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Nutrient File

Ergothioneine, Shiitake and the Aging Brain: What the Studies Show

The most intriguing compound in culinary mushrooms, the evidence linking it to brain aging, and why your kitchen may beat a capsule.

Checked October 19, 2026Against seller & checkout pages7 linked sources
Mindoxa bottle on a glass disc beside the article title: Ergothioneine, shiitake and the aging brain
Figure 1: Nutrient File: Ergothioneine, shiitake and the aging brain.Clinical blog

What ergothioneine is

Ergothioneine is a sulfur-containing amino acid made by fungi and some bacteria, not by plants or animals. Humans get it from food, mostly mushrooms, and have a dedicated transporter that pulls it into tissues exposed to oxidative stress, which suggests the body values it[1]. Shiitake, oyster, maitake and button mushrooms are among the richest sources.

The aging-brain link

Blood ergothioneine falls with age. In Singapore, older adults with mild cognitive impairment had lower levels than those without[2], and in a memory-clinic cohort, low plasma ergothioneine predicted faster cognitive and functional decline[3]. These are associations: low ergothioneine could be a marker of diet or illness rather than a cause.

Mushrooms as food

Diet studies point the same way. Singaporean adults over 60 who ate more than two portions of cooked mushrooms a week had about half the odds of mild cognitive impairment[4], and in a Japanese cohort of over 13,000 older adults, eating mushrooms three or more times a week was linked to lower dementia incidence[5]. In a short trial, daily shiitake improved immune markers[6]. UV-treated button mushrooms add vitamin D[7].

Food portions vs. capsules

A portion in these studies is around 150 grams of cooked mushrooms. Two capsules of a ten-mushroom blend hold about one gram of powder in total. Ergothioneine is concentrated in dried mushroom, but a capsule's share is still small by comparison, and products rarely state their ergothioneine content. If the ergothioneine story appeals, cooking mushrooms a few times a week is cheap, tasty and matches the research.

Quick answers

Which mushrooms are richest in ergothioneine?

Shiitake, oyster, maitake and button mushrooms are among the best food sources.

Does ergothioneine prevent cognitive decline?

Not proven. Low blood levels are associated with decline, but no trial has shown that supplementing prevents it.

Sources for this page

Each link opens the original record. Human trials used single mushrooms at stated doses and preparations; none used the Mindoxa blend, whose amounts are unpublished.

  1. 1Cheah IK, Halliwell B. Ergothioneine; antioxidant potential, physiological function and role in disease. Biochim Biophys Acta. 2012;1822(5):784-793. pubmed.ncbi.nlm.nih.gov/22001064/
  2. 2Cheah IK, Feng L, Tang RMY, Lim KHC, Halliwell B. Ergothioneine levels in an elderly population decrease with age and incidence of cognitive decline; a risk factor for neurodegeneration? Biochem Biophys Res Commun. 2016;478(1):162-167. pubmed.ncbi.nlm.nih.gov/27444382/
  3. 3Wu LY, Kan CN, Cheah IK, et al. Low plasma ergothioneine predicts cognitive and functional decline in an elderly cohort attending memory clinics. Antioxidants (Basel). 2022;11(9). pubmed.ncbi.nlm.nih.gov/36139790/
  4. 4Feng L, Cheah IK, Ng MM, et al. The association between mushroom consumption and mild cognitive impairment: a community-based cross-sectional study in Singapore. J Alzheimers Dis. 2019;68(1):197-203. pubmed.ncbi.nlm.nih.gov/30775990/
  5. 5Zhang S, Tomata Y, Sugiyama K, Sugawara Y, Tsuji I. Mushroom consumption and incident dementia in elderly Japanese: the Ohsaki Cohort 2006 Study. J Am Geriatr Soc. 2017;65(7):1462-1469. pubmed.ncbi.nlm.nih.gov/28295137/
  6. 6Dai X, Stanilka JM, Rowe CA, et al. Consuming Lentinula edodes (Shiitake) mushrooms daily improves human immunity: a randomized dietary intervention in healthy young adults. J Am Coll Nutr. 2015;34(6):478-487. pubmed.ncbi.nlm.nih.gov/25866155/
  7. 7Cardwell G, Bornman JF, James AP, Black LJ. A review of mushrooms as a potential source of dietary vitamin D. Nutrients. 2018;10(10):1498. pubmed.ncbi.nlm.nih.gov/30322118/

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