Thanks to antioxidants, the antiaging properties of mushrooms may slow aging and protect your brain from Parkinson’s and Alzheimer’s disease.
If you love mushrooms on your omelet or in a salad, you are in good company. Edible mushrooms, in many varieties, have been valued as delicious additions to food for thousands of year — from the ancient Greek, Egyptian, Roman, Chinese, and Mexican civilizations to today’s culinary chefs. Historically, some varieties of mushrooms were used for medicinal properties they supposedly possessed.
In recent times, scientists have found mushrooms are a nutritious addition to diets, and they may, in fact, have health benefits — including slowing the aging process.
Dietary recommendations typically label mushrooms as vegetables, although they are actually fungi. However, mushrooms provide many of the healthful benefits of both veggies and some meats, beans, and grains. For example, mushrooms contain selenium, potassium, riboflavin, niacin, and vitamin D; they are low in calories, cholesterol-free, and low in sodium, too, according to the U.S. Department of Agriculture. And Penn State researchers have documented two amino acids found in abundance in several kinds of mushrooms likely have anti-aging properties.
December 07, 2017
Christopher Nystuen, MD, MBA