Laura Smith
Mushrooms are a well-known source of ergothioneine, an amino acid with potent antioxidant activities. This compound is synthesised by a variety of microbes, especially fungi, and is found in high concentrations in mushrooms. Research has shown that certain mushrooms contain higher concentrations of ergothioneine than any other food. For example, shiitake, oyster, and king bolete mushrooms are all rich sources of this compound. The amount of ergothioneine in mushrooms varies depending on the type and geographical location, with some studies focusing on mushrooms from Japan, Korea, and Taiwan. The potential health benefits of ergothioneine are being explored, including its possible role in fighting age-related diseases and its association with lower odds of depression according to some studies.
| Characteristics | Values |
|---|---|
| Mushrooms that contain Ergothioneine | Shiitake, King Bolete or porcini, enokitake, oyster, and golden oyster |
| Other foods that contain Ergothioneine | Chicken, pork, grains, and beans |
| Mushrooms with negligible amounts of Ergothioneine | Chanterelle and common white button mushroom |
| Role of Ergothioneine | Serves as an antioxidant and cellular protectant against reactive oxygen and N species |
| Health benefits | May help fight diseases associated with ageing, such as Parkinson's and Alzheimer's, and depression |
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What You'll Learn
Mushrooms are the best-known source of ergothioneine
The concentration of ergothioneine in mushrooms varies depending on the type of mushroom and its growing conditions. Shiitake, King Bolete or porcini, and enokitake mushrooms have been found to contain greater amounts of ergothioneine than other varieties. Oyster mushrooms, which are often used in Traditional Chinese medicine, also contain ergothioneine and offer a range of health benefits.
Research has shown that the amount of ergothioneine in mushrooms can be influenced by geographical location and growing conditions. For example, a study by Lee and colleagues (2009) analysed the production of ergothioneine in mushroom samples from different geographical locations in Korea and found concentrations ranging from 60 to 5,540 mg/kg dry weight. Similarly, Bao and colleagues (2010) determined that the ergothioneine content of mushrooms cultivated in Japan varied between trace amounts and 2,080 mg/kg wet weight.
The high levels of ergothioneine in mushrooms have led to their use in ergothioneine supplements, which are believed to have potential health benefits. For example, a US study found that people who consume mushrooms have lower odds of having depression, highlighting the potential clinical and public health importance of mushroom consumption. Additionally, ergothioneine has been found to serve as an antioxidant and cellular protectant against various kinds of reactive oxygen and nitrogen species, which may contribute to diseases associated with ageing, such as Parkinson's disease and Alzheimer's disease.
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Shiitake mushrooms have higher levels of ergothioneine
Mushrooms are the best-known source of ergothioneine, a water-soluble amino acid with potent antioxidant activities. Certain mushrooms contain higher concentrations of ergothioneine than any other foods.
Shiitake mushrooms are not the only variety with high levels of ergothioneine. Oyster, Enokitake, King Oyster, and Maitake mushrooms are also good sources. A standard 3-ounce USDA serving of these mushrooms can contain up to 13mg of ergothioneine.
The health benefits of ergothioneine are still being studied, but research suggests that higher levels of ergothioneine in the body may be associated with a reduced risk of cancer, improved cognitive function, enhanced aerobic capacity, and increased longevity. For example, a comprehensive systematic review and meta-analysis conducted by Ba et al. in 2021 revealed that increased mushroom consumption was associated with a lower incidence of cancer in Asian cultures. Additionally, a longitudinal study in Sweden found that higher plasma ergothioneine levels correlated with a decreased risk of cardiovascular-related diseases and reduced mortality rates.
The discovery of a specialized transporter for ergothioneine, known as the ERGO transporter (ETT), has ignited interest in the scientific community. This transporter's sole purpose is to transport ergothioneine into cells, and it has been found to penetrate mitochondria and protect them from the inside, a unique ability among antioxidants. As research continues, ergothioneine could be designated an essential vitamin.
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Oyster mushrooms also contain high amounts
Mushrooms are the best-known source of ergothioneine, a water-soluble amino acid with antioxidant and anti-inflammatory properties. Ergothioneine is synthesised by a variety of microbes, especially fungi, and occurs primarily in mushrooms. Certain mushrooms contain higher concentrations of ergothioneine than any other food.
The concentration of ergothioneine in mushrooms varies depending on the species and geographical location. For example, Lee and colleagues (2009) analysed the production of ergothioneine in the fruiting bodies and mycelia of various mushroom species from different geographical locations in Korea. The concentrations ranged between 60 and 5,540 mg/kg dry weight of the mushroom samples, with higher levels found in the mycelia than in the fruiting bodies of some species.
The discovery of ergothioneine's presence in mushrooms and its potential health benefits have prompted research into enhancing its production in mushrooms. Ergothioneine is a valuable compound with potential health benefits, including serving as an antioxidant and cellular protectant against various reactive oxygen and nitrogen species. Studies suggest that ergothioneine levels in the body decrease with age, and supplementing with ergothioneine could help mitigate age-related ailments.
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The amount of ergothioneine varies by mushroom type
Mushrooms are the best-known source of ergothioneine, a potent antioxidant with potential health benefits. While ergothioneine is also found in other foods such as chicken, pork, grains, and beans, the concentration in mushrooms is significantly higher. The amount of ergothioneine varies depending on the type of mushroom, with some species containing much higher levels than others.
Shiitake mushrooms, for example, are known to have higher levels of ergothioneine. Other types of mushrooms that contain significant amounts include the King Bolete or porcini (Boletus edulis), and enokitake (Flammulina velutipes). These mushrooms have been found to contain greater amounts of ergothioneine compared to other varieties. Oyster mushrooms, which are often used in Traditional Chinese medicine, are also a good source of ergothioneine and offer various health benefits.
On the other hand, some mushrooms contain negligible amounts of ergothioneine. For instance, the chanterelle (Cantharellus cibarius) and the common white button mushroom (Agaricus bisporus) have very low levels of ergothioneine. Additionally, the amount of ergothioneine can vary based on the geographical location and cultivation methods of the mushrooms. A study by Dubost and colleagues (2007) found that the ergothioneine content in commonly consumed mushrooms in the United States ranged from 210 to 2,590 mg/kg of dry weight. In contrast, a study by Bao and colleagues (2010) on mushrooms cultivated in Japan showed varying levels, from trace amounts to 2,080 mg/kg wet weight.
The concentration of ergothioneine also differs between the fruiting bodies and mycelia of mushrooms. Lee and colleagues (2009) found that certain mushroom species, such as Ganoderma neojaponicum, Ganoderma applanatum, and Paecilomyces tenuipes, had higher levels of ergothioneine in their mycelia compared to their fruiting bodies. Furthermore, the solid culture waste of mushrooms, which is usually discarded, can contain a considerable amount of ergothioneine.
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Humans cannot produce ergothioneine, so it must be consumed
Humans cannot produce ergothioneine, a natural compound, so it must be consumed through dietary sources. It is a potent antioxidant and anti-inflammatory amino acid that is highly bioavailable to humans from the diet.
Ergothioneine (ET) is synthesised by a variety of microbes, especially fungi (including in mushroom fruiting bodies) and actinobacteria. It is found in animals that have eaten grasses containing ergothioneine. The best-known dietary sources of ET are mushrooms (0.1–1 mg/g dried material) and cyanobacteria. It is also found in red and black beans.
ET is considered an intracellular antioxidant, and it is rapidly cleared from the circulation and then retained in the body with minimal metabolism. In humans, the ability to absorb, distribute, and retain ET depends entirely on the ergothioneine transporter ETT. After ingestion, whether as an isolated molecule or in a whole mushroom, ET is absorbed into the bloodstream, where it is highly bioavailable and retained for up to a month.
Research has found that certain mushrooms contain higher concentrations of ergothioneine than any other foods. Dubost and colleagues reported that ergothioneine makes up from 210 to 2,590 mg/kg of the dry weight of commonly consumed mushrooms in the United States, including Agaricus bisporus, Lentinula edotes, Pleurotus ostreatus, and Grifola frondosa. Lee and colleagues analysed ergothioneine production in mushroom species from different geographical locations in Korea, finding concentrations ranging between 60 and 5,540 mg/kg dry weight.
Some researchers have investigated the potential health benefits of ergothioneine. One paper indicates that ergothioneine relieves the effects seen in a rat model of the pregnancy disorder pre-eclampsia. Another study found that ergothioneine treatment protects neurons against N-methyl-D-aspartate excitotoxicity in a rat retinal model. However, there is currently insufficient scientific information to determine an appropriate range of doses for ergothioneine, and there is no good scientific evidence to support its use for various health conditions.
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Frequently asked questions
Mushrooms such as the shiitake, king bolete or porcini, enokitake, oyster, and golden oyster contain ergothioneine.
Yes, ergothioneine can also be found in chicken, pork, grains, and beans, but in significantly smaller amounts compared to mushrooms.
Research suggests that ergothioneine may have several health benefits, including fighting inflammation and oxidation, which contribute to diseases associated with aging, such as Parkinson's and Alzheimer's. Additionally, a US study found that people who consume mushrooms have lower odds of experiencing depression.
Yes, ergothioneine supplements are available, often derived from yeast and paired with extracts of mushrooms that naturally produce ergothioneine, such as oyster and shiitake mushrooms.
