A new dietary supplement may help curb the development of dementia and failure of memory. A new soy-based flour product created by scientists in Loughborough and Indonesia may help neurological impairments which come with old age.
The flour is derived from tempeh – a fermented soy-based product similar to tofu used commonly in Asian cooking. Tempeh contains loads of phytoestrogens – plant based hormones – and several B vitamins. It has been shown in studies to be associated with improved memory function in an older population.
Loaded with phytoestrogens and B vitamins
"Our follow-up studies have shown that eating more tempeh helps improve the memory of older people in Indonesia. We also found older rats who were given tempeh had improved memory and fewer markers associated with dementia, such as plaques on the brain. Tempeh can be chewy, which may make it more difficult for older people to eat it. By turning it into flour it gives us ore ways of administering it; we can now use it in a liquid form making it more accessible to the whole population – those who would benefit most from tempeh. We previously found that eating lots of tofu (which also contains phytoestrogens) in Indonesian elderly was associated with worse memory, similar to other studies in older Japanese Americans. It may be the case that the folate and cobalamin in tempeh protect, allowing phytoestrogens to exert protective effects on the older brain. The next step is to see if we can repeat our initial findings in a Western population. If it works, it will be a major step towards presenting memory decline in old age," explained Eef Hogervorst, Professor of biological psychology in Loughborough University’s School of sport, Exercise and Health Sciences.
Source: University of Indonesia, Bogor Agricultural University, Loughborough University, MedicalNewsToday