Important nutrients in mushrooms include lentinan and beta-glucans. selenium, vitamin D, glutathione and ergothioneine (ET) which can mitigate oxidative stress. ET should be classified as a "longevity vitamin." ET promotes longevity and healthy aging.
ET is a vital nutrient for the human body, especially the brain. Low levels of ET are associated with an increased risk of neurodegenerative, cardiovascular and other age-related diseases, including cancer. In humans, blood levels of ergothioneine decline after age 60, and lower ergothioneine levels are associated with more rapid cognitive decline.
1, ET benefits brain function both through its antioxidant activity and by promoting neurogenesis and neuronal maturation i.e. ET have been associated with the incidence of several disorders, including Parkinson's disease (PD), mild cognitive impairment, Crohn's disease, and prevalence of peripheral neuropathy.
2. The ability to scavenge free radicals, which can be proposed to arise from the oxidation of an easy electron from its disulfide group.
3. Chelating properties.
4. Activation of antioxidant enzymes, such as glutathione peroxidase (Se-GPx) and Mn superoxide dismutase (SOD) and inhibition of superoxide generation enzymes, such as NADPH-cytochrome c reductase.
5. The ability to affect the oxidation of various hemoproteins such as hemoglobin and myoglobin.
6. ET protects retinal pigment epithelial cells: by activating NRF2.
This review explores the possible roles of ergothioneine (ET) in human health and disease. Boletus (18mg/Kg), shiitake (36mg/Kg), garlic (35mg/Kg), tempeh (200mg/Kg), asparagus (Mexico) (160mg/kg) and other mushrooms and many other foods contain Ergothioneine in lower quantities as shown in table 1 of the link. Some studies have presented evidence that ET can be accumulated at sites of tissue injury, particularly in fatty liver disease, liver fibrosis. A recent study showed that when ET is administered orally, it accumulates rapidly. in the cells of the liver and blood, and also the brain, heart, lung, kidney, spleen and eyes. Since animal sera are commonly used in cell culture media.
Lion's mane and oyster mushrooms are among the best sources of the diet-derived amino acid, L-ergothioneine (Figure 8 and Supplementary File S4). The variation of L-ergothioneine within some mushroom varieties in our study may be explained by differences in cultivation, handling or degradation rates. Understanding such variability will require extensive stability studies, which would be valuable to consumers but may be challenging due to limitations such as harvest and shipping time. It is also worth noting that similar differences in L-ergothioneine concentration have been reported for the seven fungus. For example, among eight analytical samples, L-ergothioneine concentrations ranged from 4 to 29 mg/100 g and from 7 to 46 mg/100 g in oyster and lion's mane mushrooms, respectively [
Important nutrients in mushrooms include lentinan and beta-glucans. selenium, vitamin D, glutathione and ergothioneine (ET) which can mitigate oxidative stress. ET should be classified as a "longevity vitamin." ET promotes longevity and healthy aging.
ET is a vital nutrient for the human body, especially the brain. Low levels of ET are associated with an increased risk of neurodegenerative, cardiovascular and other age-related diseases, including cancer. In humans, blood levels of ergothioneine decline after age 60, and lower ergothioneine levels are associated with more rapid cognitive decline.
1, ET benefits brain function both through its antioxidant activity and by promoting neurogenesis and neuronal maturation i.e. ET have been associated with the incidence of several disorders, including Parkinson's disease (PD), mild cognitive impairment, Crohn's disease, and prevalence of peripheral neuropathy.
2. The ability to scavenge free radicals, which can be proposed to arise from the oxidation of an easy electron from its disulfide group.
3. Chelating properties.
4. Activation of antioxidant enzymes, such as glutathione peroxidase (Se-GPx) and Mn superoxide dismutase (SOD) and inhibition of superoxide generation enzymes, such as NADPH-cytochrome c reductase.
5. The ability to affect the oxidation of various hemoproteins such as hemoglobin and myoglobin.
6. ET protects retinal pigment epithelial cells: by activating NRF2.
https://www.sciencedirect.com/science/article/pii/S0891584924001357 (2024).---
https://link.springer.com/article/10.1007/s11357-024-01111-5 (2024).--
https://www.sciencedirect.com/science/article/abs/pii/S000689932300464X (2024).---
https://pubmed.ncbi.nlm.nih.gov/34978075/ (2022).----
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/ergothioneine (2013-2023).----
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816654/ (2023).---
https://cir.nii.ac.jp/crid/1360580230626849280 (2022).--
This review explores the possible roles of ergothioneine (ET) in human health and disease. Boletus (18mg/Kg), shiitake (36mg/Kg), garlic (35mg/Kg), tempeh (200mg/Kg), asparagus (Mexico) (160mg/kg) and other mushrooms and many other foods contain Ergothioneine in lower quantities as shown in table 1 of the link. Some studies have presented evidence that ET can be accumulated at sites of tissue injury, particularly in fatty liver disease, liver fibrosis. A recent study showed that when ET is administered orally, it accumulates rapidly. in the cells of the liver and blood, and also the brain, heart, lung, kidney, spleen and eyes. Since animal sera are commonly used in cell culture media.
https://febs.onlinelibrary.wiley.com/doi/full/10.1002/1873-3468.13123 (2018)
Lion's mane and oyster mushrooms are among the best sources of the diet-derived amino acid, L-ergothioneine (Figure 8 and Supplementary File S4). The variation of L-ergothioneine within some mushroom varieties in our study may be explained by differences in cultivation, handling or degradation rates. Understanding such variability will require extensive stability studies, which would be valuable to consumers but may be challenging due to limitations such as harvest and shipping time. It is also worth noting that similar differences in L-ergothioneine concentration have been reported for the seven fungus. For example, among eight analytical samples, L-ergothioneine concentrations ranged from 4 to 29 mg/100 g and from 7 to 46 mg/100 g in oyster and lion's mane mushrooms, respectively [
https://www.mdpi.com/2304-8158/12/16/2985 (2023)