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Champignons are especially helpful for diabetics.
Last reviewed: 23.04.2024
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Famous mushrooms mushrooms have a special effect on the microflora in the intestine, which inhibits the synthesis of glucose in the liver.
Blood glucose level is variable, but very important for the normal functioning of the body. If this level is insufficient, then starvation processes of tissues and organs are launched. Excessive glucose upsets the biochemical equilibrium in the body, changes the course of metabolic processes, leads to the development of diabetes.
Retain adequate blood sugar levels can with the help of insulin - a hormone produced by the pancreas. Insulin activates cells, causing them to consume glucose. The development of diabetes begins at the very moment when there is insufficient production of insulin, or when cells lose sensitivity to it. There is another side to physiology: glucose level is no less dependent on enzyme activity, due to which synthesis processes take place in the liver and intestines.
Scientists have long been interested in factors that influence the sugar content of body tissues. For the most part, this content depends on our diet: some foods "knock down" glucose equilibrium, while others - normalize it. Scientific representatives of the University of Pennsylvania (Philadelphia) argue that champignons are capable of reducing glucose levels.
Scientists report that fungi can act like prebiotics, affecting the functionality of intraintestinal microorganisms. According to experts, the quality of intestinal microflora is of great importance in the course of metabolic processes, including the metabolism of sugars. Any food taken by a person influences the body through bacteria, which first themselves digest certain substances, and only after that they produce molecules that act on various biochemical mechanisms.
Professor Margerita T. Cantorna and other scientists set up an experiment in rodents, which were divided into two groups: with normal microflora of high quality and with a deficiency of beneficial bacteria. All the rodents were given food, which included mushrooms, and separately food without mushrooms. The daily amount of mushrooms absorbed by mice was as much as if we used 90 g every day.
According to researchers, champignons influenced microorganisms belonging to the genus Prevotella: bacteria stimulated the production of short fatty acids - including butyric and succinic. These compounds affect genes that stabilize glucose neogenesis - intrahepatic glucose production. Under the influence of fungi, the rate of this production decreased, and the cells of mouse organisms began to actively absorb glucose. In rodents with poor microflora and the absence of Prevotella bacteria, similar processes were not observed: thus, scientists concluded that champignons are able to normalize glucose only by influencing bacteria.
Unfortunately, the scientists did not specify in what form the rodents used the mushrooms: raw or cooked.
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