While there is already extensive information on how certain foods can influence diseases that affect other systems in the body, like cardiovascular disease and diabetes, there has not been much research into how a person’s diet can affect and even prevent neurodegenerative diseases. Editor-in-chief of the Journal of Medicinal Food, Dr. Sampath Parthasarathy, commented on the potential for further research in this area, stating “The current study might stimulate the identification of more foods that are neuroprotective.”
This study reveals a quality in mushrooms that naturally protects the brain from neurodegenerative diseases and encourages nerve growth, opening the door for more research to be conducted on how certain foods may positively influence an individual’s risk of developing Alzheimer’s or another kind of dementia. It also provides scientists with the opportunity to further examine these bioactive compounds found within the fungi and utilize these elements in the development of new treatments for the symptoms of cognitive degeneration that occur with age.
Related: Alzheimer’s disease, dementia risk not associated with high cholesterol intake and eggs: Study