Ergothioneine as a nutraceutical antioxidant: sustainable production, food applications and delivery systems
- 1Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Ain Shams University, Cairo 11566, Egypt
- 2Department of Pharmacology & Therapeutics, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain 15551, United Arab Emirates
Abstract
Ergothioneine (EGT) is a multifunctional antioxidant exhibiting reactivity toward reactive oxygen and nitrogen species, metal-chelating capacity, and transporter-mediated cellular accumulation. Edible mushrooms are rich dietary sources, while microbial biosynthesis offers opportunities for sustainable production. This critical narrative review examines EGT chemistry, biological mechanisms, production, and applications within food systems as well as cosmeceutical/pharmaceutical fields, focusing on studies reporting production, preservation, or formulation outcomes. Special emphasis is placed on inhibiting lipid oxidation, enzymatic browning, and pigment degradation in meat, seafood, and plant-based products. Advances in delivery systems, including nanocarriers designed to enhance stability, bioavailability, and functional performance in fortified foods and active packaging are discussed. However, heterogenous studies, limited clinical evidence, and uncertain long-term safety constrain its translation, and limit firm conclusions of this review. Future priorities include standardization of methods to measure EGT in food, well-designed clinical trials, and regulatory frameworks for nanoformulated EGT, to support food and nutraceutical applications.
Related
- Iron oxide nanoparticle-mediated elicitation enhances secondary metabolite production, antioxidant activity, and gene expression in Melia azedarach L
- Lipase-catalyzed esterification of glycerol-derived acids: Toward sustainable production of value-added esters
- Food waste to biomass approach: A sustainable strategy for the production of alternative microbial culture media for filamentous fungi growth
- Engineering Strategies for Enhanced Extracellular Vesicle Production: Mechanisms and Applications.
- Wheat Bioactive Compounds and Human Health: A Review of Nutraceutical Potential, Molecular Mechanisms and AI-Assisted Functional Food Innovation
BibTeX
@article{katary2026ergothioneine,
title = {{Ergothioneine as a nutraceutical antioxidant: sustainable production, food applications and delivery systems}},
author = {Salma H. Katary and Maha Nasr},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104638},
url = {https://doi.org/10.1016/j.fochx.2026.104638},
note = {CC BY-NC 4.0},
}
RIS
TY - JOUR
TI - Ergothioneine as a nutraceutical antioxidant: sustainable production, food applications and delivery systems
AU - Salma H. Katary
AU - Maha Nasr
PY - 2026
DA - 2026/10/15
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104638
UR - https://doi.org/10.1016/j.fochx.2026.104638
AB - Ergothioneine (EGT) is a multifunctional antioxidant exhibiting reactivity toward reactive oxygen and nitrogen species, metal-chelating capacity, and transporter-mediated cellular accumulation. Edible mushrooms are rich dietary sources, while microbial biosynthesis offers opportunities for sustainable production. This critical narrative review examines EGT chemistry, biological mechanisms, production, and applications within food systems as well as cosmeceutical/pharmaceutical fields, focusing on studies reporting production, preservation, or formulation outcomes. Special emphasis is placed on inhibiting lipid oxidation, enzymatic browning, and pigment degradation in meat, seafood, and plant-based products. Advances in delivery systems, including nanocarriers designed to enhance stability, bioavailability, and functional performance in fortified foods and active packaging are discussed. However, heterogenous studies, limited clinical evidence, and uncertain long-term safety constrain its translation, and limit firm conclusions of this review. Future priorities include standardization of methods to measure EGT in food, well-designed clinical trials, and regulatory frameworks for nanoformulated EGT, to support food and nutraceutical applications.
SN - 2590-1575
ER -