Edible mushrooms have long been recognized for their culinary and nutritional benefits. But did you know that they also contain a variety of antioxidant compounds that may have potential as candidates for preventing and treating neurodegenerative diseases? In this article, we will explore the importance of mushrooms in maintaining brain health and how their antioxidant properties can be harnessed for the development of new treatments for conditions such as Alzheimer’s and Parkinson’s disease.
A recent review published in the Nutrients Journal highlights the potential of edible and medicinal mushrooms as dietary sources of antioxidants for preventing neurodegenerative diseases (NDs) associated with aging. The study, titled “Antioxidant Compounds from Edible Mushrooms as Potential Candidates for Treating Age-Related Neurodegenerative Diseases,” explains how mushrooms produce different antioxidant compounds such as polysaccharides, flavonoids, phenolics, ergothioneine, carotenoids, and vitamins, which can be used as dietary supplements to improve antioxidant defenses and prevent age-associated NDs.
The review presents the role of oxidative stress in age-associated NDs and the potential of edible mushrooms to preserve healthy aging. The increase in oxidative stress with advancing age could result in mitochondrial dysfunction, lipid peroxidation, lipid membrane alterations, protein oxidation, DNA and mRNA damage, chronic inflammation, and cell death, which leads to the development of age-related neurodegenerative conditions such as Alzheimer’s and Parkinson’s diseases. Therefore, consuming antioxidants from edible and medicinal mushrooms could increase longevity, improve overall health, and reduce cell death and inflammation to prevent the development of age-associated NDs.
The antioxidants obtained from edible mushrooms include flavonoids, phenolics, vitamins (α, β, γ, δ-tocopherol and tocoretinol, and ascorbic acid), carotenoids (α- and β-carotene, and β-cryptoxanthin), polysaccharides (pleuran, lentinan, and β-glucan), and ergothioneine. These antioxidants prevent damage by free radicals, including peroxynitrite (ONOO-), O2-, nitric oxide (NO), and hydroxyl (OH). In addition, mushrooms also provide minerals such as potassium (K), phosphorus (P), magnesium (Mg), sodium (Na), calcium (Ca), zinc (Zn), manganese (Mn), iron (Fe), copper (Cu), cobalt (Co), nickel (Ni), selenium (Se), and glutathione (GSH).
The review concludes that edible and medicinal mushrooms are safe and non-toxic foods that comprise various antioxidants that can prevent neurodegeneration among aged individuals, particularly ergothioneine and polysaccharides. Moreover, the review calls for further research to evaluate the neuroprotective effects of mushrooms in humans and to elucidate the underlying molecular neuroprotective mechanisms and define optimal intake levels. In summary, the consumption of edible and medicinal mushrooms can be an effective dietary strategy for preventing and treating age-related neurodegenerative diseases.
In conclusion, the consumption of edible mushrooms represents a promising avenue for the prevention and treatment of neurodegenerative diseases. The antioxidant compounds found in these fungi have been shown to offer neuroprotective effects, highlighting their potential as an effective treatment option. While more research is needed to better understand the mechanisms behind these protective effects, the findings discussed in this article provide compelling evidence for the use of edible mushrooms in promoting brain health. As such, it is well worth considering adding these nutrient-rich fungi to your diet to support cognitive function and overall well-being.
