By Evie Lampard

A research study conducted in 2005 at Penn State University and presented at a meeting of the American Chemical Society in Washington claimed that mushrooms are an important resource for an antioxidant that helps the fight against cancer, cardiovascular disease and generally against anti aging.

Evaluating the antioxidant potential of white button mushrooms, the most commonly consumed in United States, researchers found that they have about five times more of the antioxidant ergothioneine than chicken liver, considered until then the best source for the vitamin. This conclusion is very important as ergothioneine helps the human body to remove so-called free radicals, the harmful chemicals able to start chain reactions that can hurt body's cells. Going deeper, while white mushrooms have about 12 times more antioxidant ergothioneine than wheat germ, the exotic ones such as oyster, shiitake and maitake mushrooms are credited having about 40 times more of the antioxidant ergothioneine than wheat germ. (The wheat germ is a very good source of the nutrient). The same white button mushrooms have more antioxidant potential than green peppers, pumpkins, tomatoes, zucchini, green beans or carrots.

Some days ago, that team came with another conclusion. Consuming varieties of mushrooms along with a large variety of vegetables could give people varieties of antioxidants - which prevent the common pathway for cancer, cellular harm, ageing and other several diseases.

Evie Lampard is a freelance writer interested in items such as strivectin and anti aging Visit http://www.skin-cosmetics.biz for more info
Article Source: http://EzineArticles.com/?expert=Evie_Lampard


Korean Mushroom Kebabs recipe



Ingredients:
12 ounces large white mushrooms, cleaned, cut in 1/2-inch slices
2 medium green peppers, deseeded, cut into 1 1/2-inch squares
2 bunches large green onions, white parts cut in 1/2-inch pieces, chop1/4 cup of the green parts & set aside
4-6 garlic cloves, finely chopped
1/4 cup lite soy sauce
1 tablespoon dark sesame oil
2 tablespoons sesame seeds, toasted, divided
3 tablespoons sugar
1/2 teaspoon black pepper
bamboo skewers, soaked in water for at least an hour

Preparation:
1. Alternately thread the mushrooms, green peppers and green onions on the skewers (thread the mushrooms and peppers so they will lay flat on the grill).
2. Place the skewers in one layer in a snug flat dish.
3. Mix together the soy sauce, garlic, oil, sugar, black pepper and 1 tablespoon of the sesame seeds.
4. Pour the marinade over the skewered mushrooms; flip the skewers so both sides are well coated. Cover and place in the refrigerator for about 30 minutes - 2 hours, turning them once.
5. Preheat the grill or broiler to high.
6. Grill or broil the skewers, brushing them with the marinade, for about 3-5 minutes on each side (until browned).
7. Just before serving, sprinkle with the remaining sesame seeds and chopped green onions. Serve hot.

Servings: 4

Nutritional information for one serving:
Calories: 158
Calories from fat: 55
Total fat: 6.2g
Cholesterol: 0mg
Total carbs: 22.6g
Protein: 7.2g