Mushrooms contain many antioxidant substances that can “slow down” aging.
Cep mushrooms contain substances that make them a product of youth. Researchers from Pennsylvania State University have found that many mushrooms contain antioxidants such as ergothioneine and glutathione, substances that neutralize free radicals.
Free radicals are formed when the body uses food to produce energy. They cause damage to cells, useful proteins, or even DNA itself, which can lead to dangerous consequences. Free radicals and the oxidative stress they cause are associated with a wide range of age-related diseases, including cancer, coronary heart disease, and Alzheimer's disease. The antioxidants ergothioneine and glutathione have the ability to mitigate these negative effects because they neutralize free radicals.
According to Robert Billman, professor emeritus at Pennsylvania State University, mushrooms are a major dietary source of these two antioxidants, and certain varieties are especially rich in them. Of the 13 varieties of mushrooms studied by the researchers, the highest levels of ergothioneine and glutathione were found in porcini mushrooms. According to scientists, porcini mushrooms are superior to most foods in terms of antioxidant value.
Benefits of mushrooms
Interestingly, mushroom antioxidants ergothioneine and glutathione are heat-resistant substances. They are not destroyed when mushrooms are cooked.
Mushrooms reduce the risk of cancer
Earlier, MedikForum.ru wrote about which chanterelles can cause poisoning.
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