooms, but researchers believe that other mushrooms also have beneficial effects. They attribute the reduced prevalence of MCI in mushroom eaters to a specific compound called ergothioneine (ET), which is found in almost all varieties. The researchers suspect that other compounds in mushrooms may also be advantageous for decreasing the risk of cognitive decline. Certain hericenones, erinacines, scabronines and dictyophorines may promote the synthesis of nerve growth factors. Bioactive compounds in mushrooms may also protect the brain from neurodegeneration by inhibiting production of beta amyloid and phosphorylated tau, and acetylcholinesterase.