Beelman, Robert B. PhD; Kalaras, Michael D. PhD; Richie, John P. Jr. PhD
Robert B. Beelman, PhD, is professor emeritus in the Department of Food Science and director of the Center for Plant and Mushroom Foods for Health at the Pennsylvania State University College of Agricultural Sciences. He had made numerous important research contributions on the nutritional and medicinal properties of mushrooms; dietary antioxidants, including selenium and ergothioneine; and vitamin D enrichment of mushrooms.
Michael D. Kalaras, PhD, is a postdoctoral scholar in the Department of Food Science at the Pennsylvania State University College of Agricultural Sciences. His research focuses on nutritional properties of mushrooms, including ergothioneine and vitamin D.
John P. Richie, Jr, PhD, is professor of public health sciences and pharmacology at the Pennsylvania State University College of Medicine. For more than 30 years, he has conducted interdisciplinary studies on the role of oxidative stress and oxidant exposure on biological mechanisms involved in aging and cancer. An important focus of this research has been on the major cellular antioxidant and redox signaling agent, glutathione, and its role in health maintenance and disease prevention.
The authors have no conflicts of interest to disclose.
Correspondence: Robert B. Beelman, PhD, 404 Rodney A. Erickson Food Science Building, University Park, PA 16802 ([email protected])
doi: 10.1097/NT.0000000000000315