Antiaging
Antioxidant for antiaging has been researched extensively. A study carried out by Penn State University in 2005 revealed that eating mushrooms could become an antioxidant for antiaging. They presented it to the American Chemical Society in Washington. They went on to credit it with fighting cancer and cardiovascular disease. They estimated the white-button mushroom as an antioxidant for antiaging and found that white-button mushrooms have five times more of the antioxidant ergothioneine than chicken liver (considered the best source for vitamin). The white-button mushrooms are the most common mushroom consumed in the United States.