ANTIOXIDANT ACTIVITY OF ERGOTHIONEIN FROM EDIBLE MUSHROOMS
DOI:
https://doi.org/10.69823/avacient.v4n2a17Keywords:
Disease, ergothioneine, mushroom, nutrients, stressAbstract
Mushrooms are considered top quality products due to their nutritional and medicinal qualities, which promote human health. On the other hand, the search for natural antioxidant agents is of interest for health promotion and prevention of diseases related to mitochondrial oxidative stress. Ergothioneine, a bioactive compound present in edible mushrooms, functions as an antioxidant, immunomodulator, hepatoprotective, hypoglycemic, antimicrobial and has an anti-aging and protective effect against ultraviolet rays. This documentary research analyzes the role of ergothioneine in human health. The use of this molecule offers a perspective to improve the nutritional quality in diet of consumers and reduce the risk of suffering from diseases related to oxidative stress. Oxidative stress alters the balance of the mechanisms that control cells, causing severe damage to biological molecules such as DNA, lipids and proteins, which can generate negative repercussions and the development of neurodegenerative and heart diseases.
Although the research results are promising, broader studies are required to understand the mechanism of action and
clinical applicability of ergothionein from edible mushrooms, such as Pleurotus ostreatus, Agaricus bisporus and y
Lentinula edodes
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