# A Product Has Been Named That Helps Centenarians Preserve Their Memory

Researchers from Loma Linda University in the USA conducted an experiment with 60 participants and found that fermented soy can improve cognitive functions in the elderly. The results of the 12-week observation were published in the journal Nutrients.

The study involved healthy men and women. They showed no signs of dementia or other neurodegenerative diseases. The average age of the subjects was 74 years. First, they underwent several neuropsychological tests to assess cognitive abilities, including memory, and then were divided into two groups. The first group took a supplement with fermented soy in powder form, the second - a placebo.

After 12 weeks, the tests were repeated. It turned out that the memory of participants from the intervention group improved by 8.47%. In the placebo group, the result was more modest - only 2%. Moreover, the effect was more noticeable in postmenopausal women. Additionally, they showed signs of improvement in cognitive abilities overall.

The neuroprotective effect of fermented soy is explained by the high content of anti-inflammatory phytonutrients. It is rich in antioxidants, polyunsaturated fatty acids, and polyphenols, which reduce the level of oxidative stress. However, the study authors emphasize that due to the small sample size and methodological limitations, the results should be interpreted with caution.

This study has another distinctive feature. It was conducted among residents of the city of Loma Linda, which partially belongs to a blue zone. This is what they call territories with a high concentration of residents aged 100 years and older. There are five such places in total, and the Adventist community in Loma Linda is one of them. According to one version, a diet rich in plant foods is precisely one of the secrets of high life expectancy in blue zones.