Eating Camembert improves memory (at least in mice), new report says

A new study has found that eating Camembert could improve your memory and learning ability, and protect your brain as you age.

The study, published in scientific journal Neuroscience Research, found that the chemicals produced during the cheese’s fermentation process could improve learning ability and memory.

Fermentation compounds

Camembert uses the white mold (a species of fungus) called ‘Penicillium camemberti’ in its fermentation. This produces fatty acid amides such as myristamide, which are rarely found in other cheeses or fermentation processes. 

These compounds have been increasingly recognised for their potential positive impact on brain health, and more specifically, on ‘neurotrophic factors’. These are the proteins that support the growth, repair and formation of brain cells, and are particularly important as the brain ages.

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Object tests

The study researchers conducted experiments on male mice divided into groups, and fed them daily for a week with Camembert, myristamide, or other similar compounds (in comparable doses). The mice then underwent two behavioural tests: the object recognition test (ORT) and the object localisation test (OLT).

These tests are generally used to assess memory and learning in animals.

• The ORT placed the mice in an open space containing two objects. Then, one of the familiar objects was replaced by an unknown object. The researchers measured the time spent by the mice discovering the new object. Greater exploration indicates better recognition memory. 

• In the OLT, the position of an object was changed. The time spent searching for the new location was recorded to assess spatial memory.

The researchers were able to conclude that the mice fed with Camembert and myristamide had improved cognitive function. Higher doses of the compounds improved results.

For example, in the ORT, the mice fed Camembert spent more time exploring the new object. Mice treated with myristamide performed better on both the ORT and the OLT, suggesting that this compound improved both recognition and memory.

The researchers also found that myristamide increased the expression of brain-derived neurotrophic factor (BDNF) in the brain, which contributes to growth, memory, and protection of the organ.

Further research recommended

However, it may be a little early to bulk buy Camembert for now (although buying enough for this recipe could be a good idea), as the results have so far only been proven in mice.

Read also: Recipe: Warm yourself up with a delicious baked Camembert 

And while previous studies have shown a link between Camembert and improved cognitive benefits in the elderly, the researchers stated that further research is needed to confirm whether the same fatty acid amides produce similar effects in humans.

“Recently, there has been an increased interest in the relationship between food intake and cognitive function,” the researchers wrote. 

“The present study showed that the improved cognitive function can be attributed not only to the components of natural foods but also to those of fermented foods. In particular, we found that the fermentation of milk by white mold produces molecules with enhanced physiological activity. 

“Further investigations, including longer-term studies and broader data analyses, will be needed.”