A specific amino acid found in certain mushrooms may offer new hope in the fight against dementia. According to the World Health Organization, the number of dementia cases worldwide is projected to reach 152 million by 2050, marking an increase of over 35 percent compared to five years ago, which poses a significant burden on healthcare systems.
A promising agent against cognitive decline is ergothioneine, a naturally occurring molecule referred to as a 'longevity vitamin' by researchers. This sulfur-containing amino acid is primarily found in mushrooms such as oyster and shiitake and is believed to possess antioxidant and anti-inflammatory properties.
Notably, ergothioneine may cross the blood-brain barrier, which protects the brain from harmful substances but also limits the effectiveness of many medications. It accumulates in tissues exposed to high oxidative stress, including the liver, kidneys, and brain.
Research suggests that individuals with low levels of ergothioneine face a heightened risk of dementia and cognitive impairments. Experiments on laboratory animals indicate that ergothioneine reduces the formation of amyloid plaques, abnormal deposits in the brain associated with Alzheimer’s disease. Additionally, it enhances glucose metabolism in the brain, crucial for brain health.
A pilot study from the National University of Singapore involving older adults yielded positive results. Conducted over a year, the double-blind, placebo-controlled study involved 19 participants aged over 60, who received either ergothioneine or a placebo three times a week. Those receiving ergothioneine showed improvements in learning ability, with biomarkers associated with neuronal damage stabilizing.
Despite limitations due to the small sample size, the findings are encouraging, prompting calls for further research to clarify the exact mechanisms and appropriate dosages for medical applications. In the meantime, incorporating more oyster and shiitake mushrooms into the diet is recommended.