Regular consumption of mushrooms may reduce a person's risk of developing depression, a new study reports.
Researchers were able to produce 0.6 grams of ergothioneine, a natural amino acid that has promising effects on Alzheimer's disease in animal studies, per liter of yeast broth via a small scale fermentation process.
Seniors who eat more than 300 grams of cooked mushrooms per week have reduced odds of developing mild cognitive impairment.
