Camembert Cheese May Improve Cognitive Decline
2024-12-27
A new study has found that fatty acid amides present in Camembert cheese can improve cognitive decline in mice. Researchers used the object recognition test and found that orally administered Camembert cheese improved cognitive decline induced by a high-fat diet. Further investigation revealed that myristamide (MA), a fatty acid amide produced during Camembert cheese fermentation, improved cognitive decline, while its non-amidated counterpart, myristic acid, did not. This suggests that fatty acid amidation may be crucial for this physiological activity. Furthermore, MA increased the expression of brain-derived neurotrophic factor (BDNF) in the hippocampus.