Mushrooms contain higher levels of two antioxidant compounds, known as ergothioneine and glutathione, than most foods, with porcini mushrooms boasting the highest, a Penn State University study discovered.
Countries with more ergothioneine in their diets, such as France and Italy, also have lower incidence of neurodegenerative diseases, according to lead researcher Robert Beelman. Those in countries with less, have a higher probability of diseases such as Parkinson’s and Alzheimer’s, according to Dr Beelmam.
Researchers aren’t yet sure if this is simply a coincidence but believe it’s worth investigating further.
Penn State University
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