Wednesday , January 20 2021

Why mushrooms protect the brain and damage the sugars

The idea of ​​losing memory in old age frightens people. Despite approaches to hopeful research, Alzheimer's is still incurable. The best strategy is prevention. Diet plays an important role.

Currently, researchers from the National University of Singapore (NUS) have found that traditional mushrooms are the main cause of memory loss and that they reduce the risk of more than half of dementia.

Scientists have investigated 600 Chinese people, 60-year-old and healthy, for six years of scientists researching on Alzheimer Disease. They regularly examined their dietary habits, and required a variety of neuropsychological tests.

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Which type of fungus slow down the mental degradation

The researchers found that the consumption of mushrooms had a positive effect on brain performance. Memory and language problems diminished traditional consumption. About 2 grams per week (about 300 grams) were eaten by mushroom mushrooms, txistu, shiitake or oyster mushrooms, the participants had less cognitive than consuming mushrooms.

Dementia contracting risk was 57% lower. This is the measurement of brain activity through electroencephalography (EEG). It did not matter mushrooms were fresh, dried or canned.

This component keeps the gray cells fit

In order to explain the positive effect on brain performance, Irwin Cheah's research director and his team appear in ergotothionein amino acid, which is included in mushrooms. It is one of the antioxidants, it has an anti-inflammatory effect and it seems that the brain cells are damaging.

In previous studies, Cheah has already shown that ergotation has not been associated with the risk of neurodegenerative diseases, such as Alzheimer's. This expert advises for fungal consumption to prevent dementia diseases.

Alzheimers prevented Mediterranean food

In addition to mushrooms, there are other foods that affect consumption in brain performance. While no one can "eat" the risk of Alzheimer's disease, the disorder of dementia is less dreadful in people who conscientiously feed. The special importance of nerve cell protection is omega-3 fatty acids. The body can not be produced by itself, so it needs to be absorbed. Omega-3 is the most important supplier of fish, such as salmon, mackerel, anchovy or sardines.

Experts recommend Mediterraneo cuisine. Many fruits and vegetables, olive oil, nuts and fish, but a small red meat, is a pillar recipe. This mixture seems to increase brain strength and improve energy metabolism. Controlling blood lipids and diabetes, also reduces Alzheimer's risk.

Cholesterol increases the risk of Alzheimer's too much

Blood cholesterol has long been a supporter of Alzheimer's disease. Representatives of Rotterdam study 55 over 55 years of age in Rotterdam indicate that saturated fatty saturates and cholesterol increase the risk of dementia. Especially dangerous are the so-called trans fatty acids that occur in very fatty fatty acids. They help create the brain's amyloid plaque and thus cause inflammation in the head.

Put on the head with healthy fish and fatty acids

Some studies have suggested that the consumption of vitamin C and E may reduce the risk of disease. The Alzheimer's Association of Germany has stated that. The participants in a French study that consumed at least once fish were less likely to suffer after a seven-year observation period dementia Fish as a participant who does not eat.

In another study, fish consumption was slowing down on a weekly basis. The protective effect is probably a high content of omega-3 fatty acids. These are primarily high-fat fish, such as salmon, tuna or berth, as well as line, canoe, rapeseed and walnut oil.

Vitamin B12 against loss of memory

The functioning of the brains also plays an important role in other vitamins and minerals. Therefore, the deficiency of folic acid increases the risk of depression and may also cause memory. Folic acid mainly occurs in green vegetables, such as spinach or broccoli, but also orange juice or yeast. Vitamin B or iron deficiency also weakens brain function. Anti-cellulose protection also includes polyphenols (phytochemicals) in olive oil, blueberries and red grape juice.

B12 Mostly, vitamin B12 seems to prevent the loss of memory. Several studies suggest this. This vitamin is found in animal foods, such as meat, fish and dairy products, and slowdowns in the brain's age. Experts recommend that older people put vitamin supplements. Especially good liver and seafood.

be carefulAlthough the body needs vitamins – it can be harmful. Therefore, the vitamin pill handle must be avoided or debated with the physician. Many accessories are overdosed and can damage the body.

Which foods are damaged by the brain

Obesity and diabetes increase the risk of dementia. Researchers at Aberdeen University of Scotland have found it. Due to the deviations of the blood sugar values, it is possible to start a degeneration of our brain. In a study by the Mayo Clinic Study of Aging (Mayo Clinic Study of Aging) presented at the Copenhagen Neurologist Congress, researchers have been able to detect changes in brain regions that eat many fats and sugars. They think Alzheimer's disease is related.

Beta amyloid is divided into a larger pioneer protein (amyloid precursor protein). The peptide is attached to other peptide fragments, thus creating deposits that affect the function of the nervous cells and ultimately destroying them. (Source: Material image: GettyImages, Editing: t-online)Beta amyloid is divided into a larger pioneer protein (amyloid precursor protein). The peptide is attached to other peptide fragments, thus creating deposits that affect the function of the nervous cells and ultimately destroying them. (Source: Material image: GettyImages, Editing: t-online)

Sugars and fats reduce the cerebral cortex

The average age of 80 years was studied with 672 people of age. They were asked about the whole diet and they did a self-study in a spreadsheet (MRI). The researchers focused on areas of cerebral cortex, because Alzheimers were seriously injured. Consumers who consumed a lot of sugars and fat found that the cerebral cortex was less Alzheimer's disease than in a balanced diet and vitamin-rich ones.

The neurologists of Charles University of Hradec Králové were reported in the Czech Republic. The large consumption of fresh food with frogs and vegetables has had a positive effect on the thickness of the crusted cortex areas.

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