Mushrooms: The new anti-aging miracle, according to study
updated the 27 November 2017 à 17:13As it turns out, the humble mushroom is stuffed with youth-boosting antioxidants.
The world of trendy miracle and anti-aging superfoods has a new unlikely candidate: the humble mushroom.
Researchers from Penn State University have discovered that mushrooms contain unusually high concentrations of two antioxidants, which experts believe could help fight aging and boost health. And good news for lovers of mushroom-topped pizzas, the high temperatures don’t appear to affect its health benefits.
One school of thought when it comes to aging is known as the free radical theory. According to the theory, when we oxidise our food to produce energy, toxic free radicals are produced. The body has mechanisms to control them, but over time, these can cause damage associated to diseases like cancer, coronary heart disease and Alzheimer’s.
As such, consuming an antioxidant-rich diet is a way of reducing the damage. The research team, led by Robert Beelman, professor emeritus of food science and director of the Penn State Center for Plant and Mushroom Products for Health, has now discovered that mushrooms contain unusually high amounts of both ergothioneine and glutathione – both important antioxidants. And when it comes to getting both compounds in a single bite, there may be no better source.
“What we found is that, without a doubt, mushrooms are highest dietary source of these two antioxidants taken together, and that some types are really packed with both of them,” said Beelman. Of the 13 mushroom types tested, porcini, by far, is packed with the highest concentration of the antioxidants, with white mushrooms having the lowest. Porcini, as you know, is a common ingredient in Italian cooking.
Though the study is still in its early stages, Beelman notes that countries like France and Italy, who consume more ergothioneine in their diets, have a lower record of neurodegenerative diseases, while countries like the US, who consume less of it, have a higher incidence of diseases like Parkinson’s and Alzheimer’s.
Correlation or cause? The answer is still unclear. But one thing’s for sure, we’re definitely loading up on our porcini!
Sarah Khan
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