March 2, 2026, 8:17 am | Read time: 6 minutes

Camembert is one of the most popular cheeses in Germany: 23% of Germans voted for the soft cheese in a representative survey conducted by Kantar Emnid on behalf of the German Dairy Industry Association^.1 This puts it in second place in the ranking. Many people probably enjoy eating it because of its taste, and they can also look forward to some health benefits. Camembert is rich in vitamin B12, which is important for energy metabolism and contributes to the formation of blood cells and the development of nerve sheaths. It also contains biotin, pantothenic acid, phosphorus, and calcium. Researchers hoped that the fatty acid compounds produced by fermentation and the generally high fatty acid content would have further positive properties. And indeed: a new study shows that Camembert can improve memory performance.

Camembert Is Said to Have Neuroprotective Properties

The background to the study is the increasing prevalence of dementia and the role of type 2 diabetes as a risk factor for Alzheimer’s disease. While cognitive impairment often occurs with advancing age, certain foods can help to prevent it at an early stage. Camembert cheese, a fermented dairy product, contains bioactive compounds produced during fermentation. Previous studies have shown that Camembert may have neuroprotective properties associated with improved cognitive function^.2

In the current study, the scientists focused on the fatty acid amides that are formed during fermentation. Myristamide in particular was investigated for its ability to improve cognitive impairment caused by a short-term high-fat diet.

In addition, the researchers analyzed whether myristamide can help to increase the growth of nerve cells and the formation of synapses, which are crucial for memory and learning.

Tests on Mice

For the study, male mice were bred and fed a standard diet to acclimatize them^.3 The animals were then divided into two groups: One received a high-fat diet exclusively, while the other was fed fatty acid amides in addition. This treatment included homogenized camembert, myristamide, oleamide, stearamide, and myristic acid, which were administered orally to the mice on the last three days of the study.

Two behavioural tests were performed to assess cognitive function: the object recognition test (ORT) and the object localization test (OLT). In the former test, the mice were placed in an unfamiliar environment with an object, which they were allowed to explore for about 20 seconds. The object was then exchanged for a new one; the time taken to approach the object was measured, which is an indicator of cognitive performance. The second experiment was similar: two objects were placed in different corners. Later, one of them was repositioned, and the exploration time of the mice was measured for the familiar object and the object in the new location.

In addition, the researchers analyzed the concentration of fatty acid amides in the cheese and investigated the expression of neurotrophic factors in the hippocampus using a quantitative analysis.

Fatty acid amides in Camembert were also quantified in order to subsequently analyze ribonucleic acid (RNA) from the hippocampus for possible correlations.

Certain Camembert Ingredients Apparently Promote Memory Performance

The study showed that Camembert cheese and myristamide in particular can significantly improve the cognitive impairment caused by a high-fat diet.

1. Camembert cheese improves memory performance: mice that were given Camembert cheese showed a significantly increased exploration time for new objects in the first test. This indicates that the cheese can reduce the cognitive impairment caused by the high-fat diet.
2. Myristamide increases cognitive abilities: Myristamide significantly improved memory performance in both experiments. The effect was dose-dependent: Higher doses led to better results. In contrast, myristic acid, a non-amidated fatty acid, showed no positive effects.
3. Increase in neuroprotective factors in the hippocampus: A significant increase in neuroprotective factors was observed following the administration of myristamide. As these play a central role in learning and memory, they support the neuroprotective effect of myristamide.
4. Other fatty acid amides show potential: oleamide also showed an improvement in cognitive performance, while stearamide was less studied.

The results suggest that the amidation of fatty acids during cheese fermentation plays a decisive role in improving cognitive function, and that Camembert could therefore certainly improve memory performance.

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Camembert for the Prevention of Dementia

The study provides new insights into how fermented foods such as Camembert can positively influence cognitive functions and memory performance. For people suffering from an increased risk of dementia, the fatty acid amides contained in Camembert, especially myristamide, could be a promising approach to support brain health. The increase in neuroprotective factors in the hippocampus could help to slow down or prevent neurodegenerative processes.

Another important finding: as the myristamide contained in Camembert is effective in low doses, this could easily be integrated into everyday life, whether through regular consumption of the cheese or through the consumption of dietary supplements.

The results also support the idea that fermented foods should play an important role in the diet. The fermentation process produces bioactive compounds that go beyond the mere supply of nutrients and can have specific physiological effects.

Classification of the Study

The study provides important insights into the role of fatty acid amides, but there are some limitations. Because the results are based on animal models, it is not clear whether they are transferable to humans. Although previous studies indicate similar effects in older people, further clinical studies are needed to confirm the applicability of the results to humans.

In addition, the scientists only carried out the studies over a short period of seven days. Long-term studies could show whether the cognitive improvements persist and whether they can prevent degenerative processes in the long term. Furthermore, it remains unclear whether myristamide acts directly on the brain or via receptors in the intestine. Further studies are needed to clarify these mechanisms.

Despite these limitations, the study underlines the potential of Camembert cheese and fatty acid amides such as myristamide to promote cognitive function and possibly counteract neurodegenerative diseases.