DOES THAT MAKE THE FRENCH SMARTER? –
Dec. 25, 2024 – …the researchers examined changes in brain chemistry. They analyzed the expression of neurotrophic factors—proteins that support brain cell growth and repair—in the hippocampus, a region critical for memory and learning. These molecular analyses aimed to uncover the biological mechanisms underlying any observed cognitive improvements. Camembert stands out among cheeses due to its fermentation with white mold (Penicillium camemberti), which gives it a distinct biochemical profile. This fermentation process produces fatty acid amides like myristamide, which are rarely found in non-fermented or differently fermented cheeses. These compounds are increasingly recognized for their potential to influence brain health by boosting neurotrophic factors, proteins that support brain cell growth, repair, and memory formation.
Previous studies had already hinted at Camembert cheese’s benefits in humans, showing that its consumption increased neurotrophic factor levels in older adults. These proteins are essential for maintaining cognitive function, particularly as the brain ages. While these findings were promising, the precise mechanisms and specific compounds driving the effects were not fully understood. The new study aimed to close that knowledge gap by focusing on fatty acid amides and their ability to enhance learning and memory.
