Fermented soy products improve memory in the elderly

Soy is a common part of the diet of many Asian countries. It contains biologically active compounds, including isoflavones, which have antioxidant and estrogen-like properties. They contribute to cell protection, vascular health, and normal brain function.

However, ordinary, unfermented soy is not fully absorbed: the key substances remain in a form poorly accessible to the body. The fermentation process changes this — isoflavones become active, enhancing the antioxidant and anti-inflammatory effects.

Scientists have suggested that it is fermented soy that can more actively support neuroprotective processes and slow down age-related changes in the brain.

The double-blind, placebo-controlled study involved 61 people over the age of 65 from the United States who did not have memory impairments or neurodegenerative diseases. The volunteers were divided into two groups: one received Q-Can Plus® fermented soy powder, the other received an identical placebo in appearance and taste.

For 12 weeks, the participants took the prescribed product twice a day, without changing their usual lifestyle and diet. At the beginning and at the end of the experiment, complete neuropsychological testing was performed, assessing memory, attention, and other cognitive functions.

Of the 61 participants, 47 completed the study. Most of them were women over 70 years of age. The fermented soy group showed a marked improvement in memory performance compared to the control group (p = 0.041).

The effect was particularly pronounced in postmenopausal women: they improved not only their memory performance, but also their overall cognitive function. On average, memory improved by 8.5% versus 2% in those who received a placebo.

It is believed that fermented soy may become part of a strategy to maintain brain health in the elderly. It’s not a cure or a panacea, but it’s a possible element of the diet that helps the brain stay active longer.

“We are not claiming that fermented soy cures memory disorders. But its regular use may be a natural way to support cognitive functions in old age,” the authors of the study note.

Fermented soy is an example of how familiar foods can have a profound effect on health. A simple dietary change can help maintain mental clarity, memory, and quality of life even in old age.