Eating mushrooms for antioxidants and anti aging

By: Evie Lampard | Posted: 30th June 2006

A study conducted at Penn State University and presented at a meeting of the American Chemical Society in Washington found that mushrooms are a significant resource for an antioxidant that helps against cancer, cardiovascular disease and generally against anti aging process.

Evaluating the antioxidant power of white button mushrooms, the most usually consumed in United States, research team found that they have about five times more of the antioxidant ergothioneine than chicken liver, listed until then in top position of source for the vitamin. This finding is very important as this ingredient helps the body to remove so-called free radicals, the dangerous chemicals able to start chain reactions that can harm and damage body's cells. Going further, while white button mushrooms have about 12 times more ergothioneine than wheat germ, the exotic mushrooms such as shiitake, maitake and oyster are recognized having the antioxidant ergothioneine about 40 times more than wheat germ. (The wheat germ is credited as a good source of the nutrient). The same mushrooms have more antioxidant ergothioneine than tomatoes, green peppers, pumpkins, carrots, zucchini or green beans.

How to cook mushrooms in order to benefit the most? Bathe best method involves steaming (not boiling) them for 5 minutes. This method gets rid of the diquinone in the mushrooms and deoxidises them to boot. But the best thing you can do is to associate a large variety of antioxidant vegetables to varieties of mushrooms.

Evie is a freelance writer interested in items like anti aging and wrinkles removal
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Tags: freelance writer, wrinkles, free radicals, aging process, cardiovascular disease, oyster, chicken liver, carrots, wheat germ, dangerous chemicals, green beans, green peppers, zucchini, antioxidant power, button mushrooms