Ergothioneine — The Anti-Aging Secret Hidden in Mushrooms, How Much Do You Know?
In the world of nutrition, some substances have existed for over a hundred years but have only recently been recognized for their great value. Ergothioneine (EGT) is such a modest yet precious dietary component.
△ Chemical structures of the two isomers of ergothioneine
PART 01
What is Ergothioneine?
Ergothioneine is a naturally occurring amino acid derivative, first discovered in 1909 in ergot fungus. Despite its “chemical-sounding” name, it is inherently safe and non-toxic, naturally present in mushrooms, certain fermented foods, seaweed, and small amounts of plant and animal-based foods.
Unlike antioxidants such as Vitamin C and E, the human body cannot synthesize ergothioneine and must obtain it from the diet. In 2005, scientists discovered a specific “ergothioneine transporter” (SLC22A4/OCTN1) in the human intestine, which efficiently absorbs and stores it long-term. This discovery led to a renewed appreciation of its importance.
PART 02
The Importance of Ergothioneine
Research shows that ergothioneine can:
- Efficiently scavenge reactive oxygen/nitrogen species, reducing cellular damage
- Chelate metal ions, preventing metal-catalyzed oxidation reactions
- Activate the Nrf2 pathway, triggering cellular antioxidant defense systems
- Play roles in inflammation regulation, DNA protection, and cellular repair
These properties make it not just an “antioxidant,” but a multifunctional cellular protector.
Multiple epidemiological studies have found strong links between ergothioneine and healthy aging:
- Longevity signal: People with higher blood ergothioneine levels show significantly lower mortality and cardiovascular disease risks.
- Brain health protection: In older adults, low ergothioneine levels are associated with mild cognitive impairment, dementia, and Parkinson’s disease.
- Dietary correlation: Populations with higher mushroom consumption show reduced risks of cognitive decline.
This has prompted scientists to debate whether ergothioneine should be classified as a “longevity vitamin” or a “conditionally essential micronutrient.” Its potential is especially significant in addressing public health challenges posed by population aging.
PART 03
Which Foods Are Rich in Ergothioneine?
Mushrooms are the richest natural source of ergothioneine, with particularly high levels in species such as porcini. Garlic, fermented soybeans, and asparagus also contain certain amounts. Notably, content varies by species, origin, and growing conditions — for example, mushrooms cultivated in organic-rich substrates often contain higher levels.
△ Ergothioneine content in different mushroom varieties and vegetables/fruits
△ Ergothioneine content in other foods
PART 04
Applications and Market Prospects of Ergothioneine
Ergothioneine was approved as a safe food ingredient in Europe in 2016 and in the United States in 2018, and can be used in dietary supplements, functional foods, and beverages.
Current research and market applications mainly focus on:
- Healthy aging nutrition: Products for cognitive protection and physical maintenance in middle-aged and elderly groups
- Cardiovascular and metabolic support: Delaying chronic disease progression through anti-inflammatory and antioxidant mechanisms
- Skincare and protection: Anti-UV radiation and delaying skin aging, already applied in some premium skincare products
- Food preservation: Extending shelf life as a natural antioxidant
- Sports nutrition: Aiding post-exercise recovery and reducing oxidative stress
Summary:
Ergothioneine is a rare natural compound with a unique “dedicated absorption channel + long-term storage” mechanism in the body, acting like an invisible cellular shield quietly safeguarding human health. Increasing the intake of ergothioneine-rich foods or choosing high-purity ergothioneine supplements is not only an anti-aging strategy but also a wise choice for improving quality of life. With ongoing scientific research, this humble “longevity vitamin” is poised to become the next hotspot in the global health industry.
△ Chemical structures of the two isomers of ergothioneine
PART 01
What is Ergothioneine?
Ergothioneine is a naturally occurring amino acid derivative, first discovered in 1909 in ergot fungus. Despite its “chemical-sounding” name, it is inherently safe and non-toxic, naturally present in mushrooms, certain fermented foods, seaweed, and small amounts of plant and animal-based foods.
Unlike antioxidants such as Vitamin C and E, the human body cannot synthesize ergothioneine and must obtain it from the diet. In 2005, scientists discovered a specific “ergothioneine transporter” (SLC22A4/OCTN1) in the human intestine, which efficiently absorbs and stores it long-term. This discovery led to a renewed appreciation of its importance.
PART 02
The Importance of Ergothioneine
Research shows that ergothioneine can:
- Efficiently scavenge reactive oxygen/nitrogen species, reducing cellular damage
- Chelate metal ions, preventing metal-catalyzed oxidation reactions
- Activate the Nrf2 pathway, triggering cellular antioxidant defense systems
- Play roles in inflammation regulation, DNA protection, and cellular repair
These properties make it not just an “antioxidant,” but a multifunctional cellular protector.
Multiple epidemiological studies have found strong links between ergothioneine and healthy aging:
- Longevity signal: People with higher blood ergothioneine levels show significantly lower mortality and cardiovascular disease risks.
- Brain health protection: In older adults, low ergothioneine levels are associated with mild cognitive impairment, dementia, and Parkinson’s disease.
- Dietary correlation: Populations with higher mushroom consumption show reduced risks of cognitive decline.
This has prompted scientists to debate whether ergothioneine should be classified as a “longevity vitamin” or a “conditionally essential micronutrient.” Its potential is especially significant in addressing public health challenges posed by population aging.
PART 03
Which Foods Are Rich in Ergothioneine?
Mushrooms are the richest natural source of ergothioneine, with particularly high levels in species such as porcini. Garlic, fermented soybeans, and asparagus also contain certain amounts. Notably, content varies by species, origin, and growing conditions — for example, mushrooms cultivated in organic-rich substrates often contain higher levels.
△ Ergothioneine content in different mushroom varieties and vegetables/fruits
△ Ergothioneine content in other foods
PART 04
Applications and Market Prospects of Ergothioneine
Ergothioneine was approved as a safe food ingredient in Europe in 2016 and in the United States in 2018, and can be used in dietary supplements, functional foods, and beverages.
Current research and market applications mainly focus on:
- Healthy aging nutrition: Products for cognitive protection and physical maintenance in middle-aged and elderly groups
- Cardiovascular and metabolic support: Delaying chronic disease progression through anti-inflammatory and antioxidant mechanisms
- Skincare and protection: Anti-UV radiation and delaying skin aging, already applied in some premium skincare products
- Food preservation: Extending shelf life as a natural antioxidant
- Sports nutrition: Aiding post-exercise recovery and reducing oxidative stress
Summary:
Ergothioneine is a rare natural compound with a unique “dedicated absorption channel + long-term storage” mechanism in the body, acting like an invisible cellular shield quietly safeguarding human health. Increasing the intake of ergothioneine-rich foods or choosing high-purity ergothioneine supplements is not only an anti-aging strategy but also a wise choice for improving quality of life. With ongoing scientific research, this humble “longevity vitamin” is poised to become the next hotspot in the global health industry.
