 |
|
New method shows mushrooms a top source for one antioxidant
September 01, 2005Using a new, more sensitive-testing approach they developed for fungi, Penn State food scientists have found that mushrooms are a better natural source of the antioxidant ergothioneine than either of the two dietary sources previously believed to be best.
The researchers found that white button mushrooms, the most commonly consumed kind in the U.S., have about 12 times more of the antioxidant than wheat germ and 4 times more than chicken liver, the previous top-rated ergothioneine sources based on available data. Until the Penn State researchers developed their testing approach, known as an assay, there was no method employing the most sensitive modern instrumentation and analytical techniques to quantify the amount of ergothioneine in fungi. The researchers say that their assay can be used for other plants, too, not just mushrooms.
Joy Dubost, doctoral candidate in food science, who conducted the study, says, "Numerous studies have shown that consuming fruits and vegetables which are high in antioxidants may reduce the risk of developing chronic diseases. Ergothioneine, a unique metabolite produced by fungi, has been shown to have strong antioxidant properties and to provide cellular protection within the human body." Dubost detailed the new assay and the amounts of ergothioneine in the most common and exotic mushrooms typically available in U.S. food stores in a paper presented today (Aug. 31) at the 230th American Chemical Society meeting in Washington, D. C. Her paper is Identification and Quantification of Ergothioneine in Cultivated Mushrooms by Liquid Chromatography-Mass Spectroscopy. Her co-authors are Dr. Robert B. Beelman, professor of food science; Dr. Devin G. Peterson, assistant professor of food science, and Dr. Daniel J. Royse, professor of plant pathology.
The Penn State researchers found that among the most commonly consumed mushrooms, portabellas and criminis have the most ergothioneine, followed closely by the white buttons. A standard 3-ounce USDA serving of these mushrooms, about the amount you'd put on a cheese steak or mushroom-topped burger, supplies up to 5 milligrams.
The exotic mushrooms have even more ergothioneine. The same standard serving size of shiitake, oyster, king oyster or maitake (hen of the woods) can contain up to 13mg in a 3-ounce serving or about 40 times as much as wheat germ.
Dubost notes that the levels of ergothioneine do not decrease when the mushrooms are cooked.
In developing their new assay, the researchers adapted an assay used to quantify the amount of ergothioneine in bovine ocular tissue. They used high performance liquid chromatography (HPLC), a UV-VIS detector and mass spectroscopy, instruments normally used in analytical chemistry.
Penn State
The Penn State researchers found that among the most commonly consumed mushrooms, portabellas and criminis have the most ergothioneine, followed closely by the white buttons. A standard 3-ounce USDA serving of these mushrooms, about the amount you'd put on a cheese steak or mushroom-topped burger, supplies up to 5 milligrams.
The exotic mushrooms have even more ergothioneine. The same standard serving size of shiitake, oyster, king oyster or maitake (hen of the woods) can contain up to 13mg in a 3-ounce serving or about 40 times as much as wheat germ.
Dubost notes that the levels of ergothioneine do not decrease when the mushrooms are cooked.
In developing their new assay, the researchers adapted an assay used to quantify the amount of ergothioneine in bovine ocular tissue. They used high performance liquid chromatography (HPLC), a UV-VIS detector and mass spectroscopy, instruments normally used in analytical chemistry.
Penn State
Antioxidant Current Events and Antioxidant News RSSSaving the single cysteine: new antioxidant system found
We've all read studies about the health benefits of having a life partner. The same thing is true at the molecular level, where amino acids known as cysteines are much more vulnerable to damage when single than when paired up with other cysteines.
An atomic-level look at an HIV accomplice
Since the discovery in 2007 that a component of human semen called SEVI boosts infectivity of the virus that causes AIDS, researchers have been trying to learn more about SEVI and how it works, in hopes of thwarting its infection-promoting activity.
Tiny particles can deliver antioxidant enzyme to injured heart cells
Researchers at Emory University and the Georgia Institute of Technology have developed microscopic polymer beads that can deliver an antioxidant enzyme made naturally by the body into the heart.
'Escaped' proteins add to hearing loss in elderly, UF researchers find
Age-related hearing loss is the most common sensory disorder among the elderly. But scientists are still trying to figure out what cellular processes govern or contribute to the loss.
Powerful pumpkins, super squash
Carotenoids, the family of yellow to red pigments responsible for the striking orange hues of pumpkins and the familiar red color of vine-ripe tomatoes, play an important role in human health by acting as sources of provitamin A or as protective antioxidants.
Curry-cure? Spicing up the effectiveness of a potential disease-fighter
Scientists are reporting development of a nano-size capsule that boosts the body's uptake of curcumin, an ingredient in yellow curry now being evaluated in clinical trials for treatment of several diseases.
Breeding better broccoli
Carotenoids-fat-soluble plant compounds found in some vegetables-are essential to the human diet and reportedly offer important health benefits to consumers.
Propolis has proved to be a product with ability to have beneficial effects for health
Growing concerns about health has caused the scientific community to focus their interest on investigating functional foods which contribute to boosting the prevention and reduction of the risk of suffering from certain illnesses.
Phytochemicals in plant-based foods could help battle obesity, disease
The cheeseburger and French fries might look tempting, but eating a serving of broccoli or leafy greens first could help people battle metabolic processes that lead to obesity and heart disease, a new University of Florida study shows.
Herbal tonic for radiotherapy
Antioxidant extracts of the leaves of the Gingko biloba tree may protect cells from radiation damage, according to a study published in the International Journal of Low Radiation.
More Antioxidant Current Events and Antioxidant News Articles
 |
The Antioxidant Miracle: Put Lipoic Acid, Pycnogenol, and Vitamins E and C to Work for You by Lester Packer (Author), Carol Colman (Author) Imagine there was an easy way you could keep your heart strong, your mind sharp, and your body youthful. Imagine this program could keep you young, improve your sex life, prevent cancer and heart disease, and keep your skin supple and wrinkle-free. And perhaps best of all, imagine this was something readily available at your local drugstore or natural food store. These and other benefits are the miraculous results of antioxidants. Lester Packer is the world's foremost authority on these natural healers. In The Antioxidant Miracle, he explains for the first time exactly how you can design a practical, personalized antioxidant program for disease prevention and optimal wellness. The Antioxidant Miracle is the first popular book to reveal the full range of healing benefits of lipoic... |
 |
The Super Antioxidant Diet and Nutrition Guide: A Health Plan for the Body, Mind, and Spirit by Robin Jeep (Author), Sherie Pitman Ellington (Author), Richard Couey PhD (Author) A diet rich in antioxidants helps prevent cancer, diabetes, arthritis, excessive weight gain, and premature aging. The Super Anti-oxidant Diet and Nutrition Guide is a total health plan that helps readers adopt and live a lifestyle that unlocks the natural power of antioxidants for superior health. Gourmet chef and former marketing director for Whole Foods Market, Robin Jeep offers a plan that is reasonable, easy to follow and acknowledges that eating for whole health can include some meats, poultry, and fish. In addition to 171 Vibrant Cuisine recipes, the book also includes: Three weeks of high antioxidant, simple, easy-to-follow menus, including menus for people in need of an anti-inflammatory regime; a seven-fold plan that helps readers follow a super antioxidant diet for... |
 |
Nature Made Antioxidant Formula Softgels, 60-Count Bottles (Pack of 3) by Nature Made Nature Made Antioxidant Formula 3-pack/60-count |
 |
The Antioxidants by Richard Passwater (Author) |
 |
Weil Nutritional Daily Antioxidant for Optimum Health, Vegi-Caps, 60-Count Bottle by Weil Nutritionals Dr. Weil' daily antioxidant formula for optimal health Dietary Supplement We all need to make an effort to eat more foods containing carotenoids. My Antioxidant Formula contains astaxanthin beta-c |
 |
The Super Anti-Oxidants: Why They Will Change the Face of Healthcare in the 21st Century by James F. Balch (Author) This book provides detailed information about various illnesses and how they can be prevented or cured through the use of anti-oxidants. |
 |
Antioxidants: Your Complete Guide: Fight Cancer and Heart Disease, Improve Your Memory, and Slow the Aging Process by Carolyn Reuben (Author) This book explains how antioxidants fight disease and the aging process, and how they can easily be incorporated into a daily diet. Vitamins A and E, beta-carotene, and selenium may be the body's best defenses against cancer, heart disease, stroke, and cataracts. This book outlines complete dietary recommendations, and more. |
 |
Spring Valley - Antioxidant Formula, Vitamin A, C, E with Minerals, 60 Softgels by Pharmavite LLC. This advanced antioxidant complex combines the free-radical-fighting power of vitamins A, C and E and Minerals for an optimum defensive nourishment. |
 |
Acai: An Extraordinary Antioxidant-Rich Palm Fruit from the Amazon by PhD, FACN Alexander G Schauss (Author) Revised and updated September 2009 version with additional research, studies, and interpretation. |
 |
Antioxidants and Reactive Oxygen Species in Plants (Biological Sciences Series) by Nicholas Smirnoff (Editor) Reactive oxygen species (ROS) are produced during the interaction of metabolism with oxygen. As ROS have the potential to cause oxidative damage by reacting with biomolecules, research on ROS has concentrated on the oxidative damage that results from exposure to environmental stresses and on the role of ROS in defence against pathogens. However, more recently, it has become apparent that ROS also have important roles as signalling molecules. A complex network of enzymatic and small molecule antioxidants controls the concentration of ROS and repairs oxidative damage, and research is revealing the complex and subtle interplay between ROS and antioxidants in controlling plant growth, development and response to the environment. This book covers these new developments, generally... |
| © 2009 BrightSurf.com |