Consumption of vitamin D2 enhanced mushrooms is associated with improved bone health

Chen, Shin-Yu; Yu, Hui-Tzu; Kao, Ju-Po; Yang, Chung-Chun; Chiang, Shen-Shih; Mishchuk, Darya O.; Mau, Jeng‐Leun; Slupsky, Carolyn M.

doi:10.1016/j.jnutbio.2015.01.006

Cited by 27 publications

(15 citation statements)

References 53 publications

(79 reference statements)

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“…In 27 participants with a baseline mean serum 25(OH)D concentration of 38.5 nmol/L, vitamin D 2 from mushrooms increased serum 25(OH)D concentrations as effectively as a vitamin D 2 supplement after three weeks. Since then, the bioavailability of vitamin D 2 from mushrooms has been demonstrated in both rats [ 36 , 63 , 64 ] and humans [ 10 , 65 , 66 , 67 , 68 ], and there is evidence that vitamin D 2 from mushrooms supports bone health in animal models [ 47 , 64 , 69 , 70 ].…”

Section: Bioavailability Of Vitamin D 2 From Mumentioning

confidence: 99%

A Review of Mushrooms as a Potential Source of Dietary Vitamin D

et al. 2018

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When commonly consumed mushroom species are exposed to a source of ultraviolet (UV) radiation, such as sunlight or a UV lamp, they can generate nutritionally relevant amounts of vitamin D. The most common form of vitamin D in mushrooms is D2, with lesser amounts of vitamins D3 and D4, while vitamin D3 is the most common form in animal foods. Although the levels of vitamin D2 in UV-exposed mushrooms may decrease with storage and cooking, if they are consumed before the ‘best-before’ date, vitamin D2 level is likely to remain above 10 μg/100 g fresh weight, which is higher than the level in most vitamin D-containing foods and similar to the daily requirement of vitamin D recommended internationally. Worldwide mushroom consumption has increased markedly in the past four decades, and mushrooms have the potential to be the only non-animal, unfortified food source of vitamin D that can provide a substantial amount of vitamin D2 in a single serve. This review examines the current information on the role of UV radiation in enhancing the concentration of vitamin D2 in mushrooms, the effects of storage and cooking on vitamin D2 content, and the bioavailability of vitamin D2 from mushrooms.

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Section: Bioavailability Of Vitamin D 2 From Mumentioning

confidence: 99%

A Review of Mushrooms as a Potential Source of Dietary Vitamin D

et al. 2018

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“…One of the first attempts to use NMR in human nutrition was related to the investigation of the impact of soy isoflavone consumption on the biochemical composition of urine (Solanky et al., ). Since then, several nutrition‐related applications of NMR have been reported, mainly focusing on identifying changes in the metabolome as a result of a nutritional approach (Bondia‐Pons et al., ; Chen et al., ; Lehtonen et al., ; Rådjursöga et al., ) or an individual food ingredient (Barbaro et al., ; Massimi et al., ; Picone et al., ). Characteristic projects involve the investigation of the effects of dark chocolate consumption on human metabolism (Martin et al., ), the nutritional intervention of tomato sauce (Bondia‐Pons et al., ), the effect of low and high dairy intake in overweight women (Zheng et al., ), studying the associations between dietary influences and cultural differences (Lenz et al., ), investigating the effects of vegetarian, low meat, and high meat diets (Stella et al., ), and the effects of consuming a Mediterranean diet (Vázquez‐Fresno et al., ).…”

Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

255

126

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Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

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“…In related studies, (a) Sławińska, et al [ 247 ] reported that after 1.5 year storage of dried Agaricus bisporus UV-B mushrooms, the vitamin D2 content was decreased by 48.32% of the initial level; (b) Mehrotra, et al [ 248 ] describe unanticipated losses of D2 during cooking from fresh UV-B mushrooms; and (c) Calvo, et al [ 249 ], Chen, et al [ 250 ], and Simon, et al [ 251 ] found that the vitamin D in mushrooms, produced by exposure to UV light, seemed to be bioavailable and safe.…”

Section: Additional Health Benefitsmentioning

confidence: 99%

Mushroom Polysaccharides: Chemistry and Antiobesity, Antidiabetes, Anticancer, and Antibiotic Properties in Cells, Rodents, and Humans

Friedman

2016

Foods

265

150

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More than 2000 species of edible and/or medicinal mushrooms have been identified to date, many of which are widely consumed, stimulating much research on their health-promoting properties. These properties are associated with bioactive compounds produced by the mushrooms, including polysaccharides. Although β-glucans (homopolysaccharides) are believed to be the major bioactive polysaccharides of mushrooms, other types of mushroom polysaccharides (heteropolysaccharides) also possess biological properties. Here we survey the chemistry of such health-promoting polysaccharides and their reported antiobesity and antidiabetic properties as well as selected anticarcinogenic, antimicrobial, and antiviral effects that demonstrate their multiple health-promoting potential. The associated antioxidative, anti-inflammatory, and immunomodulating activities in fat cells, rodents, and humans are also discussed. The mechanisms of action involve the gut microbiota, meaning the polysaccharides act as prebiotics in the digestive system. Also covered here are the nutritional, functional food, clinical, and epidemiological studies designed to assess the health-promoting properties of polysaccharides, individually and as blended mixtures, against obesity, diabetes, cancer, and infectious diseases, and suggestions for further research. The collated information and suggested research needs might guide further studies needed for a better understanding of the health-promoting properties of mushroom polysaccharides and enhance their use to help prevent and treat human chronic diseases.

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Consumption of vitamin D2 enhanced mushrooms is associated with improved bone health

Cited by 27 publications

References 53 publications

A Review of Mushrooms as a Potential Source of Dietary Vitamin D

A Review of Mushrooms as a Potential Source of Dietary Vitamin D

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Mushroom Polysaccharides: Chemistry and Antiobesity, Antidiabetes, Anticancer, and Antibiotic Properties in Cells, Rodents, and Humans

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