This very French cheese could significantly improve memory 🧀

Camembert, this iconic cheese of French gastronomy, might hold a big surprise. According to a study, its fermented compounds could have beneficial effects on memory and cognitive functions.


This discovery, published in Neuroscience Research, highlights the role of Penicillium camemberti, a fungus responsible for the cheese's fermentation. This process produces rare compounds, such as myristamide, which appear to stimulate proteins essential for proper brain function. A promising lead to understanding how diet can influence cognitive health.

The secret of camembert: a unique fermentation

Camembert stands out due to its fermentation, orchestrated by Penicillium camemberti. This fungus produces fatty acid amides, including myristamide, a compound rare in other cheeses. These molecules are thought to play a key role in stimulating neurotrophic factors, proteins crucial for the growth and repair of brain cells.

Previous studies have already suggested that fermented dairy products could have protective effects on the brain. Camembert, with its specific compounds, could thus position itself as a food with unexpected cognitive benefits.

Conclusive tests on mice

To evaluate these effects, researchers conducted experiments on male mice, divided into several groups. Each group followed a specific diet for a week, including either camembert, myristamide, or other similar compounds. The scientists then used two behavioral tests to measure the rodents' cognitive abilities: the object recognition test (ORT) and the object location test (OLT).

In the object recognition test (ORT), the mice were placed in a space containing two identical objects. After a habituation period, one of the objects was replaced with a new object. The researchers measured the time the mice spent exploring the unknown object, a key indicator of their recognition memory.

The object location test (OLT) evaluated spatial memory. A familiar object was moved within the space, and the scientists observed whether the mice spent more time exploring the object in its new position. These two carefully calibrated protocols revealed significant improvements in cognitive functions in mice fed camembert or myristamide.

Promising prospects for humans

While these results are encouraging, they still need to be confirmed in humans. Previous research has already established a link between camembert consumption and cognitive benefits in elderly individuals. However, additional studies are needed to understand how these compounds act on the human brain.

Myristamide, in particular, appears to stimulate the production of BDNF, a protein essential for neurogenesis. This discovery opens the way for new dietary approaches to preserve cognitive health, especially in aging populations.