MYCOLab Ai Logo - gold and army green

Antioxidants of Edible Mushrooms

Summary

This research examines how edible mushrooms can serve as natural antioxidants to protect our health. Mushrooms contain various compounds that help fight harmful free radicals in our bodies and reduce oxidative stress, which is linked to aging and many diseases. The study shows that both wild and cultivated mushrooms are rich sources of natural antioxidants that work through multiple mechanisms to provide health benefits. Impacts on everyday life: • Incorporating mushrooms into regular diet can provide natural antioxidant protection • Mushrooms offer a low-calorie, nutritious food option that supports health maintenance • Regular consumption may help prevent chronic diseases related to oxidative stress • Mushrooms can easily be added to various dishes to improve dietary diversity • They represent a natural alternative to synthetic antioxidant supplements

Background

Oxidative stress caused by an imbalanced metabolism and excess reactive oxygen species (ROS) leads to various health disorders in humans. While endogenous antioxidant defense mechanisms and dietary antioxidants help regulate oxidative homeostasis, there is increasing interest in natural antioxidant sources due to potential adverse effects of synthetic antioxidants. Edible mushrooms have emerged as promising natural sources of antioxidant compounds.

Objective

This review aims to examine the antioxidant compounds identified in edible mushrooms and evaluate their mechanisms of action and potential health benefits. It discusses how mushroom consumption can help maintain health, longevity and life quality through antioxidant effects.

Results

Edible mushrooms contain multiple antioxidant compounds including polyphenols, polysaccharides, vitamins (C, D, E), carotenoids, ergothioneine, and minerals. These compounds can directly scavenge free radicals, chelate metal ions, prevent lipid peroxidation, and enhance cellular antioxidant enzymes. Wild and cultivated mushrooms demonstrated significant antioxidant properties through various mechanisms. The review found mushrooms are particularly rich in ergothioneine, containing 400-2500 mg/g dry weight.

Conclusion

Edible mushrooms represent a valuable dietary source of natural antioxidants that can help prevent oxidative stress-related diseases. Their antioxidant compounds act through multiple mechanisms to provide health benefits. However, more research is needed to standardize mushroom antioxidant supplements and determine optimal dosing, as some compounds can exhibit both antioxidant and pro-oxidant effects depending on conditions.
  • Published in:Molecules,
  • Study Type:Review,
  • Source: 10.3390/molecules201019489
Scroll to Top