Champignons
zitten vol antioxidanten*
Uit een Franse studie blijkt dat gewone champignons zowel de witte als de bruine net zoveel antioxidanten bevatten als de hierom bekend staande exotische
paddestoelen zoals maitake en matsutake. Vooral de “hoed” met de lamellen van de champignon bevatten de meeste antioxidanten.
Button mushrooms have as much antioxidants as expensive rivals
The humble white button mushroom (Agaricus bisporus) has as much, and in some cases, more anti-oxidant properties than more expensive varieties.
Although the button mushroom is the foremost cultivated edible mushroom in the world with thousands of tonnes being eaten every year, it is often thought of as a poor relation to its more exotic and expensive cousins and to have lesser value nutritionally.
But according to new research in SCI's Journal of the Science of Food and Agriculture, the white button mushroom has as much anti-oxidant properties as its more expensive rivals, the maitake and the matsutake mushrooms - both of which are highly prized in Japanese cuisine for their reputed health properties including lowering blood pressure and their alleged ability to fight cancer.
Anti-oxidants are believed to help ward off illness and boost the body's immune system by acting as free radical scavengers, helping to mop up cell damage caused by free radicals.
Dr Jean-Michel Savoie and his team from the Institut National de la Recherche Agrinomique, a Governmental research institute in France, found that anti-radical activity was equivalent to, if not more, than the better known mushrooms when they measured the respective mushrooms' free radical scavenging ability.
The French team also found that the body of the mushroom had a higher concentration of anti-oxidants than the stalk.
Dr Jean-Michel said: "It can be reasonably assumed that white button mushrooms have as much, if not more, radical scavenging power as mushrooms currently touted for their health benefit. The good thing is button mushrooms are available all year round, are cheap and may be an excellent source of nutrition as part of a healthy diet."
Radical-scavenging properties of extracts from the white button mushroom, Agaricus bisporus
Jean-Michel Savoie *, Nathalie Minvielle, Michèle L Largeteau
INRA, UR1264, Mycologie et Sécurité des Aliments, BP 81, F-33883 Villenave d'Ornon, France
email: Jean-Michel Savoie (savoie@bordeaux.inra.fr)
Correspondence to Jean-Michel Savoie, INRA, UR1264, Mycologie et Sécurité des Aliments, BP 81, F-33883 Villenave d'Ornon, France
Abstract
BACKGROUND: Agaricus bisporus is the premier cultivated edible mushroom but is usually considered to be of lesser value nutritionally and medicinally compared with other cultivated mushrooms. The objective of this study was to investigate the radical-scavenging properties of methanolic extracts and the free radical-processing enzyme activities of water extracts from A. bisporus fruit bodies. Analyses were performed on total fruit bodies from three strains and on separated stipe, cap and gills from one strain, all cultivated experimentally under the same conditions.
RESULTS: EC50 values of scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH ), scavenging ability on 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cations (ABTS +) and reducing power of methanolic extracts from total fruit bodies ranged between 1.7 and 5.0 and were 1.1-1.9 times higher in a white hybrid than in two wild strains, cream and brown. The gills exhibited higher antioxidant activities relative to the stipe and cap. In water extracts, glutathione peroxidase activities were up to eight times higher than glutathione reductase activities and no difference was observed between strains. Catalase activity was highest in the brown wild strain. The only significant differences in free radical-processing enzymes between the three parts of the mushroom were higher catalase activity in the gills and lower glutathione reductase activity in the stipe.
CONCLUSION: The radical-scavenging properties of the button mushroom are comparable to those of other edible mushrooms and dependent on the strain and on the section of the fruit body. Copyright © 2008 Society of Chemical Industry
(Maart
2008)
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