Eating Mushrooms for Antioxidants and Anti-Aging

A research study conducted in 2005 at Penn State University and presented at a meeting of the American Chemical Society in Washington claimed that mushrooms are an important resource for an antioxidant that helps the fight against cancer, cardiovascular disease and generally against anti aging.

Evaluating the antioxidant potential of white button mushrooms, the most commonly consumed in United States, researchers found that they have about five times more of the antioxidant ergothioneine than chicken liver, considered until then the best source for the vitamin. This conclusion is very important as ergothioneine helps the human body to remove so-called free radicals, the harmful chemicals able to start chain reactions that can hurt body's cells. Going deeper, while white mushrooms have about 12 times more antioxidant ergothioneine than wheat germ, the exotic ones such as oyster, shiitake and maitake mushrooms are credited having about 40 times more of the antioxidant ergothioneine than wheat germ. (The wheat germ is a very good source of the nutrient). The same white button mushrooms have more antioxidant potential than green peppers, pumpkins, tomatoes, zucchini, green beans or carrots.

Some days ago, that team came with another conclusion. Consuming varieties of mushrooms along with a large variety of vegetables could give people varieties of antioxidants - which prevent the common pathway for cancer, cellular harm, ageing and other several diseases.

This article courtesy of  http://www.age-right.com.
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