Mushrooms, particularly certain wild varieties, are abundant in glutathione and ergothoniene, important protectors against oxidative damage, according to recent research published in Food Chemistry.
Widely varying contents of both glutathione (GSH) and ergothioneine (ERGO) were measured in analysis of numerous species of mushroom conducted by researchers from Penn State University (Centre for Plant and Mushroom Products for Health).
Maitake contained the highest amount of GSH while porcini was richest in ERGO.
The researchers found without a doubt that mushrooms are the highest dietary source of these two antioxidants taken together, and some types are packed with both GSH and ERGO.
Common varieties such as white button and portobello mushrooms contained lower amounts of the two antioxidants than most of the wild species. However, surprisingly, chanterelles - a wild variety in high demand as a culinary delicacy – had the lowest contents of both nutrients.
So What Are the Health Benefits of Glutathione (GSH) and Ergothioneine (ERGO)
Glutathione is a well know powerful antioxidant widely recognised for its ability to maintain immune function, detoxify carcinogens and other toxins. Optimum tissue levels of gluthathione are known to be essential in maintaining health and preventing diseases.
While the exact role of ergothioneine is unclear, previous research has suggested it may help maintain glutathione levels through interaction with other cellular defence systems. Studies in mice have shown a protective effect of ERGO against beta-amyloid plaque accumulation, while some epidemiological trends also suggest ERGO intake may be linked to lower risk of cognitive decline.
The researchers stated that “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," "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."
Importantly, the mushrooms appear to retain their antioxidant content when cooked.
In conclusion, by eating mushrooms you receive a uniquely rich dietary source of antioxidants.
Given the important role of oxidative stress in disease development and the ageing process itself and the well-known protective roles of antioxidants, mushrooms could play an important protective role.
Barbara is a qualified nutritionist offering Health, Nutrition & Lifestyle Counseling. She gives Healthy weight loss advice and promotes the Mediterranean diet. She is the author of the Med Life Diet - creating healthy lifestyle habits and attitudes for life !