Super Mushrooms: Their Antioxidants Surprise Scientists

Until recently, to prepare a menu full of antioxidants, we would surely have filled the shopping cart with berries and all kinds of fruits, cabbages, peppers, tomatoes, green tea, pure cocoa and maybe some new superfood to add to our smoothies. .

Well, according to a new North American study, we would have missed including a good handful of mushrooms.

Glutathione and ergothionein, two super antioxidants that mushrooms give you

These two powerful antioxidants, glutathione and ergothionein, are found in mushrooms in highly variable concentrations but visibly higher than in any other known food.

This is clear from a new study by scientists at Penn State University, Pennsylvania State University, which has analyzed the levels of these antioxidants in more than a dozen varieties of mushrooms.

In both cases they are antioxidants that act intracellularly against free radicals, enhance health and protect against problems associated with aging.

According to Robert Beelman, professor emeritus of food science and director of the Penn State Center for Plant and Mushroom Products for Health, what has been discovered in this study is that “there is no question that mushrooms are the best dietary source of these two antioxidants together “. Not only that, but “some contain them in huge quantities.”

Glutathione helps eliminate toxins

Glutathione is one of the most important antioxidants produced by the body to combat oxidative stress and protect cells from free radicals. These are generated by the simple act of breathing or digesting food, but they increase considerably with unhealthy habits and exposure to pollutants.

The body produces glutathione as needed, from three amino acids: glycine, cysteine ​​and glutamine. Spread throughout the body, glutathione is found in each and every one of our cells, although the highest concentration is in the liver.

Glutathione plays an important detoxifying action and that is that it not only favors the proper functioning of the immune system, but also helps to eliminate possible carcinogens and other toxic compounds.

However, high levels of oxidative stress, aging itself, pollution, radiation, drug use and some diseases can cause our glutathione levels to decrease. Sometimes, as a result, internal production may not be sufficient.

Physical exercise, by stimulating the clearance mechanisms, increases the efficiency of glutathione. In addition, we can promote its production with precursors such asN-acetylcysteineO wellget it directly in small amounts through some foods.

Ergothionein, future vitamin?

Ergothionein, less well known, is another powerful antioxidant that has attracted a lot of interest in recent years. It also enters cells to fight oxidation from within and even penetrates the mitochondria, where the cell’s energy is generated.

There is still much to know about how ergothionein works in the body, but it is believed to help maintain good glutathione levels.

It has also shown a protective action against the accumulation of beta-amyloid plaques in the brain and epidemiological analyzes have associated it with a lower risk of cognitive deterioration.

Ergothionein levels in the blood peak around 18 years of age and then decline. All the ergothionein we have is obtained from food.

In fact, this antioxidant is not produced by plants or animals, but bacteria from the soil that plants absorb through their roots. It is found in many foods in small amounts: cereals, vegetables, nuts and seeds …Mushrooms can contain up to 40 times more than the richest foods known so far.

Some experts, such as Dr. Michael Greger, have referred to ergothionein as a possible new vitamin, as a day could come when it is considered essential for the body to obtain it daily in small amounts.

The ticket is the champion, but the mushroom does not fall short

Mushrooms were known to be a very good source of glutathione, but not that they were also a very good source of ergothionein and that both antioxidants appeared in such surprising amounts combined in them.

Of the 13 varieties of mushrooms analyzed by researchers at Penn State University, ceps or boletus ( Boletus edulis ) are, by far, those with the highest concentration of both antioxidants. It was also the champion mushroom in ergothionein (7.27 mg per gram).

In glutathione, the winning mushroom is maitake, with 2.41 mg per gram.

The humble mushroom ( Agaricus bisporus ) ranks lower, but still contains significantly higher concentrations of both antioxidants than those found in most foods. The same happens with the portobello variety. Chanterelles, on the other hand, are those with the lowest levels.

Another good news for mushroom lovers. Although cooking them can reduce the concentration of other nutrients and antioxidants, according to the researchers, it does not seem to significantly affect the amount of glutathione or ergothionein. Both are very stable against high temperatures.