A new study shows, the fungus contains high-level health boosting compounds that can help fight aging. The team of scientists found 13 species of edible mushrooms contained large amounts of antioxidants. Is a substance that potentially eliminate other harmful substances such as free radicals in the body.
The theory is, free radicals are unstable molecules that react with other substances in the body to damage cells, proteins and even DNA. It can also create something that is not normal.
This highly reactive substance travels through the body to pair up with other electrons, causing the body to oxidize. According to study author Robert Beelman, refilling the body with antioxidants helps protect from this stress. He and his team found the mushrooms contained two antioxidants, ergothioneine and glutathione.
"What we found was that, without a doubt, the mushrooms are the highest dietary source of these two antioxidants combined, and some are actually packed with both," said Beelman, director of the Penn State Center for Plant and Mushroom Products for Health, quoted from page BT, Saturday (11/11).
"There is a theory, the theory of free radical aging, which has long been said when we oxidize our food to generate energy, there are a number of free radicals produced which are a by-product of the action and many of them are quite toxic," he continued.
The theory is, free radicals are unstable molecules that react with other substances in the body to damage cells, proteins and even DNA. It can also create something that is not normal.
This highly reactive substance travels through the body to pair up with other electrons, causing the body to oxidize. According to study author Robert Beelman, refilling the body with antioxidants helps protect from this stress. He and his team found the mushrooms contained two antioxidants, ergothioneine and glutathione.
"What we found was that, without a doubt, the mushrooms are the highest dietary source of these two antioxidants combined, and some are actually packed with both," said Beelman, director of the Penn State Center for Plant and Mushroom Products for Health, quoted from page BT, Saturday (11/11).
"There is a theory, the theory of free radical aging, which has long been said when we oxidize our food to generate energy, there are a number of free radicals produced which are a by-product of the action and many of them are quite toxic," he continued.
