Nutritional Studies

A Systematic Review of in-vivo Studies on Dietary Mushroom Supplementation for Cognitive Impairment (P14-021-19)

by Amelie Nkodo in: Current Developments in Nutrition Volume 3, Supplement 1 (2019):

This systematic review examined the use of Hericium erinaceus (Lion’s Mane), Ganoderma lucidum (Reishi), Ophiocordyceps sinensis (Cordyceps), and Cordyceps militaris (Cordyceps) as dietary supplements for cognitive impairment. A total of 25 studies met the inclusion criteria, including eight on lion’s mane, seven on reishi, and ten on cordyceps mushrooms. Among animal studies, 22 found positive results on cognitive outcomes with supplementation. Two human trials also showed positive effects on cognitive assessments. Despite variations in study design, the findings suggest that these mushroom supplements may have a beneficial impact on cognitive impairment.

Antidepressant-like effect of Cordyceps sinensis in the mouse tail suspension test

by Nishizawa et al. (2007):

In this study, the antidepressant-like effects of different extracts of Cordyceps sinensis (CS) were examined using the tail suspension test (TST) in mice. The hot water extract (HWCS) did not show significant effects, while the supercritical fluid extract (SCCS) dose-dependently reduced immobility time in the TST. The observed effects were not due to changes in locomotor activity. Pretreatment with specific antagonists indicated that the antidepressant-like effect of SCCS involves the adrenergic and dopaminergic systems, rather than the serotonergic system. These findings suggest that SCCS may have potential as an antidepressant agent, providing new insights into the therapeutic effects of CS.

Protein constituent contributes to the hypotensive and vasorelaxant activities of Cordyceps sinensis

by Chiou et al. (2000):

Anti-inflammatory activity of mycelial extracts from medicinal mushrooms

by Geng et al. (2014):

Vitamin A is essential for human health and can be obtained from both animal-based and plant-based sources, retinoids, and carotenoids. Retinoids are found in foods of animal origin such as liver, butter, milk, and egg yolks. Carotenoids, on the other hand, are found in dark-green leafy vegetables and yellow and orange vegetables and fruits. Beta-carotene is the most common carotenoid, and it can be converted into vitamin A by enzymes in the small intestine. Food labels state the “vitamin A activity” in a particular product or food, which is measured in international units (I.U.) or retinol equivalent (RE). Early studies found that foods with vitamin A activity protected against cancer, but later research showed that it was actually the carotenoids, particularly beta-carotene, that provided the protective effect. However, more research is needed to determine whether beta-carotene can prevent all types of cancer. Retinoids have been shown to protect against cancer in animal studies, and further research is underway to test their role in preventing and treating human cancer.

Riboflavin is a water-soluble vitamin that is mostly obtained from milk, dairy products, meat, and fish in Western diets. Dark-green vegetables also have some riboflavin, but deficiencies can occur within days of dietary deprivation. Despite the availability of riboflavin-rich foods, the elderly and adolescents in Western countries may have poor riboflavin status. The current evidence suggests that low riboflavin diets may contribute to anemia, interfere with iron handling, and increase the risk of cardiovascular disease. Riboflavin may also play a role in protecting against ischemia reperfusion injury, and its deficiency can reduce the metabolism of other B vitamins, such as folate and vitamin B-6. However, further study is required to establish its protective role in humans against cancer and cardiovascular disease.

Niacin, also known as vitamin B3 is a water-soluble B vitamin that can be found in many foods or taken as a dietary supplement. Niacin includes nicotinic acid, nicotinamide, and related derivatives. Niacin has been shown to have positive effects on cholesterol levels and cardiovascular health. Foods that are high in niacin include poultry, beef, fish, whole grains, and mushrooms. The study also discusses the relationship between niacin and various health outcomes, including cardiovascular disease, diabetes type 2, and cognitive decline. Niacin supplementation has been shown to improve lipid profiles and reduce the risk of cardiovascular disease, but the study also calls for caution against high-dose niacin supplementation due to potential adverse effects. Niacin deficiency is rare in developed countries but can lead to a condition called pellagra which is characterized by dermatitis, diarrhea, and dementia.

This study suggests that vitamin B6 plays a crucial role in maintaining a healthy immune system, brain function, and cardiovascular health. Adequate intake of vitamin B6 has been linked to a reduced risk of heart disease, stroke, and cognitive decline in older adults. Additionally, vitamin B6 has been shown to alleviate symptoms of premenstrual syndrome (PMS), including depression, irritability, and anxiety. Vitamin B6 also plays a vital role in the metabolism of amino acids and in the production of neurotransmitters, such as serotonin and dopamine, which are crucial for regulating mood and behavior. However, deficiencies in vitamin B6 can lead to a range of health problems, including anemia, dermatitis, depression, confusion, and seizures. People who are at risk of vitamin B6 deficiency include the elderly, pregnant and lactating women, and people with conditions such as celiac disease, Crohn’s disease, and alcohol dependence.

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that plays a critical role in several bodily functions. It is required for the biosynthesis of collagen, which is the main component of connective tissues like tendons, ligaments, and skin. Vitamin C also helps with wound healing, immune function, and the absorption of iron from plant-based foods. The recommended daily intake of vitamin C for adults is 75-90 mg, with higher amounts recommended for smokers and pregnant or breastfeeding women. Some common dietary sources of vitamin C include citrus fruits, berries, kiwi, mango, pineapple, papaya, and melons, as well as vegetables such as broccoli, bell peppers, kale, spinach, and tomatoes. A deficiency of vitamin C can lead to a condition called scurvy, which is characterized by fatigue, weakness, and bruising, as well as skin and gum bleeding. Severe deficiency can also lead to joint pain, anemia, and infections due to weakened immune function. There are several potential health benefits of consuming adequate amounts of vitamin C, including a reduced risk of heart disease, certain cancers, and eye diseases like cataracts. It may also help to prevent or alleviate common cold symptoms.

Vitamin D is a fat-soluble vitamin that plays a crucial role in bone health, immune function, and the absorption of calcium and phosphorus in the body. The skin can synthesize vitamin D when exposed to sunlight, but it can also be obtained through food and supplements. Several studies suggest that vitamin D may have health benefits beyond bone health, such as reducing the risk of cardiovascular disease, multiple sclerosis, and certain cancers. However, more research is needed to fully understand these potential benefits. Vitamin D deficiency is common, especially among people with limited sun exposure, darker skin tones, and those who live in areas with limited sunlight. Symptoms of vitamin D deficiency include weakened bones, muscle weakness, and an increased risk of fractures. Severe deficiency can lead to a condition called rickets in children and osteomalacia in adults. Sources of vitamin D include fatty fish, egg yolks, and fortified foods such as milk, cereal, and orange juice. Vitamin D supplements are also widely available. It is important to note that excessive intake of vitamin D can be harmful, leading to an excess of calcium in the blood and potentially causing kidney damage.

Vitamin E is a fat-soluble nutrient with antioxidant properties. It is found naturally in some foods, added to others, and available as a dietary supplement. Vitamin E exists in eight different forms, four tocopherols, and four tocotrienols. The most biologically active form of vitamin E is alpha-tocopherol. Vitamin E acts as an antioxidant, protecting cells from damage caused by free radicals, which are unstable molecules that can harm cellular structures. It is also involved in immune function and regulation of gene expression. Vitamin E is found in a wide variety of foods, including vegetable oils, nuts, seeds, and leafy green vegetables. There is limited evidence to support the use of vitamin E supplements to prevent chronic diseases. However, some studies suggest that vitamin E may reduce the risk of age-related macular degeneration and cognitive decline in older adults. Vitamin E deficiency is rare in healthy individuals but can occur in people with certain conditions, such as cystic fibrosis and Crohn’s disease, and those who have difficulty absorbing fat. Symptoms of deficiency can include muscle weakness, vision problems, and nerve damage.

Vitamin K is a fat-soluble vitamin that plays a critical role in blood clotting and bone metabolism. It is found in two forms: vitamin K1 (phylloquinone), which is found in plants, and vitamin K2 (menaquinone), which is produced by bacteria in the gut and is also found in fermented foods and animal products. Vitamin K deficiency is rare, but can occur in infants, people with malabsorption conditions, or those taking medications that interfere with vitamin K absorption. Severe deficiency can lead to bleeding disorders and osteoporosis. Vitamin K supplementation may improve bone health and reduce the risk of fractures, but more research is needed to determine its effects on other health conditions such as heart disease and cancer. Good sources of vitamin K include leafy green vegetables, such as spinach, kale, and collard greens, as well as broccoli, Brussels sprouts, and green beans. It is important to note that vitamin K supplements may interact with blood-thinning medications, so it is important to talk to your healthcare provider before taking any vitamin K supplements.

Protective Effects of Grape Seed Proanthocyanidins and Selected Antioxidants against TPA-Induced Hepatic and Brain Lipid Peroxidation and DNA Fragmentation, and Peritoneal Macrophage Activation in Mice

by Bagchi et al. (1998):

This study compares the protective effects of different antioxidants on TPA-induced oxidative damage in liver and brain tissues, as well as in peritoneal macrophages. The abilities of grape seed proanthocyanidin extract (GSPE), vitamin C, vitamin E succinate (VES), and β-carotene to reduce lipid peroxidation, DNA fragmentation were assessed. In summary, the study shows that GSPE, along with other antioxidants, offers significant protection against TPA-induced oxidative damage. GSPE demonstrated superior efficacy compared to the other antioxidants tested. These findings highlight the potential of GSPE as a powerful natural compound for combating oxidative stress and preserving the health of liver and brain tissues.