Is ergothioneine a ‘longevity vitamin’ limited in the American diet?
There is mounting evidence for the potential for the natural dietary antioxidant and anti-inflammatory amino acid l-Ergothioneine (ERGO) to prevent or mitigate chronic diseases of aging. This has led to the suggestion that it could be considered a ‘longevity vitamin.’ ERGO is produced in nature only...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Cambridge University Press
2020-01-01
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| Series: | Journal of Nutritional Science |
| Subjects: | |
| Online Access: | https://www.cambridge.org/core/product/identifier/S2048679020000440/type/journal_article |
| _version_ | 1811155886793555968 |
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| author | Robert B. Beelman Michael D. Kalaras Allen T. Phillips John P. Richie |
| author_facet | Robert B. Beelman Michael D. Kalaras Allen T. Phillips John P. Richie |
| author_sort | Robert B. Beelman |
| collection | DOAJ |
| description | There is mounting evidence for the potential for the natural dietary antioxidant and anti-inflammatory amino acid l-Ergothioneine (ERGO) to prevent or mitigate chronic diseases of aging. This has led to the suggestion that it could be considered a ‘longevity vitamin.’ ERGO is produced in nature only by certain fungi and a few other microbes. Mushrooms are, by far, the leading dietary source of ERGO, but it is found in small amounts throughout the food chain, most likely due to soil-borne fungi passing it on to plants. Because some common agricultural practices can disrupt beneficial fungus–plant root relationships, ERGO levels in foods grown under those conditions could be compromised. Thus, research is needed to further analyse the role agricultural practices play in the availability of ERGO in the human diet and its potential to improve our long-term health. |
| first_indexed | 2024-04-10T04:42:12Z |
| format | Article |
| id | doaj.art-ca9365cfdbd74bf8a61abdd12e40cf06 |
| institution | Directory Open Access Journal |
| issn | 2048-6790 |
| language | English |
| last_indexed | 2024-04-10T04:42:12Z |
| publishDate | 2020-01-01 |
| publisher | Cambridge University Press |
| record_format | Article |
| series | Journal of Nutritional Science |
| spelling | doaj.art-ca9365cfdbd74bf8a61abdd12e40cf062023-03-09T12:39:11ZengCambridge University PressJournal of Nutritional Science2048-67902020-01-01910.1017/jns.2020.44Is ergothioneine a ‘longevity vitamin’ limited in the American diet?Robert B. Beelman0Michael D. Kalaras1Allen T. Phillips2John P. Richie3Department of Food Science, College of Agricultural Sciences, Center for Plant and Mushroom Foods for Health, Penn State University, 202 Rodney A. Erickson Food Science Building, University Park, PA 16802, USADepartment of Food Science, College of Agricultural Sciences, Center for Plant and Mushroom Foods for Health, Penn State University, 202 Rodney A. Erickson Food Science Building, University Park, PA 16802, USADepartment of Biochemistry and Molecular Biology, Eberly College of Science, Center for Plant and Mushroom Foods for Health, Penn State University, 203A South Frear Building, University Park, PA 16802, USADepartment Public Health Science, College of Medicine, Center for Plant and Mushroom Foods for Health, Penn State University, 500 University Dr., Hershey, PA 17033, USAThere is mounting evidence for the potential for the natural dietary antioxidant and anti-inflammatory amino acid l-Ergothioneine (ERGO) to prevent or mitigate chronic diseases of aging. This has led to the suggestion that it could be considered a ‘longevity vitamin.’ ERGO is produced in nature only by certain fungi and a few other microbes. Mushrooms are, by far, the leading dietary source of ERGO, but it is found in small amounts throughout the food chain, most likely due to soil-borne fungi passing it on to plants. Because some common agricultural practices can disrupt beneficial fungus–plant root relationships, ERGO levels in foods grown under those conditions could be compromised. Thus, research is needed to further analyse the role agricultural practices play in the availability of ERGO in the human diet and its potential to improve our long-term health.https://www.cambridge.org/core/product/identifier/S2048679020000440/type/journal_articleErgothioneineLongevity vitaminFungiRegenerative agricultureAntioxidant |
| spellingShingle | Robert B. Beelman Michael D. Kalaras Allen T. Phillips John P. Richie Is ergothioneine a ‘longevity vitamin’ limited in the American diet? Journal of Nutritional Science Ergothioneine Longevity vitamin Fungi Regenerative agriculture Antioxidant |
| title | Is ergothioneine a ‘longevity vitamin’ limited in the American diet? |
| title_full | Is ergothioneine a ‘longevity vitamin’ limited in the American diet? |
| title_fullStr | Is ergothioneine a ‘longevity vitamin’ limited in the American diet? |
| title_full_unstemmed | Is ergothioneine a ‘longevity vitamin’ limited in the American diet? |
| title_short | Is ergothioneine a ‘longevity vitamin’ limited in the American diet? |
| title_sort | is ergothioneine a longevity vitamin limited in the american diet |
| topic | Ergothioneine Longevity vitamin Fungi Regenerative agriculture Antioxidant |
| url | https://www.cambridge.org/core/product/identifier/S2048679020000440/type/journal_article |
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