Health consequences of improving the content of ergothioneine in the food supply

FEBS Letters

article

Robert B. Beelman¹  Allen T. Phillips²  John P. Richie Jr³  Djibril M. Ba³  Sjoerd W. Duiker⁴  Michael D. Kalaras¹ 

[1] Department of Food Science, College of Agricultural Sciences, Penn State University, University Park;Department of Biochemistry and Molecular Biology, Eberly College of Science, Penn State University, University Park;Department of Public Health Sciences, College of Medicine, Penn State University;Department of Plant Science, College of Agricultural Sciences, Penn State University, University Park

关键词: antioxidant;    ergothioneine;    longevity vitamin;    regenerative agriculture;   

DOI  :  10.1002/1873-3468.14268

来源: John Wiley & Sons Ltd.

【 摘 要 】

Ergothioneine (ERGO) is a potent antioxidant and anti-inflammatory amino acid that is highly bioavailable to humans from the diet. ERGO is now regarded by some as a ‘longevity vitamin’ that has the potential to mitigate some chronic diseases of ageing and thereby increase life expectancy when present in adequate amounts. However, only limited knowledge exists regarding ERGO content in the human diet. Since ERGO is produced primarily by fungi, mushrooms are known to be the leading dietary source, but ERGO is found in relatively low amounts throughout the food chain as a result of soil-borne fungi or bacteria passing it on to plants through their roots. Some conventional agricultural practices that negatively impact soil fungi, such as excessive soil disturbance (ploughing), can significantly reduce ERGO content of food crops when compared to regenerative practices such as eliminating tillage of the soil (no-till). This has led us to the concept that ERGO may be a definitive connection between soil health and human health.

【 授权许可】

Unknown