The new generation antioxidant
L -ergothioneine is a remarkable antioxidant with unparalleled benefits to improve our health.
Discovered in 1909, L-ergothioneine is synthesized only by fungi and mycobacteria in the soil. Plants can take up L-ergothioneine through their roots by associating with fungi (mycorrhiza) in soils where healthy fungal communities exist. In turn, grazing animals that consume these plants can absorb L-ergothioneine. So, humans can obtain L-ergothioneine solely from their diet by consuming mushrooms , plants, and certain meats (organ meats).
Mushrooms are particularly rich sources of L-ergothioneine. Research at Penn State University showed that when humans were given mushroom powder with known amounts of L-ergothioneine, it showed up in the blood very quickly. L-ergothioneine is present in all human tissues, but is preferentially distributed to organ systems and cellular organelles exposed to high levels of oxidative stress such as the liver, kidneys, red blood cells, and eye tissues.
In cells, L-ergothioneine is highly concentrated in the plasma membrane (cell membrane) and mitochondria.
There is increasing recognition of the important role of L-ergothioneine in human physiology and the prevention of diseases, including those affecting the immune, reproductive and central nervous (brain and spinal cord) systems. L-ergothioneine functions as a “master antioxidant” in our body: it is transported to cells throughout the body to combat damage from oxidative stress and toxic free radicals .
Studies
L-ergothioneine is the only known food substance to possess a specific gene and transport system: the ergothioneine transporter (ETT). ETT allows L-ergothioneine to be actively transported across the cell membrane (the “skin” of the cell) and into the cell. The ETT is activated when inflammation is created in our body: it will transport L-ergothioneine which will act on this inflammation.
Dr. Dirk Grundemann, a professor at the University of Cologne (Germany) who discovered the L-ergothioneine transporter (ETT), states in a published study that consuming L-ergothioneine could "provide a new therapeutic strategy for chronic inflammatory diseases.
More recently, Dr. Solomon Snyder, Department of Neuroscience at Johns Hopkins School of Medicine, published an article entitled "The unusual amino acid L-ergothioneine is a physiological cytoprotectant (cellular protectant)." In his analysis, he stated: "due to its dietary origin and the toxicity associated with its depletion, ergothioneine could represent a new vitamin whose physiological role includes the cytoprotection of antioxidants."
This molecule would therefore protect antioxidants which are essential to fight against premature aging of our cells. It also has an antioxidant action itself!
A very long half-life
L-ergothioneine is also unique because of its very long half-life in the body: it remains in our body for approximately 60 days (i.e. a half-life of 30 days) compared to the 30 seconds to 30 minutes of classic antioxidants like vitamin C, vitamin E, selenium, etc.
The benefits of L-ergothioneine
The benefits of L-ergothioneine in terms of improving our health include:
- Reduction of oxidative stress through effective quenching of harmful free radicals
- Conservation and maintenance of “stocks” of other more transient antioxidants such as vitamins E, vitamin C and glutathione
- Increased availability of cellular energy sources
- Increased metabolic respiration and fat oxidation
- Protection of mitochondria (energy suppliers of our cells) against oxidative damage thanks to the activation of antioxidant enzymes
- Reduction of harmful effects of environmental UV rays
- Protection against the effects of neurotoxins that play a role in cognitive decline
- Maintenance of homeostasis (balance) of the system as regulator or effector (responds to stimulations received)
- Protection of hemoglobin in red blood cells
- Chelation of heavy metals for their elimination (medical process aimed at eliminating metals harmful to the body).
The introduction of modern agricultural practices over the last century – such as the extensive use of chemical fertilizers, herbicides, fungicides and intensive tillage – has had dramatic consequences on the fungal communities in our soils. The effect has been a steady depletion and even eradication of soil fungi and mycobacteria capable of synthesizing L-ergothioneine for plant uptake, thereby removing L-ergothioneine from food supply chains.
Furthermore, changes in our eating habits as well as overconsumption of highly processed foods could further accentuate L-ergothioneine deficiencies in our diet. It is likely that the increase in the number of diseases (diabetes, arthritis, neurodegenerative conditions) is partly due to this lack.
L-ergothioneine is thus associated with remarkable benefits on cognitive functions, vision, immunomodulation, lung health, reproductive functions as well as multiple skin benefits, but in no case can it be synthesized by body. Some authors compare it to a vitamin, because it is essential for the proper functioning of cells.
We also recommend taking a course of antioxidants at each change of season in order to prepare your body for any type of oxidative stress!
Bibliography:
- Michael D. KALARAS et al., "Mushrooms: A rich source of the antioxidants ergothioneine and glutathione", 04/2017, in Food Chemistry , p.429-433
- Shin-Yu CHEN et al., "Contents of lovastatin, g-aminobutyric acid and ergothioneine in mushroom fruiting bodies and mycelia", 01/2012, in LWT - Food Science and Technology, p.274-278
- N. Joy DUBOST et al., "Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity", 02/2007, in Food Chemistry , p.727-735
