Eating Mushrooms For Antioxidants And Anti Aging

A research study conducted last year at Penn State University and presented at a meeting in Washington of the American Chemical Society claimed that mushrooms are a significant resource for antioxidants that help the battle against cancer, cardiovascular disease and anti aging generally.

Testing the antioxidant potential of white button mushrooms, the most commonly mushrooms consumed in US, researchers discovered that they have about five times more of the antioxidant ergothioneine than chicken liver, until then considered the best source for the vitamin. This founding was very important as ergothioneine helps the human body to purge so-called free radicals, the harmful chemicals having capacity to start chain reactions that can damage body’s cells. Going further, while white button mushrooms have about 12 times more antioxidant ergothioneine than wheat germ, the exotic ones such as oyster, shiitake and maitake mushrooms were found having about 40 times more of the antioxidant ergothioneine than wheat germ. (The wheat germ is considered a very good source of the nutrient). The same white mushrooms have more antioxidant potential than zucchini, green beans, green peppers, pumpkins, tomatoes or carrots.

After evaluating the antioxidant capacity in several sorts of mushrooms, including the common white button mushrooms, crimini mushrooms, portabella mushrooms, shiitake mushrooms, and oyster mushrooms the same team reported some days ago another important conclusion. Consuming varieties of mushrooms along with a large variety of vegetables could give people varieties of antioxidants – which prevent the common pathway for cancer, cellular harm, aging and other several diseases. The rule of thumb is you don’t have to eat only the veggies with the high antioxidant potential to benefit. You better eat a diversity of mushrooms along with a diversity of other vegetables, and you’ll be getting a variety of antioxidants As an example, the amount of mushrooms that would be served on a hamburger, has more than 5 milligrams of ergothioneine.

By: Evie Lampard