Are mushrooms a “brain food”? Part 1

Podcast

Dr. Robert Beelman, Professor Emeritus of Food Science and Director of the Penn State Center for Plant and Mushroom Products for Health, shares his latest research. A new study demonstrates that mushrooms are high in glutathione and ergothioneine, potent antioxidant compounds with anti-aging potential. In addition to these antioxidants, mushrooms are rich sources of fiber, vitamin D, as well as beta glucans, an important immune-enhancing polysaccharide. Dr. Beelman details research that suggests that consumption of ergothioneine confers protection against neurodegenerative diseases like Alzheimer’s, Parkinson’s Disease and multiple sclerosis. Daily consumption of a handful of commercial button mushrooms can deliver these benefits. Do cooking methods impact the delivery of healthy mushroom compounds? Do mushrooms deserve the reputation that they are grown in manure? How best to store mushrooms? Are Shitake, porcini, oyster and lion’s mane mushrooms even more potent sources of ergothioneine? What’s “Brain Boost Bread”? Click HERE for part 2.



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