Important nutrients in mushrooms include lentinan and beta-glucans. selenium, vitamin D, glutathione and ergothioneine (ET) that 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 for 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 levels of ergothioneine are associated with faster cognitive decline.---
1, ET benefits brain function both through its antioxidant activity and by promoting neurogenesis and neuronal maturation ie. ET have been associated with the incidence of several disorders, including Parkinson's disease, mild cognitive impairment, Crohn's disease, and prevalence of peripheral neuropathy.---
2. The ability to eliminate free radicals, which can be proposed to arise from the oxidation of an easy electron of its group of a disulfide.---
3. Chelating properties.---
4. The activation of antioxidant enzymes, such as glutathione peroxidase (Se-GPx) and Mn superoxide dismutase (SOD) and the inhibition of superoxide generation enzymes, such as NADPH-cytochrome c reductase.----
5. The ability to affect the oxidation of several hemoproteins such as hemoglobin and myoglobin.-----
6. ET protects retinal pigment epithelial cells: by activating NRF2.-----
This review and studies explore the potential 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 smaller amounts as shown in table 1 of the link. Some studies have presented evidence that ET can accumulate at sites of tissue injury, particularly in fatty liver disease, hepatic 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 dietary-derived amino acid L-ergothioneine (Figure 8 and Supplementary File S4). Similar differences in L-ergothioneine concentration have been reported for the seven mushrooms in the USDA FoodData central database (https://fdc.nal.usda.gov/). For example, between 4 and 29 mg/100 g and between 7 and 46 mg/100 g in oyster mushrooms and lion's mane, respectively [
Important nutrients in mushrooms include lentinan and beta-glucans. selenium, vitamin D, glutathione and ergothioneine (ET) that 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 for 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 levels of ergothioneine are associated with faster cognitive decline.---
1, ET benefits brain function both through its antioxidant activity and by promoting neurogenesis and neuronal maturation ie. ET have been associated with the incidence of several disorders, including Parkinson's disease, mild cognitive impairment, Crohn's disease, and prevalence of peripheral neuropathy.---
2. The ability to eliminate free radicals, which can be proposed to arise from the oxidation of an easy electron of its group of a disulfide.---
3. Chelating properties.---
4. The activation of antioxidant enzymes, such as glutathione peroxidase (Se-GPx) and Mn superoxide dismutase (SOD) and the inhibition of superoxide generation enzymes, such as NADPH-cytochrome c reductase.----
5. The ability to affect the oxidation of several hemoproteins such as hemoglobin and myoglobin.-----
6. ET protects retinal pigment epithelial cells: by activating NRF2.-----
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/ergothioneine (2023- 2024).-----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://www.ncbi.nlm.nih.gov/pmc/articles/PMC9816654/ (2023).---
https://cir.nii.ac.jp/crid/1360580230626849280 (2022).--
This review and studies explore the potential 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 smaller amounts as shown in table 1 of the link. Some studies have presented evidence that ET can accumulate at sites of tissue injury, particularly in fatty liver disease, hepatic 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 dietary-derived amino acid L-ergothioneine (Figure 8 and Supplementary File S4). Similar differences in L-ergothioneine concentration have been reported for the seven mushrooms in the USDA FoodData central database (https://fdc.nal.usda.gov/). For example, between 4 and 29 mg/100 g and between 7 and 46 mg/100 g in oyster mushrooms and lion's mane, respectively [
https://febs.onlinelibrary.wiley.com/doi/full/10.1002/1873-3468.13123 (2018).--
https://www.sciencedirect.com/science/article/pii/S2213231721000161 (2021).--
https://pubmed.ncbi.nlm.nih.gov/34978075/ (2022).----
TABLE 12.A. CONCENTRATIONS OF ERGOTHIONEINE IN SELECTED FOODS AND BEVERAGES.---https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/ergothioneine
https://www.mdpi.com/2304-8158/12/16/2985 (2023)