For a long time, scientists have appreciated the antioxidant effect of fresh produce such as vegetables and fruit. Eating plenty of high anti-oxidant foods seems to protect you from future disease. The body also makes antioxidants.
Antioxidants are natural compounds in food that help neutralise the free radicals produced by the body. Free radicals are also quite natural, although they tend to cause damage to all parts of the body over time, hence speeding up the ageing process. For example, free radicals can damage the DNA found in the nuclei of body cells. When DNA becomes damaged, then antioxidants within the body work to correct the damage before it becomes a cancerous cell.
If the antioxidants made by the body get overwhelmed then the antioxidants in food provide a very useful helping hand to protect the body from free radicals. Mushrooms are a rich source of antioxidants, as confirmed by laboratory analysis. In one study of 30 common vegetables, mushrooms were placed in the top 5 highest antioxidant levels when compared to vegetables (Pellegrini 2003; Savoie 2008).
Mushrooms are very high in the powerful antioxidant ergothioneine, in amounts similar to that found in animal foods (Ey 2007). Ergothioneine is found in very few vegetables or fruit. Ergothioneine appears to protect blood cells, especially monocytes and red blood cells that transport nutrients and oxygen to body cells (Martin 2010). It also protects your artery lining from atherosclerosis (fatty deposits).
Ergothioneine is not produced by the body. It can only be obtained through your diet. Low levels of ergothioneine start the oxidation (damage) of DNA and proteins. It has been suggested that ergothioneine should be classified as a vitamin because it is so important to health (Paul 2010). Ergothioneine levels do not decrease with cooking, so you get your ergothioneine through both raw and cooked mushrooms.
In 2005, scientists were surprised to find an ergothioneine transporter protein in the blood (Gründemann 2005). Transporter proteins only exist in the blood if they have a specific role. For example, haemoglobin is a transporter protein for carrying oxygen to cells. To find one for ergothioneine suggests that humans have long evolved as mushroom eaters.
Mushrooms are particularly high in phenolic compounds that have been long recognised for their antioxidant capabilities. A serve of mushrooms also provides about a quarter of an adult’s requirements of selenium, an antioxidant mineral.
Put all the news together and it makes mushrooms one of the highest antioxidant foods on the market. It is good sense that mushrooms should regularly feature on your healthy eating menu.
Antioxidants are natural compounds in food that help neutralise the free radicals produced by the body. Free radicals are also quite natural, although they tend to cause damage to all parts of the body over time, hence speeding up the ageing process. For example, free radicals can damage the DNA found in the nuclei of body cells. When DNA becomes damaged, then antioxidants within the body work to correct the damage before it becomes a cancerous cell.
If the antioxidants made by the body get overwhelmed then the antioxidants in food provide a very useful helping hand to protect the body from free radicals. Mushrooms are a rich source of antioxidants, as confirmed by laboratory analysis. In one study of 30 common vegetables, mushrooms were placed in the top 5 highest antioxidant levels when compared to vegetables (Pellegrini 2003; Savoie 2008).
Mushrooms are very high in the powerful antioxidant ergothioneine, in amounts similar to that found in animal foods (Ey 2007). Ergothioneine is found in very few vegetables or fruit. Ergothioneine appears to protect blood cells, especially monocytes and red blood cells that transport nutrients and oxygen to body cells (Martin 2010). It also protects your artery lining from atherosclerosis (fatty deposits).
Ergothioneine is not produced by the body. It can only be obtained through your diet. Low levels of ergothioneine start the oxidation (damage) of DNA and proteins. It has been suggested that ergothioneine should be classified as a vitamin because it is so important to health (Paul 2010). Ergothioneine levels do not decrease with cooking, so you get your ergothioneine through both raw and cooked mushrooms.
In 2005, scientists were surprised to find an ergothioneine transporter protein in the blood (Gründemann 2005). Transporter proteins only exist in the blood if they have a specific role. For example, haemoglobin is a transporter protein for carrying oxygen to cells. To find one for ergothioneine suggests that humans have long evolved as mushroom eaters.
Mushrooms are particularly high in phenolic compounds that have been long recognised for their antioxidant capabilities. A serve of mushrooms also provides about a quarter of an adult’s requirements of selenium, an antioxidant mineral.
Put all the news together and it makes mushrooms one of the highest antioxidant foods on the market. It is good sense that mushrooms should regularly feature on your healthy eating menu.
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