Key points from article :
Mushrooms contain unusually high amounts of antioxidants ergothioneine and glutathione.
Mushrooms that are high in ergothioneine are also high in glutathione.
Cooking the mushrooms in high temperatures don't seem to alter their effects.
Porcini is the type that contains the most amount of antioxidants.
Countries with a higher contribution of mushroom diet have lower incidences of neurodegenerative diseases.
Researchers will explore how mushroom-rich diets could decrease cases of neurodegenerative diseases.
Research was published in the journal Food Chemistry.
