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A six-year study, led by Assistant Professor Feng Lei (left) from the National University of Singapore, found that seniors who ate more than 300 grams of cooked mushrooms a week were half as likely to have mild cognitive impairment. Dr Irwin Cheah (right) is a member of the research team. Credit: National University of Singapore

Eating mushrooms may reduce the risk of cognitive decline

A team from the Department of Psychological Medicine and Department of Biochemistry at the Yong Loo Lin School of Medicine at the National University...

The mushroom that works like a green 3D printer

It's not simply mycologists who are keen in the physical properties of mushrooms. Today a developing community of environmentally conscious consumers is looking all...

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