Mushrooms: Natural Antioxidants with Antiaging Potential

Author: Penn State
Published: 2017/11/13 - Updated: 2025/05/16
Publication Details: Peer-Reviewed, Informative
Category Topic: Antioxidants and Carotenoids - Academic Publications

Page Content: Synopsis - Introduction - Main - Insights, Updates

Synopsis: This report highlights research from Penn State indicating that mushrooms are an exceptionally rich dietary source of two potent antioxidants, ergothioneine and glutathione, which are believed to play a significant role in combating oxidative stress and slowing the aging process. The findings reveal that while all mushrooms contain these antioxidants, certain varieties-such as porcini-have particularly high concentrations, far surpassing most other foods. The research suggests that regular mushroom consumption could help mitigate cellular damage linked to aging and age-related diseases, including cancer, coronary heart disease, and neurodegenerative conditions like Alzheimer's and Parkinson's. Notably, the antioxidants remain stable during cooking, making mushrooms a practical addition to various diets.

This information is particularly useful for seniors and people with disabilities, as it points to a simple dietary strategy that may support long-term health and cognitive function. The report's authority is underscored by its basis in peer-reviewed scientific research and the expertise of the Penn State Center for Plant and Mushroom Products for Health, making it a valuable resource for anyone interested in nutrition and healthy aging - Disabled World (DW).

Introduction

Mushrooms may contain unusually high amounts of two antioxidants that some scientists suggest could help fight aging and bolster health, according to a team of Penn State researchers.

Main Content

In a study, researchers found that mushrooms have high amounts of the 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 the two compounds varied greatly between mushroom species.

"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.

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."

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.

Insights, Analysis, and Developments

Attribution/Source(s): This peer reviewed publication was selected for publishing by the editors of Disabled World (DW) due to its relevance to the disability community. Originally authored by Penn State and published on 2017/11/13, this content may have been edited for style, clarity, or brevity.