The humble mushroom comes in different shapes, colors and sizes. While some of them are chock-full of toxins, the ones that aren’t are surprisingly healthy and tasty. From portobellos to shiitake, mushrooms have been used by chefs around the world to enhance flavor and elevate their dishes to another level.

Mushrooms are low in calories but high in protein, so you can never go wrong with eating them as a healthy snack or even as part of the main course. But did you know that there’s more to mushrooms than just being pizza toppings or ingredients? Scientists from the U.S. identified key nutrients in mushrooms that could benefit the body in many ways.

Dr. Robert Beelman, a food scientist and Professor Emeritus of Food Science at Penn State University, said mushrooms contain four key nutrients – selenium, vitamin D, glutathione and ergothioneine – that are beneficial to healthy aging. These nutrients act as antioxidants, neutralizing harmful free radicals which contribute to premature cell aging.

“The body has mechanisms to control most of them [free radicals], 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,” Beelman explained.

Selenium has long been known as a detoxifier. It is also good for cardiovascular health and helps your body fight off free radicals. Meanwhile, vitamin D helps reduce the risk of multiple sclerosis, uplifts the mood and promotes weight loss.

Glutathione and ergothioneine are both known for being great natural antioxidants. High levels of these nutrients are found in some mushrooms. For instance, porcini is said to contain the highest amount of glutathione and ergothioneine.

Most people may be familiar with selenium, vitamin D and glutathione. However, many are unfamiliar with ergothioneine, a phytonutrient more commonly known as ergo.

Our bodies need sufficient amounts of ergo

Beelman and his team are currently focusing their research on the potential of ergo to prevent or reverse neurodegenerative diseases common among older adults. As per a study conducted in Singapore, the ergo content in the bloodstream significantly declines as people age. Moreover, this case has been correlated with cognitive impairment, leading researchers to believe that the deficiency of this nutrient predispose individuals to neurological diseases.

In another study involving over 13,000 elderly Japanese as subjects, results showed that those who consumed less mushrooms in their lifetime were more susceptible to developing dementia, while those who ate mushrooms regularly had less incidence of the said illness.

Scientists also discovered that countries with a higher consumption rate of ergothioneine, like France and Italy, have lower cases of neurodegenerative disease development. Meanwhile, countries like the U.S. that consume fewer mushrooms reportedly have a higher possibility of contracting diseases such as Alzheimer’s disease and Parkinson’s disease.

Other sources of ergo

The study showed that ergo gets passed down in the food chain. Essentially, fungi which carry the nutrient leave traces of ergo in the soil and other plants grown in the same area absorb it. This finding led researchers to think that the modern agricultural practices are causing the decrease of fungal population in U.S. soil, thus affecting the ergo levels in the American diet.

In the past, this particular type of fungus was deemed good for the health because of what it lacks; no cholesterol, no gluten and is low in fat, sugars, sodium and calories. But food scientists today are sharing the knowledge that mushrooms are also good sources of not just the four key nutrients mentioned above but also of protein, B vitamins, fiber, immune-enhancing sugars and other bioactive compounds.

Find out more about nutritious food beneficial for the body at Nutrients.news.

Sources:

EcoWatch.com

NaturalFoodSeries.com

Healthline.com

ScienceDaily.com

ScienceDirect.com

NCBI.NLM.NIH.gov