Mushrooms may contain unco eminent amounts of two antioxidants that some scientists suggest could help fight ageing and pad health , grant to a team of Penn State researchers .
In a new study , researchers found that mushroom have high quantity of the ergothioneine and glutathione , both important antioxidant , said Robert Beelman , professor emeritus of solid food science and director of the Penn State Center for Plant and Mushroom Products for Health . He added that the researchers also found that the sum the two compounds varied greatly between mushroom cloud species .
“ What we found is that , without a doubt , mushroom are highest dietary source of these two antioxidant taken together , and that some types are really pile with both of them , ” said Beelman .
Beelman said that when the body employ food to get energy , it also make oxidative tension because some detached group are produced . devoid radical are oxygen corpuscle with unpaired negatron that induce legal injury to cell , proteins and even deoxyribonucleic acid as these highly reactive mote trip through the eubstance seeking to geminate up with other negatron .
Replenishing antioxidants in the body , then , may help protect against this oxidative stress .
“ There ’s a theory — the free radical possibility of aging — that ’s been around for a long time that says when we oxidize our food for thought to bring forth energy there ’s a number of costless radicals that are produced that are side product of that action and many of these are quite toxic , ” said Beelman . “ The consistence has mechanisms to control most of them , include ergothioneine and glutathione , but eventually enough accrue to get legal injury , which has been associated with many of the disease of ageing , like Crab , coronary heart disease and Alzheimer ’s . ”
accord to the investigator , whoreport their finding in a late yield of Food Chemistry , the amounts of ergothioneine and glutathione in mushrooms vary by species with the porcini coinage , a wild variety , hold in the highest amount of the two compounds among the 13 species tested .
“ We line up that the porcini has the highest , by far , of any we test , ” said Beelman . “ This species is really popular in Italy where search for it has become a national pursuit . ”
The more mutual mushroom character , like the white button , had less of the antioxidants , but had high amounts than most other intellectual nourishment , Beelman said .
The amount of ergothioneine and glutathione also appear to be correlated in mushrooms , the research worker say . Mushrooms that are high in glutathione are also gamy in ergothioneine , for example .
Cooking mushrooms does not seem to importantly affect the compounds , Beelman said .
“ Ergothioneine are very heat stable , ” said Beelman .
Beelman said that future inquiry may look at any part that ergothioneine and glutathione have in decreasing the likeliness of neurodegenerative disease , such as Parkinson ’s disease and Alzheimer ’s disease .
“ It ’s preliminary , but you’re able to see that countries that have more ergothioneine in their diets , countries like France and Italy , also have lower relative incidence of neurodegenerative disease , while people in country like the United States , which has low amount of ergothioneine in the diet , have a high-pitched probability of diseases like Parkinson ’s Disease and Alzheimer ’s , ” enjoin Beelman . “ Now , whether that ’s just a correlation or causative , we do n’t know . But , it ’s something to search into , specially because the difference between the countries with low rates of neurodegenerative diseases is about 3 milligrams per day , which is about five push button mushroom-shaped cloud each day . ”
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