We often cook it without thinking about it, but this little autumn vegetable could well be the secret to youthful skin and a body that resists time.
Autumn is here. The leaves are falling, the dishes are simmering, and on our plates, a food is discreetly making a comeback. We know it for its woody taste, its melting texture, and because it “replaces meat” in vegetarian dishes. But this humble fall vegetable might have so much more to offer.
According to a study published in the journal Antioxidants (MDPI, 2012), it would be able to slow down cellular aging. Researchers point to a molecule with a somewhat barbaric name, but with fascinating powers: ergothioneine. This natural antioxidant protects our cells from oxidative stress, the main cause of wrinkles, sagging skin and a tired complexion. And unlike other nutrients, it remains stored in the body, forming a real shield against time.
The surprise is here: this famous ergothioneine is hidden in… the mushroom. Yes, the one that you brown in a pan with a little garlic and parsley. Oyster mushrooms, shiitake mushrooms, porcini mushrooms, button mushrooms: all are full of this “longevity vitamin”. But that’s not all. Mushrooms are also rich in selenium, copper and B vitamins, essential elements for collagen production and skin regeneration. Some, like reishi or maitake, used for centuries in Asian medicine, strengthen the immune system and soothe inflammation. Result: firmer, brighter skin and a better protected body. In short, your autumnal stir-fry could do much more for your youth than many serums.
These little brown hats act from the inside, nourish your cells, and preserve the radiance of your skin naturally. So this fall, swap meat for a nice pan of mushrooms. Because beneath their apparent simplicity lies perhaps the secret of lasting youth.
