Fungi Genome Shows Mushrooms More Closely Related to Humans Than Plants
What was said
"We now know pretty clearly that mushrooms and animals share a more recent common ancestor than plants do. So if you think about that evolutionary tree of life, plants branched off earlier than fungi generally and animals did."
Professor Robin May, a microbiologist and UK government scientific advisor, revealed that fungi share a more recent common ancestor with animals than with plants. This explains why mushrooms contain unique compounds not found in plants, including chitin (the same molecule in lobster shells) in their cell walls, and produce biochemically diverse molecules that humans cannot synthesize. This evolutionary closeness means mushrooms offer nutrients fundamentally unavailable from plant-based diets.
Verification status
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Source and context
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- Programme
- ZOE Science & Nutrition
- Episode
- How to unlock the secret power of mushrooms to heal your gut, cut cholesterol and protect your brain | Prof Robin May
- Clip time
- 3:39
- Original source
- Watch the source segment →
About this episode
In this episode of Zoe: Science and Nutrition, host Jonathan Wolf interviewed Professor Robin May, a microbiologist, UK government scientific advisor, and world expert on fungi-immune system interactions, to separate mushroom health claims from scientific reality. May opened with a striking revelation: fungi are more closely related to humans than to plants on the evolutionary tree, explaining why mushrooms contain unique compounds unavailable from plant-based diets. The conversation covered vitamin D content, revealing oyster mushrooms produce 100 times more than button mushrooms and that consumers can dramatically boost levels by placing mushrooms in sunlight for 1-2 hours. May discussed ergothioneine, a mysterious amino acid made only by fungi for which humans have a dedicated cellular transport protein despite scientists not understanding its function. He cautioned that raw mushrooms contain hydrazines—DNA-damaging compounds broken down by cooking—and warned against consuming large quantities uncooked. The discussion explored mushrooms' effects on brain health, immune function, and gut microbiome, with May expressing skepticism about lion's mane cognitive claims while acknowledging mushrooms serve as excellent prebiotic food for gut bacteria. May revealed that fungi naturally colonize human skin and gut at low levels, including Malassezia, a species that can only reproduce on human scalp sweat. He emphasized mushroom diversity matters, recommended trying oyster and shiitake varieties beyond button mushrooms, and suggested incorporating them as routine vegetables rather than special ingredients. May's key message: mushrooms offer genuine nutritional benefits—fiber, B vitamins, beta-glucans, selenium, potassium—but lack strong evidence for dramatic longevity or cognitive enhancement claims circulating on social media.
Key takeaways
- Oyster mushrooms produce approximately 100 times more vitamin D than button mushrooms, and placing any mushroom in direct sunlight for 1-2 hours dramatically increases vitamin D content.
- Fungi share a more recent common ancestor with animals than with plants, meaning mushrooms contain unique compounds and amino acids unavailable from plant-based diets.
- Raw mushrooms contain hydrazines, compounds that damage DNA in laboratory studies, but cooking rapidly breaks them down and eliminates the risk.
- Humans possess a dedicated cellular protein for absorbing ergothioneine from mushrooms, but scientists do not understand its function despite its evolutionary conservation across species.
- A fungus called Malassezia lives exclusively on human scalps and can only reproduce when exposed to oils in human sweat, demonstrating deep evolutionary interdependence.
- Current evidence does not support dramatic health claims about mushrooms preventing brain aging or extending lifespan, though they serve as excellent prebiotic food for gut bacteria.
- Mushrooms provide significant nutritional benefits including fiber, B vitamins, beta-glucans for cholesterol reduction, selenium, and potassium when incorporated regularly as vegetables rather than supplements.