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Bobe JR, Jutras BL, Horn EJ, Embers ME, Bailey A, Moritz RL, Zhang Y, Soloski MJ, Ostfeld RS, Marconi RT, Aucott J, Ma'ayan A, Keesing F, Lewis K, Ben Mamoun C, Rebman AW, McClune ME, Breitschwerdt EB, Reddy PJ, Maggi R, Yang F, Nemser B, Ozcan A, Garner O, Di Carlo D, Ballard Z, Joung HA, Garcia-Romeu A, Griffiths RR, Baumgarth N, Fallon BA

10.1073/pnas.0510632103 Proc

Through the process of fermentation, it uses this food to make vitamins, minerals, etc

To maximize dietary ergothioneine: Eat oyster, porcini, shiitake, or maitake mushrooms several times per week A 100-gram serving (about 3.5 ounces) of oyster mushrooms can provide 20-40 mg Include legumes grown with beneficial soil fungi Consider fermented foods as minor supplementary sources Combined intake analysis suggests 1.7 mg/kg body weight per day for adults (about 120 mg for a 70 kg person) and 3.7 mg/kg for children from food sources would be well within the safety range

Collagen is responsible for skin firmness and density, while elastin provides its elasticity and resistance to stretching

A note for women in perimenopause: Mitochondrial function and metabolic efficiency naturally decline during the perimenopausal transition as estrogen which supports mitochondrial biogenesis and energy production decreases