Eating mashrooms could lower your risk of cancer by 45%


Eating more mushrooms could lower your risk of cancer by 45%. Mushrooms are rich in vitamins, nutrients and antioxidants. All varieties of mushrooms are low in calories and fat. One study shows that individuals who ate 18 grams of mushrooms daily had a 45% lower risk of cancer compared to those who did not eat mushrooms. Mushrooms are the highest dietary source of ergothioneine which is a unique and potent antioxidant and cellular protector. 

The researchers noted a strong association for breast cancer. They found that individuals who regularly ate mashrooms had a significantly lower risk of breast cancer. Other animal and cell studies show that mashrooms can stimulate they activity of immune cells, macrophages and free radicals. This would stop the growth and spread of tumor cells and cause exciting tumour cells to die. Many mashrooms have been used and foods and medicines for a long time. 

Mushrooms contain carbohydrates, dietary fiber in addition to protein, vitamins and minerals. Studies show that mashrooms possess various bioactivities such as antioxidant, anti-inflammatory anticancer and antidiabetic properties. These properties stem from non nutritive substances. Such as polysaccharides indoles polyphenols and carotenoids. Mushrooms contain a substance called ergosterol. Ergosterol can be transformed into vitamin D when exposed to UV light Crimini mashrooms are a great source of zinc. 

Zinc is an important nutrient for the immune system. It is also needed for ensuring growth in infants and children. Two studies found that higher mashrooms in take had protective effects on the brain in older adults. Components in mashrooms may prevent the growth of amyloid proteins. Amyloid proteins are related to dementia and act as antioxidants.

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