MUSHROOM

这个子项目是许多研究子项目中的一个 由NIH/NCRR资助的中心赠款提供的资源。子项目和 研究者（PI）可能从另一个NIH来源获得了主要资金， 因此可在其他CRISP条目中表示。所列机构为 研究中心，而研究中心不一定是研究者所在的机构。 对功能性食品日益增长的需求引发了对食品中生物活性成分的研究。目前的研究表明，食物中发现的许多功能成分提供的健康益处超出了基本营养。蘑菇含有麦角硫因（ET），一种已知的有效抗氧化剂。ET于1909年被发现，尽管它已被广泛研究，但其在人类中的生物利用度仍不清楚。该项目的目标是评估蘑菇中ET的生物利用度，并评估其对抗氧化能力和炎症的生物活性作用。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. The growing demand of functional foods has sparked research on identifying bioactive components in food. Current research has demonstrated that many of the functional components found in food confer health benefits beyond basic nutrition. Mushrooms contain ergothioneine (ET), a known potent antioxidant. ET was discovered in 1909 and although it has been widely studied, its bioavailability in humans is still not clear. The goal of this project is to assess the bioavailability of ET from mushrooms and evaluate its bioactive effect on antioxidant capacity and inflammation.