therapeutic action: improved cognitive function

Preliminary safety and effectiveness of psilocybin-assisted therapy in adults with fibromyalgia: an open-label pilot clinical trial

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Researchers conducted a small pilot study examining whether psilocybin (the active compound in certain mushrooms) combined with therapy could help treat fibromyalgia, a chronic pain condition. Five participants received two doses of psilocybin along with supportive therapy sessions. The treatment was well-tolerated with only minor side effects, and participants reported significant improvements in pain, sleep quality, and overall functioning. These promising preliminary results suggest larger studies should be conducted to further test this innovative treatment approach.

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Fermented Rice Bran: A Promising Therapeutic Agent Against High-Fat Diet-Induced Metabolic Disorders

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Fermented rice bran, created by fermenting rice byproduct with beneficial bacteria, shows promise in helping manage weight and blood sugar levels in studies using rats on high-fat diets. The fermentation process increases the nutritional value of rice bran by boosting protein, fiber, and antioxidant content. Animals supplemented with fermented rice bran for 8 weeks showed improved cognitive function, better liver health, and improved lipid profiles compared to those on high-fat diets alone.

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Editorial: Dietary polysaccharides and brain health

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This editorial examines how eating foods rich in polysaccharides, such as grains, fruits, and mushrooms, may help protect brain health and cognitive function as we age. The research suggests these foods work through the gut microbiota, which communicates with the brain via the gut-brain axis. While single fiber sources show modest effects, combining different types of fermentable fibers may be more effective for improving memory and preventing age-related cognitive decline.

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Correlation between Vegetable and Fruit Intake and Cognitive Function in Older Adults: A Cross-Sectional Study in Chongqing, China

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This study examined how eating different types of fruits and vegetables affects brain health in older adults in Chongqing, China. Researchers found that higher fruit intake and eating more root vegetables (like carrots and turnips) were associated with better cognitive function and lower risk of mild cognitive impairment. Some vegetables like tomatoes and peppers also showed protective benefits, while leafy greens did not show a significant effect. The findings suggest that encouraging older adults to eat more fruits and certain vegetables could help prevent memory problems and cognitive decline.

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