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Mushrooms may have anti-ageing potential: Scientists

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New York, Nov 10: Mushrooms may contain unusually high amounts of two anti-oxidants that some scientists suggest could help fight ageing and age-related diseases.

Mushrooms have high amounts of the ergothioneine and glutathione, both important antioxidants, said Robert Beelman, Professor Emeritus at Pennsylvania State University in the US.

“What we found is that, without a doubt, mushrooms are highest dietary source of these two antioxidants taken together, and that some types are really packed with both of them,” said Beelman.

When the body uses food to produce energy, it also causes oxidative stress because some free radicals are produced, Beelman said.

The study published in the journal Food Chemistry suggests that the amounts of ergothioneine and glutathione in mushrooms vary by species with the porcini species, a wild variety, containing the highest amount of the two compounds among the 13 species tested.

“We found that the porcini has the highest, by far, of any we tested,” said Beelman. “This species is really popular in Italy where searching for it has become a national pastime.”

The more common mushroom types, like the white button, had less of the antioxidants, but had higher amounts than most other foods, Beelman said.

Free radicals are oxygen atoms with unpaired electrons that cause damage to cells, proteins and even DNA as these highly reactive atoms travel through the body seeking to pair up with other electrons.

“There’s a theory — the free radical theory of aging — that’s been around for a long time that says when we oxidize our food to produce energy there’s a number of free radicals that are produced that are side products of that action and many of these are quite toxic,” Beelman said.

Replenishing antioxidants in the body, then, may help protect against this oxidative stress.

The amount of ergothioneine and glutathione appear to be correlated in mushrooms, the researchers said.

Mushrooms that are high in glutathione are also high in ergothioneine, for example.

Cooking mushrooms does not seem to significantly affect the compounds, Beelman said.

The researchers said that future research may look at any role that ergothioneine and glutathione have in decreasing the likelihood of neurodegenerative diseases, such as Parkinson’s disease and Alzheimer’s disease.

“It’s preliminary, but you can see that countries that have more ergothioneine in their diets, countries like France and Italy, also have lower incidences of neurodegenerative diseases, while people in countries like the United States, which has low amounts of ergothioneine in the diet, have a higher probability of diseases like Parkinson’s Disease and Alzheimer’s,” Beelman said.

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New blood test in pregnancy to predict autism risk in babies

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New York, Sep 22: Researchers have developed a novel blood test for pregnant mothers that can, with nearly 90 per cent accuracy rate, predict the probability of having a child that will be diagnosed with autism.

According to studies, if a mother has previously had a child with autism, the risk of having a second child with the developmental disorder is approximately 18.7 per cent, whereas the risk in the general population is approximately 1.7 per cent.

In the study, led by Juergen Hahn, Professor at Rensselaer Polytechnic Institute in New York, metabolites of the folate-dependent transmethylation and transsulfuration biochemical pathways of pregnant mothers were measured to determine whether or not the risk of having a child with autism could be predicted by her metabolic profile.

Pregnant mothers who have had a child with autism before were separated into two groups based on the diagnosis of their child whether the child had autism or not.

Then these mothers were compared to a group of control mothers who have not had a child with autism before.

The results, appearing in the journal Research in Autism Spectrum Disorders, showed that while it is not possible to determine during a pregnancy if a child will be diagnosed with autism by age 3, they did find that differences in the plasma metabolites are indicative of the relative risk (18.7 per cent vs 1.7 per cent) for having a child with autism.

“These are exciting results as they hint at differences in some metabolic processes that potentially play a role in increasing the risk of having a child with autism,” Hahn said.

“However, it would be highly desirable if a prediction based upon physiological measurements could be made to determine which risk group a prospective mother falls into,” Hahn noted.

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Eat fish thrice a week to boost your unborn’s eyesight, brain

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London, Sep 21: Pregnant women can enhance the development of their unborn child’s eyesight and brain function by regularly eating fatty fish during the pregnancy, a new study has found.

The findings suggested that infants whose mothers ate fish three or more times a week during the last trimester of their pregnancy fared better than those whose mothers ate no fish or only up to two portions per week.

“The results of our study suggest that frequent fish consumption by pregnant women is of benefit for their unborn child’s development,” said lead author Kirsi Laitinen of the University of Turku in Finland.

“This may be attributable to long-chain polyunsaturated fatty acids within fish, but also due to other nutrients like vitamin D and E, which are also important for development,” Laitinen added.

For the study, published in the journal Pediatric Research, the research team analysed the results of a small group of mothers and their children drawn from a larger study.

The mothers had to keep a regular food diary during the course of their pregnancy. Fluctuations in their weight before and during pregnancy were taken into account, along with their blood sugar level and blood pressure.

The team recorded the levels of nutritional long-chain polyunsaturated fatty acid sources in the mother’s diet and blood serum, and the levels in the blood of their children by the age of one month.

Their children were further tested around their second birthday using pattern reversal visual evoked potentials (pVEP). This sensitive and accurate, non-invasive method is used to detect visual functioning and maturational changes occurring within a young child’s visual system.

“Our study therefore highlights the potential importance of subtle changes in the diet of healthy women with uncompromised pregnancies, beyond prematurity or nutritional deficiencies, in regulating infantile neurodevelopment,” Laitinen noted.

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Eating food cooked on wood, coal may impair your lungs

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New York, Sep 21: Love to eat food cooked on the barbecue? Beware, it is associated with increased risk of respiratory illness or death, researchers warned.

Compared to those who used electricity or gas, chronic and acute respiratory disease hospitalisations or deaths were 36 per cent higher among those who used wood or coal for cooking, researchers, from the University of Oxford, have found.

People who switched from solid fuels to clean-burning fuels reduced their risk to only 14 per cent higher than those who never cooked with wood or coal.

It is because solid fuels emit very high levels of pollutants especially very small particles, which penetrate deep into lungs, the researchers explained.

“The increased risk of major respiratory diseases posed by burning wood or coal can be significantly lowered by switching to a clean-burning fuel”, said Zhengming Chen, professor at the varsity’s Nuffield Department of Population Health.

“Our findings make a compelling case to speed up the global implementation of universal access to affordable clean energy, one of the UN Sustainable Development Goals,” Chen said.

Nearly three billion people around the world live in households that regularly burn wood, coal or other solid fuels to cook their food.

Typically, these households are found in the rural areas of low- and middle-income countries.

For the study, published in the journal American Thoracic Society, the team analysed the health records of 280,000 adults, aged 30 to 79 from 10 areas of China.

They were followed for nine years and 19,823 were either hospitalised or died following major respiratory diseases.

Of these events, 10,553 were due to asthma or chronic obstructive pulmonary disease (COPD), and 7,324 were due to acute lower respiratory infections, most often pneumonia.

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