Mushrooms: The Underestimated Super Food

Mushrooms: The Underestimated Super Food

Scientific Research:

Several scientists addressed the health benefits of mushrooms in a session in July 2008 at the Institute of Food Technologists Annual Meeting and Food Expo in New Orleans.

Mushrooms are low in calories, cholesterol and sodium, and they provide plenty of fiber and flavor when cooked. But the big news is that they are high in antioxidants, selenium, riboflavin and other healthful substances that protect the immune system and fight cancer.

Mushrooms contain high amounts of beta-glucans, compounds that occur in the bran of cereal grains and in yeast. These substances help to keep immune cells in a state of vigilance, guarding against disease, said Lana Zivanovic, Ph.D., with the University of Tennessee's Department of Food Science and Technology.

Mushrooms also contain cancer-fighting substances, said Shiuan Chen, Ph.D., director of surgical research at the Beckman Research Institute in Duarte, Calif.

Chen's lab experiments show that mushrooms' cells contain mechanisms that suppress breast and prostate cancer cells. He is following up his lab work with clinical trials funded by the Mushroom Council. Results should be out in a year, he said.

Research is showing that mushrooms contain ergothioneine, an antioxidant that contributes to immune support and protection of the eyes, skin, liver, kidneys and bone marrow.

Scientists have unearthed other mushroom benefits including robust amounts of selenium, vitamin D and potassium. "White button mushrooms have more protein, potassium, copper and selenium than oyster or shiitake mushrooms”