Frequent use of mushrooms is associated with a lower risk of developing cancers, the specialists of their university of Pennsylvania found out. The study was published in Advances in Nutrition.
The authors of the work analyzed 17 of the work dedicated to oncological diseases published in 1966-2020, almost 20 thousand patients with different types of cancer took part in them. In search of factors that influenced the likelihood of developing cancers, researchers paid attention to food.
It turned out that those who daily consumed in food at least 18 g of mushrooms, the risk of cancer development was reduced by 45%.
Researchers have not studied the reasons that could lead to such an effect, but, apparently, the case in ergotioneeine is an amino acid having antioxidant properties. In the human body it falls only with food. Although the effect of ergotionein on the body has not yet been studied to the end, in the laboratory conditions, it showed the ability to capture hydroxyl radicals and chloronic acid, suppress the production of oxidants by metal ions and participate in the transport of metal ions and the control of metallophers.
Although in Shiitaka, Griffing Curches, Oyshemes and some other mushrooms contain more ergotioneen than in champignons, in general, the use of any fungi reduced the probability of suffering from cancer.
“Mushrooms – the main source of Ergonionein in food,” says Epidemologist Jibril Ba, one of the authors of the work. – Ergotioneen is a unique and powerful antioxidant, protecting cells. The presence of antioxidants in the body is able to protect against oxidative stress and reduce the risk of cancer. “
The benefits of the fungi doctors and scientists speak a long time ago. They contain protein, group vitamins B and C, nicotinic and folic acid, calcium, phosphorus, potassium, iron. All these elements have a positive effect on the work of the cardiovascular and central nervous system, strengthen the bone tissue and are beneficial to the blood formation, the nutritionist clarified. At the same time in mushrooms, like in a product of plant origin, no cholesterol.
Also mushrooms can also be useful to people with diabetes mellitus, because carbohydrates are represented in food fibers, which helps to reduce blood glucose levels.
About 150 grams of mushrooms can be used every day without harm to health, the doctor’s nutritionist clinic is previously noted.
At the same time, doctors converge in the opinion that mushrooms should not be consumed in raw form. According to the Lebanese, the optimal version is mushrooms fried without oil. It is believed that the beneficial properties are preserved as much as possible when cooking on the grill, because it is a short term, in contrast to cooking.