A new study has shown that pregnant women with pre-eclampsia have unusually high levels of a chemical compound called 'ergothioneine', which is found in unpasteurised food, in the red blood cells.
The finding made by scientists at the University of Leeds attains significance because they suggest that ergothioneine is an indicator of pre-eclampsia, and may help scientists to understand the cause of the condition, which is currently unknown.
The researchers took blood samples from a group of 37 pregnant women, and compared the red blood cells from women with pre-eclampsia with those from women with no symptoms.
Writing about their findings in the journal Reproductive Sciences, the researchers said that they found a significantly higher concentration of the ergothioneine - a compound made by fungi - in the red blood cells of the women with pre-eclampsia.
Ergothioneine is already well known to be made by micro-organisms that are commonly found in foods like unpasteurised dairy products. Since humans cannot synthesise it, the compound finds its way into human cells exclusively through our diet.
Pregnant women are not advised against eating fungi or foods such as unpasteurised dairy products which contain ergothioneine producing fungi. In fact, scientific studies on animals highlight the benefit of ergothioneine.
"These results suggest that a higher level of ergothioneine is an indicator of pre-eclampsia," says lead researcher Dr. Julie Fisher, a chemist at the University of Leeds.