The double-blind, placebo-controlled clinical trial sponsored by Blue California demonstrated that ErgoActive ergothioneine supported cognitive function, memory, and sleep in healthy elderly subjects with subjective memory complaints.
Blue California (Rancho Santa Margarita, CA) has announced the completion of a human clinical trial on its branded ergothioneine ingredient ErgoActive. According to the company, the double-blind, placebo-controlled clinical trial sponsored by Blue California demonstrated that ErgoActive ergothioneine supported cognitive function, memory, and sleep in healthy elderly subjects with subjective memory complaints. The study is not yet published.
"Blue California is proud to have sponsored such an important human study,” said Linda May-Zhang, PhD, vice president of science and innovation at Blue California, in a press release. “We are pleased by the results showing improvements of cognitive function and ability to get to sleep in subjects consuming ErgoActive for four months.”
The body’s ergothioneine content can have far-reaching health impacts, says Blue California, citing studies that show how inadequate levels can negatively impact cardiovascular health,1 frailty,2 and age-related cognitive decline,3 while consumption of ergothioneine-rich food has been associated with reduced risk of cognitive decline4 and longevity.5
Research on Blue California’s ergothioneine has shown that it may preserve telomere length6 due to the ingredient’s antioxidant properties. Telomere shortening may contribute to cognitive decline in aging adults.7 However, the company points out that supplementation with pure ergothioneine to support cognitive health outcomes has not been rigorously tested.
"The results of this study provide important clinical evidence supporting the idea that ergothioneine is a ‘longevity vitamin’ that can help mitigate cognitive decline and sleep issues commonly associated with aging,” said Robert B. Beelman, PhD, Professor Emeritus of Food Science and Director of the Center for Plant and Mushroom Foods for Health at Pennsylvania State University, in a press release.