In vitro gastrointestinal digestion and bio-availability of lithium from processed lithiated and non-lithiated white Agaricus bisporus mushrooms.

Losses of Li sustained through blanching or blanching followed by pickling of fresh mushrooms (41 to 87% wet weight) combined with limited accessibility during gastrointestinal release (16 to 55%) result in much lower bio-availability of the dose from lithiated products. A 300 g meal would provide less than 5% of the Li (6 mg) required for potential preventative treatments, such as reducing suicide rates and lowering dementia risk.