Ergothioneine (EGT) is an antioxidant amino acid substance. It was first discovered by French pharmacist Charles Tanret in 1909 when he was studying ergot fungi that destroy rye grains.
In nature, there are two isomers, L (levorotatory) and D (dextrorotatory). Ergothioneine usually exists in the form of L-EGT, and the D form has low or no activity.
Clearing free radicals and anti-oxidation can solve skin problems from the source, which has been confirmed by many scientific studies. And EGT stands out from many active ingredients by relying on its absolute power in anti-oxidation, that is, protecting and repairing the skin from the endogenous source and enhancing the skin's barrier function.
Bruce Ames, a member of the U.S. National Academy of Sciences, a cancer and anti-aging expert, and a professor at the Department of Biochemistry and Molecular Biology at the University of California, calls ergothioneine a "longevity nutrient."
Dr. B.D. Paul of the Johns Hopkins University School of Medicine found that EGT is the only long-lasting natural antioxidant that enters the mitochondria and cell nucleus [3]. It uses the "OCTN-1 transporter" to eliminate ROS free radicals at a specific point. EGT is transported to the mitochondria, the main "lesion" of free radical production in cells, to protect the mitochondria from oxidative damage while directly eliminating reactive oxygen free radicals, thus eliminating aging factors from the root. Therefore, EGT is more easily absorbed by the human body and has a longer-lasting antioxidant effect.
Scientific research shows that the anti-aging function of EGT is mainly reflected in three aspects: anti-oxidation, anti-photoaging and protection of mitochondria. It can also be understood as protection against UV damage, scavenging free radicals, smoothing, firming and wrinkle removal.
Ergothioneine can achieve cross-border development in industries such as cosmetics, food, functional food and biomedicine.
Among them, cosmetics is one of the most widely used fields of EGT. The United States and Europe are the largest markets for EGT. They regard EGT as the fifth generation antioxidant and use it in various big-name cosmetics.
In addition, L-EGT aqueous solution also has a good food preservation effect. Studies have shown that treating post-harvest Agaricus bisporus with L-EGT solution can slow down its browning and extend its shelf life.
The L-EGT aqueous solution extracted from Flammulina velutipes can be used to inhibit the production of iron hemoglobin in bigeye tuna meat, prevent lipid peroxidation in tuna meat, and maintain its bright color. Under low temperature conditions, mushroom extracts rich in L-EGT can inhibit lipid oxidation in salmon muscle tissue.
In 2016, the European Union issued a safety statement for L-EGT as a food additive, further paving the way for the application of L-EGT in food preservation.