Eating varieties of mushrooms along with a variety of other vegetables could give you varieties of antioxidants - which prevent cellular damage , the common pathway for cancer, ageing and several diseases.
N. Joy Dubost, a Pennsylvania state researcher, measured antioxidant capacity in several kinds of mushrooms, including the common white button mushroom (a brown variety of which is called the crimini mushroom, or, when larger, the portabella mushroom), shiitake mushrooms, and oyster mushrooms, the health portal WebMD reported.
White button mushrooms have more antioxidant capacity than tomatoes, green peppers, pumpkins, zucchini, carrots, or green beans, he discovered.
These common, inexpensive mushrooms also packed more antioxidant punch than the more exotic - and more expensive - shiitake and oyster mushrooms, said Dubost, who presented his findings at this week's annual meeting of the Institute of Food Technologists in Orlando, Florida.
"You don't have to eat only the vegetables with the highest antioxidant capacity to benefit. If you eat a variety of mushrooms along with a variety of other vegetables, you'll be getting a variety of antioxidants," Dubost said.