MUSHROOM

这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金， 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 对功能食品日益增长的需求引发了识别食品中生物活性成分的研究。目前的研究表明，食品中的许多功能成分除了基本营养外，还具有健康益处。蘑菇中含有麦角硫蛋白(ET)，这是一种已知的有效抗氧化剂。内毒素于1909年被发现，虽然已被广泛研究，但其在人体内的生物利用度仍不清楚。本项目的目标是评估蘑菇中ET的生物利用度，并评估其在抗氧化能力和炎症方面的生物活性作用。

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.