A critical review on the health promoting effects of mushrooms nutraceuticals

Ma, Gaoxing; Yang, Wenjian; Zhao, Liyan; Pei, Fei; Fang, Donglu; Hu, Qiuhui

doi:10.1016/j.fshw.2018.05.002

Cited by 161 publications

(63 citation statements)

References 136 publications

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“…34 In addition to antioxidative properties, numerous studies have revealed that mushroom phenolic compounds exert anti-inflammatory, antimicrobial, anticancer, antiviral, neuroprotective and other health-promoting effects. 35 The total phenolic contents ranged from 0.45 mg GAE g -1 (S3) to 127.43 GAE g -1 (C4 , Table II). Since many other, non-phenolic reducing compounds may interfere in the Folin-Ciocalteu assay, by far the highest value of TPC in the extract of sample C4, in comparison with other extracts, could be explained by the high-labeled content of vitamin C. As expected, higher levels of TPC were noticed among mushroom extracts mixed with herbal materials (C1, C3 and C7).…”

Section: Resultsmentioning

confidence: 99%

Beta-glucan content and antioxidant activities of mushroom-derived food supplements

Ciric

Dabetić

Todorović

et al. 2020

JSCS

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Due to the presence of numerous bioactive compounds, including polysaccharides and polyphenols, mushroom-based food supplements are claimed to have many beneficial health effects. Despite their popularity, concerns have been raised in recent years over the quality of mushroom products, particularly regarding their non-standardized chemical composition. In this study, the β-glucan and total phenolic contents, as well as the antioxidant potential of mushroom-derived supplements available on the Serbian market were analyzed. The obtained results, revealing considerable differences in β-glucan and total polyphenol contents among these products, reflect variations in mushroom species, forms and recommended dosing regimens. A correlation between the total phenolic content and antioxidant activity was observed. The presence of other active ingredients, such as vitamin C, has contributed to antioxidant variability among the analyzed products. The obtained results indicate the need for the standardization of mushroom-derived food supplements to ensure their claiming effects.

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Section: Resultsmentioning

confidence: 99%

Beta-glucan content and antioxidant activities of mushroom-derived food supplements

Ciric

Dabetić

Todorović

et al. 2020

JSCS

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“…The mushrooms can be considered an important and valuable resource for practical applications in the area of functional food, not only as dietary food. An overview on this topic [43] pointed out that Agaricus bisporus combined with dried dates for producing white bread lead to the improvement of protein, iron and other nutrients in quantitative and qualitative terms. Addition of powder obtained from the same mushroom species to obtain sponge cakes exhibited acceptable sensory characteristics and a better nutritional value.…”

Section: Agaricus Bisporusmentioning

confidence: 99%

Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species

Rădulescu¹,

Buruleanu²,

Georgescu³

et al. 2019

Food Engineering

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Characterization of several wild growing and cultivated mushrooms from geographical area of Dambovita County, Romania, in terms of enzymatic and non-enzymatic antioxidants, through a chemometrics approach, was the aim of this study. Related to the authors' previous studies, the novelty of this paper consists in deepening research toward the complete characterization of the regional mushroom species through emphasizing their potential as food resources. In the context in which species showed their content in biological active compounds, future practical applications in the area of functional food will be developed by integrating the data concerning their lack of the toxicity and nutritional value too. Lack of data focused on the characterization of mushroom species investigated in the paper supports the significance of this research. The statistical analysis of data highlights the relationship between compounds showing antioxidant activity of autochthonous mushrooms (both cap and stipe).

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“…As a kind of macro fungi, mushrooms have been cultivated and consumed by humans because of its attractive sensory characteristics rich nutritional components, multiple functional activities, and controllable cultivation conditions [1]. The medicinal mushrooms mainly include Ganoderma lucidum, Cordyceps sinensis, and Poria Cocos.…”

Section: Introductionmentioning

confidence: 99%

Ionic Liquid-Based Ultrasonic-Assisted Extraction Coupled with HPLC and Artificial Neural Network Analysis for Ganoderma lucidum

Cui

Lü

et al. 2020

Molecules

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Ganoderma lucidum is widely used in traditional Chinese medicine (TCM). Ganoderic acid A and D are the main bioactive components with anticancer effects in G. lucidum. To obtain the maximum content of two compounds from G. lucidum, a novel extraction method, an ionic liquid-based ultrasonic-assisted method (ILUAE) was established. Ionic liquids (ILs) of different types and parameters, including the concentration of ILs, ultrasonic power, ultrasonic time, rotational speed, solid–liquid ratio, were optimized by the orthogonal experiment and variance analysis. Under these optimal conditions, the total extraction yield of the two compounds in G. lucidum was 3.31 mg/g, which is 36.21% higher than that of the traditional solvent extraction method. Subsequently, an artificial neural network (ANN) was developed to model the performance of the total extraction yield. The Levenberg–Marquardt back propagation algorithm with the sigmoid transfer function (logsig) at the hidden layer and a linear transfer function (purelin) at the output layer were used. Results showed that single hidden layer with 9 neurons presented the best values for the mean squared error (MSE) and the correlation coefficient (R), with respectively corresponding values of 0.09622 and 0.93332.

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A critical review on the health promoting effects of mushrooms nutraceuticals

Cited by 161 publications

References 136 publications

Beta-glucan content and antioxidant activities of mushroom-derived food supplements

Beta-glucan content and antioxidant activities of mushroom-derived food supplements

Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species

Ionic Liquid-Based Ultrasonic-Assisted Extraction Coupled with HPLC and Artificial Neural Network Analysis for Ganoderma lucidum

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