The use of yeast products positively affects the work of the brain
Last reviewed: 16.10.2021
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British scientists claim that yeast-based foods are the best choice for breakfast. Such a conclusion was made by them after experiments, during which they tested the yeast paste popular in Great Britain - "Marmite". As it was discovered, the use of such a paste greatly stimulated the brain activity of a person.
"Marmite" is a very popular product in the UK and some other countries. This paste is used as a paste for the preparation of sandwiches, but because of the presence of yeast and some other ingredients in the product, it has a very specific taste, which not everyone will like.
Experiments conducted by York University staff have shown that yeast can significantly improve brain performance by increasing the amount of γ-aminobutyric acid. This acid, as is known, is a mediator of processes occurring in the central nervous system, and also inhibits the degree of neuronal excitability, stabilizing the activity of the brain.
Prior to the study, it was considered that the deficiency of γ-aminobutyric acid is related to the development of anxiety disorders, depressive conditions, autism and the appearance of epileptic seizures. The action of most stimulant drugs is aimed at activating the production of γ-aminobutyric acid.
One of the lead authors of the experiment, Daniel Baker, who is a psychologist and represents the University of York, chose 28 volunteers for the project. All of them were randomly divided into two groups. Participants in the first group daily for 4 weeks consumed 1 tsp. Pasta "Marmite", and the participants in the second group used the same amount of peanut butter.
At the end of the experiment, all participants were collected and each of them was diagnosed by electroencephalography - thus, experts checked the response of brain structures to visual stimuli.
Based on the results of the experiment, it was found that those volunteers who consumed Marmite reacted to stimuli by more than thirty percent. This suggests that in these people the level of γ-aminobutyric acid was higher. By the way, the effect of the yeast product was noted for another two months after the end of the experiment.
"Yeast contains a large amount of vitamin B 12, which has a positive effect on the production of γ-aminobutyric acid. This discovery gives us tremendous opportunities - in the field of medicine and in medical practice, "Professor Baker is sure.
The use of yeast in the food industry is a common phenomenon, because everyone knows their massive use for the production of alcohol, bakery and confectionery. But now this product can be introduced into medicine as a medicine. After all, in addition to vitamin B, yeast is rich in other useful substances - tocopherol, mesoinositol, micro- and macro elements. Therefore, probably, yeast will soon be used as a therapeutic and prophylactic agent.