Mushrooms prevent Alzheimer's disease

A study by Pennsylvania State University shows that eating more mushrooms can prevent Alzheimer's disease.

 　　Robert Berman, professor of food science at Pennsylvania State University, said that mushrooms have this effect because they contain a lot of special antioxidants, ergothione and glutathione. Foods such as liver, black beans, egg yolks and oat bran also contain these antioxidants, but the highest levels of mushrooms.

　　Among the 13 kinds of mushrooms selected by the researchers, Boletus contains the highest amount; the common mushrooms such as white mushrooms are relatively small, but still more than other foods. Moreover, mushrooms, whether raw or cooked, do not affect the antioxidant content.

 　　In countries such as France and Italy, people have higher levels of ergot in their diets, so the incidence of neurodegenerative diseases is lower. However, the daily intake of ergot in the Americans is lower, so the incidence is higher. Countries with a high incidence of neurodegenerative diseases have a daily average intake of 3 mg, equivalent to 5 small mushrooms, compared with countries with low incidence.

 　　In the future, the research team will further explore the mechanism by which ergothione and glutathione prevent neurodegenerative diseases.