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Unveiling the Therapeutic Potentials of Mushroom Bioactive Compounds in Alzheimer’s Disease

Summary

Mushrooms contain special compounds that may help protect the brain from Alzheimer’s disease. Research shows that eating mushrooms regularly could reduce the risk of memory problems and cognitive decline in older adults. These compounds work by reducing brain inflammation, protecting nerve cells, and helping the brain clear out harmful proteins. While these findings are promising, more human studies are needed to confirm how effective mushrooms are as an Alzheimer’s treatment.

Background

Alzheimer’s disease is a prevalent neurodegenerative condition characterized by progressive memory loss and cognitive decline. Mushrooms contain diverse bioactive compounds with potential neuroprotective properties. Evidence suggests dietary interventions, including functional foods, may help prevent or slow AD progression.

Objective

This review examines the therapeutic potential of mushroom bioactive compounds in preventing and treating Alzheimer’s disease. The authors synthesize research on how various mushroom-derived compounds affect AD pathology through multiple mechanisms.

Results

Multiple mushroom-derived compounds demonstrate neuroprotective effects through reducing amyloid-beta aggregation, inhibiting acetylcholinesterase, reducing oxidative stress and neuroinflammation, promoting neurite outgrowth, and enhancing neurotrophic factor synthesis. Epidemiological studies show consuming 300g of mushrooms weekly reduces mild cognitive impairment risk by 50%.

Conclusion

Mushrooms represent a promising functional food source for AD prevention and treatment due to their rich bioactive compound content. However, further large-scale clinical trials are needed to establish optimal doses, bioavailability, and efficacy in human populations before definitive therapeutic recommendations can be made.
  • Published in:Foods,
  • Study Type:Review,
  • Source: PMID: 37569241, DOI: 10.3390/foods12152972
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