Can Cheese Help Your Memory? The Science Behind Fermented Dairy

Recent studies reveal exciting discoveries about Camembert cheese and its potential cognitive benefits, specifically how a high-fat diet (HRD) could reduce cognitive decline. Scientists have identified compounds called fatty acid amides that may improve brain function. Their research focuses on myristamide (MA), a compound produced during cheese fermentation.

Understanding the Scientific Evidence

Researchers conducted comprehensive tests using object recognition (ORT) and object location (OLT) methods to assess cognitive function. Mice consuming both high-fat diets and Camembert cheese showed notable cognitive improvements. The study highlights myristamide’s effectiveness when taken orally dose-dependently, demonstrating promising results for brain function. This effect was not observed in the non-amidated form of myristic acid. 

The Science Behind Brain Enhancement

The research shows that myristamide increases brain-derived neurotrophic factor (BNDF) expression in the hippocampus, which plays a crucial role in learning and memory functions. These findings suggest that cheese fermentation creates compounds that actively support cognitive health. 

Expanding the Scope: Other Fermented Foods

This discovery suggests that other fermented foods may offer similar cognitive benefits to Camembert cheese. 

  • Dairy Products: Aged cheeses, yogurt, and kefir contain probiotics, bioactive peptides, and short-chain fatty acids that support brain function and digestive health. These foods are also rich in tryptophan, which helps produce serotonin, and B vitamins, which help boost cognitive function.
  • Soy Products: Miso, tempeh, and natto contain isoflavones, vitamin K2, and beneficial enzymes produced during fermentation that may reduce inflammation in the brain and body, enhancing brain health. They also provide prebiotics that feed healthy gut bacteria and support the gut-brain axis.
  • Fermented Vegetables: Kimchi and sauerkraut are packed with probiotics, antioxidants, and bioactive compounds like glucosinolates and flavonoids that support cognitive function. 
  • Fermented Tea: Kombucha contains polyphenols, acetic acid, and B vitamins that may support brain health. It also provides organic acids and beneficial bacteria that aid digestion and support gut barrier function. 

This research opens possibilities for understanding dietary impacts on brain health. While initial results appear promising, scientists emphasize the need for additional studies to draw definitive conclusions. The connection between fermented foods and cognitive function represents an exciting area for future research. 

-Dr. P

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