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A new way of cognitive health - tea + mushroom extract

Pulished on Nov. 08, 2019

A growing body of research suggests that certain botanical nutrients in tea and mushrooms extract may help delay cognitive decline due to aging, and that some of the pharmaceutical industry's products for brain health development have had little effect. The new findings may provide new insights into the further study of cognitive health.

Dr. Feng Lei, Principal Investigator of the Department of Psychology, National University of Singapore, said that cognitive impairment occurs when cognitive function (memory, thinking) declines and reaches a threshold that limits a person's normal daily function. Pharmaceutical companies have invested billions of dollars in research, but in clinical trials of cognitive-related diseases, failures outweigh success. Most clinical trials of Alzheimer's disease have not entered the third stage. In the past 12 years, the failure rate was 99.6%.

Often, it is believed that changes in diet can reduce the risk of high risk factors for dementia. Fenget al et al. conducted a study of 716 adults over the age of 55 and found that overall tea consumption was associated with cognitive performance such as better memory, executive ability, and information processing speed. This effect may be due to the fact that tea contains plant ingredients such as L-theanine and epigallocatechin gallate (EGCG), which have antioxidant and anti-inflammatory effects.

In fact, it has been found that the protective effect of drinking tea on cognitive function is not limited to any particular tea, such as black tea, oolong tea and green tea. In another study by Feng et al et al., 600 adults over the age of 60 were studied who had mild cognitive impairment (MCI). MCI is generally considered to be the stage between a decline in cognitive decline in normal aging and a more severe decline in cognitive impairment.

Agaricus Blazei Mushroom

Agaricus Blazei Mushroom

The study found that the cognitive decline of the elderly who consumed more than two servings of mushroom powers per week was slower. The main reason was attributed to the presence of ergothione in the mushroom, a known antioxidant and anti-inflammatory compound that has Protects the body from oxidative stress and disease. Compared with healthy people of the same age, the level of ergothione in the blood of patients with MCI is significantly lower. Ergosine protects beta-amyloid, a protein associated with cognitive impairment.

In addition, a study conducted by the National University of Singapore's Yonglelin Medical College research team from 2011 to 2017 also confirmed that the risk of mild cognitive impairment in the elderly who consumed more than two medicinal shiitake mushroom extract per week may be reduced by 50%. Data were collected from more than 600 Chinese seniors living in Singapore over the age of 60. Mouse studies have also shown that ergothione can protect the brain from memory deficits in neurodegenerative models. Because these studies were conducted in Asian populations, the researchers recommended conducting more clinical studies and using biomarkers and brain scans for assessment based on cognitive assessment.

In addition, medium chain triglycerides (MCTs) may be beneficial for some elderly cognitive impairment patients. An example is Axona, a commercial medical food that increases the brain's total energy metabolism by increasing the supply of ketones. However, more research is needed to determine the safety and efficacy of MCTs in preventing dementia. There are many studies on curcumin, a functional substance found in turmeric and a potential drug for the treatment of cognitive disorders. Curcumin has anti-oxidant, anti-inflammatory and anti-amyloid properties.

In the future, more longitudinal and clinical trials are needed to assess patients who already have MCI.