Researchers at The National University of Singapore found that consuming 2 servings of mushrooms per week reduced by half the odds of having mild cognitive impairment in older adults. A portion was defined as three quarters of a cup of cooked mushrooms with an average weight of around 150 grams The most common mushrooms found in Singapore which were used in the study are golden, oyster, shiitake and white button mushrooms, as well as dried and canned mushrooms. The researcher believe the beneficial effects are due to the compound ergothioneine, which humans are unable to synthesize, and which has anti-inflammatory and antioxidant properties. They also believe that 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. The research was published in the Journal of Alzheimer’s Disease.