These Weird Foods Are Stuffed With Powerful Antioxidants

Possible effects on diseases of aging, like cancer, coronary heart disease, and Alzheimer’s … 

(Kastalia Medrano, Newsweek) New research reveals that these particular foods are “without a doubt” the highest known single sources of both the antioxidants ergothioneine and glutathione, which are associated with anti-aging properties.

The meat-like texture of Porcini, with its earthy and somewhat nutty flavor is unequaled among mushrooms. Porcinis are one of the few wild mushroom varieties safe to eat raw. Dried & frozen porcinis (including Italian porcinis) are available year round. (SOURCE: Marx Foods)

A team of researchers from Pennsylvania State University found not only that mushrooms are surprisingly full of both compounds, but also that some of the 13 species they tested contained vastly higher levels than others.

PREVIOUSLY: 20 Foods That Nourish Your Brain: Eating To Beat Dementia

Common white button mushrooms, for instance, had low levels of the two antioxidants compared to some other mushrooms but still far higher levels than your average non-mushroom food.

The winner “by far” was the wild porcini mushroom, which is convenient since it’s also delicious.

And even though some foods lose their health benefits when you cook them, the antioxidants in the mushrooms appear heat-stable and thus unaffected. The research was recently published in the journal Food Chemistry.

“There’s a theory—the free radical theory of aging—that’s been around for a long time that says when we oxidize our food to produce energy there’s a number of free radicals that are produced that are side products of that action and many of these are quite toxic,” said Robert Beelman, professor emeritus of food science and director of the Penn State Center for Plant and Mushroom Products for Health, in a Penn State news release.

Possible protection against Alzheimer’s and other diseases of aging

“The body has mechanisms to control most of them, including ergothioneine and glutathione, 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.”

There’s solid research indicating antioxidants help us fight oxidative stress.

Oxidative stress arises when our bodies turn food into fuel to produce the energy it needs, but can’t avoid also creating some free radicals in the process.

Free radicals are simply oxygen atoms that have unpaired electrons.

But as they zoom around your body looking for other single electrons to pair with they can do a lot of damage to your cells, which is why the term has become a buzzy one for scaring you into buying skincare products (sunscreen is still the business though, please wear it).

“It’s preliminary, but you can see that countries that have more ergothioneine in their diets, countries like France and Italy, also have lower incidences of neurodegenerative diseases, while people in countries like the United States, which has low amounts of ergothioneine in the diet, have a higher probability of diseases like Parkinson’s Disease and Alzheimer’s,” Beelman continued in the news release.

Beelman emphasizes that the research has not determined whether the link is only correlation—a connection but not proven as a cause.

But the difference is striking, he notes: the average amount of the antioxidant seen in the diets in these countries is about 3 milligrams per day, or about five button mushrooms. Displayed with permission from Newsweek via Repubhub. Also of interest: ‘Shrooms Magically Reset Depressed Brains

** DISCOVER MORE GREAT FOODS FOR A HEALTHIER LIFE AT HeadlineHealth.com **