- Product Manager / Concept Manager - Verspakketten - Ridderkerk
- District sales manager - British Columbia and Alberta, Canada
- Grower - Carlisle, Pa. USA
- Account Manager - Melbourne, Australia
- Grower - Australia
- Director of Marketing & Communications - Summerland (BC), Canada
- Lead Auditor
- Quality Assurance Team EA Region - Antwerp - Quality Assurance Supervisor
- Medior Sales Engineer - Netherlands
- General Manager Australia
Top 5 -yesterday
Top 5 -last month
Top 5 -last week
Mushrooms may have antiaging potential
In a study, researchers found that mushrooms have high amounts of ergothioneine and glutathione, both important antioxidants, said Robert Beelman, professor emeritus of 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 amounts of the two compounds varied greatly between mushroom species.
"What we found is that, without a doubt, mushrooms are the highest dietary source of these two antioxidants taken together, and that some types are really packed with both of them," said Beelman.
Beelman said that when the body uses food to produce energy, it also causes oxidative stress because some free radicals are produced. Free radicals are oxygen atoms with unpaired electrons that cause damage to cells, proteins and even DNA as these highly reactive atoms travel through the body seeking to pair up with other electrons.
Replenishing antioxidants in the body, then, may help protect against this oxidative stress.
"There's a theory — the free radical theory of aging — that's been around for a long time that says when we oxidize our food to produce energy there's a number of free radicals that are produced that are side products of that action and many of these are quite toxic," said Beelman. "The body has mechanisms to control most of them, including ergothioneine and glutathione, but eventually enough accrue to cause damage, which has been associated with many of the diseases of aging, like cancer, coronary heart disease and Alzheimer's."
Robert Beelman is professor emeritus of food science at Penn State and director of the Center for Plant and Mushroom Foods for Health. Image: Patrick Mansell
According to the researchers, who report their findings in a recent issue of Food Chemistry, the amounts of ergothioneine and glutathione in mushrooms vary by species with the porcini species, a wild variety, containing the highest amount of the two compounds among the 13 species tested.
"We found that the porcini has the highest, by far, of any we tested," said Beelman. "This species is really popular in Italy where searching for it has become a national pastime."
The more common mushroom types, like the white button, had less of the antioxidants, but had higher amounts than most other foods, Beelman said.
The amount of ergothioneine and glutathione also appear to be correlated in mushrooms, the researchers said. Mushrooms that are high in glutathione are also high in ergothioneine, for example.
Cooking mushrooms does not seem to significantly affect the compounds, Beelman said.
"Ergothioneine are very heat stable," said Beelman.
Beelman said that future research may look at any role that ergothioneine and glutathione have in decreasing the likelihood of neurodegenerative diseases, such as Parkinson's disease and Alzheimer's disease.
"It's preliminary, but you can see that countries that have more ergothioneine in their diets, countries like France and Italy, also have lower incidences of neurodegenerative diseases, while people in countries like the United States, which has low amounts of ergothioneine in the diet, have a higher probability of diseases like Parkinson's Disease and Alzheimer's," said Beelman. "Now, whether that's just a correlation or causative, we don't know. But, it's something to look into, especially because the difference between the countries with low rates of neurodegenerative diseases is about 3 milligrams per day, which is about five button mushrooms each day."
Beelman worked with Michael D. Kalaras, postdoctoral assistant in food sciences; John P. Richie, professor of public health sciences and pharmacology; and Ana Calcagnotto, research assistant in public health sciences.
Source: Penn State University (Matt Swayne)
Publication date :
Receive the daily newsletter in your email for free | Click here
Other news in this sector:
- 09/12/2018 Tomatoes could hold the key for infertility problems
- 09/07/2018 ‘French Fries: No. 1 vegetable toddlers consume’
- 09/06/2018 US: Kansas church dinner - tomatoes and Salmonella
- 09/05/2018 New 'superfood' salad by Californian producer
- 08/30/2018 Urban food security in the context of inequality and dietary change
- 08/29/2018 Bees are becoming ‘addicted’ to pesticides blamed for killing them
- 08/28/2018 "Agriculture must battle chronic disease"
- 08/21/2018 Strawberries may help against inflammatory bowel disease
- 08/17/2018 Chemicals found in vegetables prevent colon cancer in mice
- 08/17/2018 Scurvy makes comeback in the West
- 08/16/2018 Fewer than 1 in 10 Australians eats enough vegetables
- 08/10/2018 US (IL): University researches health benefits of heirloom tomatoes
- 08/09/2018 Videogame-strategy used to get children eating more fruit and veggies
- 08/09/2018 Food Bank using 'veggie meter' to encourage healthy eating
- 07/16/2018 Allergy potential of strawberries and tomatoes depends on the variety
- 07/12/2018 US (OH): Creating incentives for better food choices
- 07/10/2018 "School food policies have potential to improve health"
- 06/28/2018 EU: Call for best practices on healthy and sustainable food systems
- 06/19/2018 CAN (QC): Father sentenced over uneaten vegetables
- 05/18/2018 More than 100 types of herbs, throughout the year