During the second week of class we visited the Frommagerie for a cheese tasting. We were able to taste six different cheeses and an assortment of juices. In class we were reading about how fermented foods can benefit cognition. Foods, such as cheese, fermented with P. Candidum have anti-inflammatory effects (Ano et al. 2015). With life-expectancy increasing, it is important to find substances that have neuroprotective effects. Camembert cheese was noted to have the most anti-inflammatory effects and it was surprisingly my favorite cheese there!
References:
Ano, Y., Kutsukake, T., Hoshi, A., Yoshida, A., & Nakayama, H. (2015). Identification of a Novel Dehydroergosterol Enhancing Microglial Anti-Inflammatory Activity in a Dairy Product Fermented with Penicillium candidum. PLOS ONE, 10(3), e0116598. doi: 10.1371/journal.pone.0116598