Edible mushrooms: the role of antioxidant compounds as potential candidates for neurodegenerative disease prevention and treatment Nutrients_MDPI unibait mushrooms fungi antioxidants neurodegenerative disease brain health diet
By Pooja Toshniwal PahariaApr 18 2023Reviewed by Lily Ramsey, LLM In a recent review published in the Nutrients Journal, researchers reviewed existing data on edible mushrooms as dietary sources of antioxidants for preventing neurodegenerative diseases associated with aging.
About the study In the present study, researchers presented the role of oxidative stress in age-associated NDs and the potential of edible mushrooms to preserve healthy aging. An increase in oxidative stress with advancing age could result in mitochondrial dysfunction, lipid peroxidation, lipid membrane alterations, protein oxidation, deoxyribonucleic acid and messenger ribonucleic acid damage, chronic inflammation, and cell death.
The antioxidants increase longevity, improve overall health, and reduce cell death and inflammation to prevent the development of age-associated NDs. Agaricus bisporus fungi contain acid-retrievable polysaccharides that have prevented hydroxyl- and diphenyl-1-picrylhydrazyl -induced damage in vitro and conferred nephric and hepatic protection by enhancing serological enzymatic activity in aged mice, in vivo.
Sulfated polysaccharides in Flammulina velutipes can scavenge DPPH, hydroxyl, and superoxide radicals, chelate iron, lower lipid peroxidation, and improve anti-inflammatory responses. Pleurotus eryngii comprises polysaccharides and enzymatic residue polysaccharides that have shown neuroprotective activity, preventing β-amyloid-inflicted neurotoxicity among rats, improving the functioning of the liver, skin, and brain, in vivo.
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