Emma Wilson
Mushrooms are the best-known source of ergothioneine, a water-soluble amino acid with potent antioxidant activities. While ergothioneine is synthesised by a variety of microbes, especially fungi, it is not produced by higher plants or animals, including humans. As a result, mammals must consume and absorb ergothioneine from external dietary sources, with mushrooms providing the most concentrated dietary source of this amino acid. Certain mushrooms, such as shiitake, king bolete, and enokitake, contain higher concentrations of ergothioneine than others, making them excellent choices for those seeking to incorporate this antioxidant into their diet.
| Characteristics | Values |
|---|---|
| Mushrooms that contain ergothioneine | Shiitake, King Bolete or porcini, enokitake, oyster, Ganoderma neojaponicum, Ganoderma applanatum, Paecilomyces tenuipes, Grifola frondosa, Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus |
| Other foods that contain ergothioneine | Chicken, pork, grains, beans |
| Amount of ergothioneine in mushrooms | 210 to 2,590 mg/kg of dry weight of most commonly consumed mushrooms in the US |
| 60 to 5,540 mg/kg dry weight of mushroom samples from Korea | |
| Trace amounts to 2,080 mg/kg wet weight of mushrooms cultivated in Japan | |
| 1.7 times the amount in Flammulina velutipes was found in the waste culture medium | |
| Health benefits of ergothioneine | May fight depression |
| May be a useful tool in fighting diseases associated with aging, such as Parkinson's disease and Alzheimer's disease | |
| May relieve the effects of pre-eclampsia |
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What You'll Learn
Shiitake mushrooms have high levels of ERGO
Shiitake mushrooms have been found to contain high levels of ergothioneine (ERGO), an amino acid with potent antioxidant and anti-inflammatory properties. ERGO is synthesised by a variety of microbes, especially fungi, and is found in significant amounts in certain mushrooms.
Research has shown that Shiitake mushrooms, a common variety cultivated and consumed worldwide, contain high concentrations of ERGO. For example, a 2019 study by Penn State University revealed that Shiitake mushrooms possess similar amounts of ERGO as Snow Oyster mushrooms, which have an estimated 1310 milligrams per kilogram of ERGO, more than double the amount found in White Button mushrooms.
The presence of high levels of ERGO in Shiitake mushrooms has sparked interest in the scientific community due to its potential health benefits. ERGO is believed to support cognitive function, mitigate the effects of photoaging, and possess antioxidant and vitamin-like characteristics that promote overall cell health and wellness.
Furthermore, countries with a high consumption of ERGO-containing mushrooms, such as Japan and Italy, have been found to have higher blood levels of ERGO. These countries also exhibit higher life expectancies and lower chronic disease rates, suggesting a potential link between ERGO consumption and positive health outcomes.
While the specific relationship between ERGO and health requires further investigation, the discovery of high ERGO levels in Shiitake mushrooms provides a valuable dietary source of this compound, which may offer benefits for overall health and longevity.
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Oyster mushrooms are a good source of ERGO
Oyster mushrooms are a great source of ergothioneine (ERGO), a powerful antioxidant with many health benefits. ERGO is an amino acid that humans and other mammals do not produce but require for good health. It is often referred to as a "super vitamin" or the “longevity vitamin” due to its presence in foods associated with longevity and cognition.
There are several species of oyster mushrooms that are known to be big producers of ERGO. These include the yellow oyster mushroom (Pleurotus citrinopileatus), which has the second-highest ERGO content of all mushrooms. The other oyster mushroom species with substantial ERGO content are the King oyster (Pleurotus eryngii) and the Pearl oyster (Pleurotus ostreatus). The gray oyster mushroom (Pleurotus pulmonarius) is also notable for its ERGO content and associated health benefits.
The health benefits of ERGO-rich oyster mushrooms are significant. A 2016 test-tube study found that extract from the gray oyster mushroom inhibited oxidative damage to human artery cells and prevented the oxidation of LDL (bad) cholesterol. This oxidation process is involved in atherosclerosis, the buildup of plaque in the arteries that can lead to heart disease. Oyster mushrooms are also associated with reducing other heart disease risk factors like high cholesterol and high blood pressure. Additionally, oyster mushrooms may provide antioxidant and anti-inflammatory effects, promoting overall heart and immune system health.
The versatility of oyster mushrooms in various dishes makes it easy to incorporate them into your diet. They can be added to soups, stews, pasta dishes, stir-fries, and even egg dishes like frittatas or omelets. Oyster mushrooms have a tasty flavor and pair well with a variety of foods, making them a nutritious and delicious addition to your meals.
Including oyster mushrooms in your diet is a great way to benefit from the powerful antioxidant and health-promoting properties of ERGO. With their high ERGO content and culinary versatility, oyster mushrooms are an excellent functional food to support your overall health and well-being.
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King Bolete or porcini mushrooms contain ERGO
Ergothioneine, also known as ERGO, is an antioxidant with unique properties that was first discovered in 1909. It is a sulfur-based amino acid that occurs primarily in mushrooms and is believed to have several health benefits. Humans, like all other mammals, do not produce ERGO, but it is considered essential for their health.
King Bolete or porcini mushrooms (Boletus edulis) are a type of wild mushroom known for their nutty flavor and high ERGO content. They are commonly consumed and are considered a culinary delight. Porcini mushrooms can contain up to 40 mg of ERGO per kilogram, which is significantly higher than other mushroom species. Their rich ERGO content is believed to contribute to their robust flavor and potential health advantages.
The high levels of ERGO in porcini mushrooms are believed to provide antioxidant support for the normal functioning of the central nervous system. Studies have shown that ERGO levels in the blood decline with age, and low levels of ERGO in the elderly are associated with cognitive and functional decline.
In addition to their high ERGO content, porcini mushrooms also offer other beneficial nutrients. They are an excellent source of antioxidants, which can help protect cells from oxidative damage caused by free radicals. This damage is linked to aging and various diseases, making porcini mushrooms a potential superfood for those seeking to enhance their health and well-being.
Overall, King Bolete or porcini mushrooms are an excellent natural source of ERGO, providing a range of potential health benefits that contribute to their popularity in the culinary world and as a health-conscious food choice.
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Enokitake mushrooms contain ERGO
Enokitake mushrooms, also known as Flammulina velutipes, are a rich source of ergothioneine, an antioxidant with strong free radical-scavenging properties. This unusual thio-histidine betaine amino acid is believed to offer a range of health benefits, from improved cognitive performance to reduced risk of cancer and cardiovascular disease.
Ergothioneine is a compound that helps the human body build proteins and serves as an antioxidant, protecting against various kinds of reactive oxygen and nitrogen species. It was discovered in 1909 by French pharmacist and chemist Charles Tanret, who was examining the ergot fungus, which had been destroying crops. The amino acid name ergothioneine is derived from this fungus.
Enokitake mushrooms, in particular, have been found to contain high levels of ergothioneine. They are native to Asia, Europe, and North America, growing on various tree species, tree stumps, and decaying wood. The cultivated version of the mushroom, grown in low light and specific conditions, has a distinctive appearance with elongated, thin stems and small, rounded caps.
The health benefits associated with ergothioneine have sparked interest in its potential as a nutraceutical, or dietary supplement. Studies have indicated that ergothioneine may play a role in preventing cognitive decline, reducing the risk of cancer, and protecting against cardiovascular disease. For example, research suggests a significant association between higher ergothioneine levels and reduced mortality, as well as a lower risk of cardiovascular disease.
In addition to their ergothioneine content, Enokitake mushrooms offer other health benefits. They are a good source of potassium, which helps lower blood pressure, and they possess anti-thrombotic and blood sugar-lowering properties. Furthermore, studies have shown that proteins isolated from Enokitake mushrooms can inhibit the proliferation of certain cancer cells and stimulate the immune system to fight cancer.
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Ganoderma neojaponicum mushrooms have higher levels of ERGO in the mycelia than in the fruiting bodies
Ergothioneine (ERG) is a water-soluble amino acid that has potent antioxidant properties. It is synthesised by a variety of microbes, especially fungi (including in mushroom fruiting bodies) and actinobacteria. Mushrooms are the best-known source of ergothioneine.
Ganoderma neojaponicum, also known as Ganoderma neo-japonicum, is a species of mushroom that contains higher levels of ERG in the mycelia than in the fruiting bodies. This was discovered by Lee and colleagues in 2009, who analysed the production of ERG in both the fruiting bodies and mycelia of various mushroom species from different geographical locations in Korea. The concentration of ERG ranged from 60 to 5,540 mg/kg dry weight of the mushroom samples. Ganoderma neojaponicum was found to have higher levels of ERG in its mycelia compared to its fruiting bodies, with a concentration of 0.72 mg/g DW.
The addition of methionine to the mycelial culture medium has been found to increase the ERG content in Ganoderma neojaponicum. This discovery has important implications for enhancing the antioxidant properties of this mushroom species, as methionine acts as a good additive to increase ERG levels.
The Ganoderma neojaponicum mushroom has a variety of traditional medicinal uses, particularly in Peninsular Malaysia. The basidiocarp of the mushroom was boiled and consumed to treat fever, asthma, diabetes, joints and body aches, and was also used as a tonic to improve body strength. The stipe was used to treat epilepsy in children. However, the scientific validation of the medicinal value of this mushroom has not been extensively studied.
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Frequently asked questions
Many mushrooms contain ergothioneine, including shiitake, oyster, King Bolete or porcini, and enokitake.
Yes, some mushrooms contain negligible amounts of ergothioneine, such as the chanterelle and the common white button mushroom.
Research has found that ergothioneine may have several health benefits, including fighting inflammation and oxidation associated with ageing and diseases such as Parkinson's and Alzheimer's. A US study also found that people who eat mushrooms have lower odds of having depression.
