Nutrition & Food

·

Study

Fermenting Soybeans With Oyster Mushrooms Adds Ergothioneine

Fermenting Soybeans With Oyster Mushrooms Adds Ergothioneine

Oyster mushroom

What they found

Fermenting soybeans with oyster mushrooms boosted antioxidants, with ergothioneine peaking around day 20 to 30.

Fermenting soybeans with oyster mushrooms boosted antioxidants, with ergothioneine peaking around day 20 to 30.

The number

peaks around day 20 to 30

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Pleurotus cornucopiae, Pleurotus ostreatus

Pleurotus cornucopiae, Pleurotus ostreatus

Compound

ergothioneine

ergothioneine

Published in

Agriculture

Agriculture

Covered in Shroom Scan

Section

ECOLOGY & CONSERVATION

ECOLOGY & CONSERVATION

As it ran in Shroom Scan

Soybean Suitor

Soybean Suitor

Fermenting soybeans with oyster mushrooms (Pleurotus cornucopiae and Pleurotus ostreatus) enhances their nutritional value by increasing antioxidant activities, among other things. This study also found that the presence of ergothioneine—a notable antioxidant not found in unfermented soybeans—peaks around day 20 to 30 of the fermentation process.

Fermenting soybeans with oyster mushrooms (Pleurotus cornucopiae and Pleurotus ostreatus) enhances their nutritional value by increasing antioxidant activities, among other things. This study also found that the presence of ergothioneine—a notable antioxidant not found in unfermented soybeans—peaks around day 20 to 30 of the fermentation process.

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