Edible Mushrooms, a Sustainable Source of Nutrition, Biochemically Active Compounds and Its Effect on Human Health

Korma, Sameh A.; Arslan, Ahmad; Farooq, Rimsha; Ahmed, Munir; Shaheryar, Muhammad; Hussain, Munawar

doi:10.5772/intechopen.102694

Cited by 10 publications

(6 citation statements)

References 140 publications

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“…Edible and medicinal mushrooms are known for their nutritional properties and health benefits [ 36 – 38 ]. They are rich in proteins, carbohydrates, crude fibre, total phenolic compounds, fats, vitamins, and minerals [ 6 , 39 ].…”

Section: Nutritional Propertiesmentioning

confidence: 99%

Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms

Al Qutaibi,

Kagne

2024

International Journal of Microbiology

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Mushrooms are a valuable source of food and medicine that have been used for centuries in various cultures. They contain a variety of phytochemicals, such as terpenoids and polysaccharides, that exhibit diverse biological activities, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antidiabetic effects. However, mushroom’s phytochemical composition and bioactivity vary depending on their species, cultivation conditions, processing methods, and extraction techniques. Therefore, using reliable analytical methods and standardized protocols is important for systematically evaluating the quality and quantity of mushroom phytochemicals and their therapeutic potential. This review provides a bibliometric analysis of the recent literature on biological activities, highlights trends in the field, and highlights the countries and journals with the highest contribution. It also discusses the nutritional value of the total content of phenolic and other phytochemicals in some species of mushrooms.

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Section: Nutritional Propertiesmentioning

confidence: 99%

Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms

Al Qutaibi,

Kagne

2024

International Journal of Microbiology

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“…Pegler) are the most abundant in fat. About 52–87% of the fat is made up of unsaturated fatty acids (UFAs) such as oleic (C18:1) and linoleic (C18:2) acids [ 1 , 25 , 71 , 72 ]. These acids predominate, for example, in Cordyceps ( Ophiocordyceps sinensis (Berk.)…”

Section: Nutritional Value and Bioactive Componentsmentioning

confidence: 99%

Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production—A Review

2023

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Medicinal mushrooms, e.g., Lion’s Mane (Hericium erinaceus (Bull.) Pers.), Reishi (Ganoderma lucidum (Curtis) P. Karst.), Chaga (Inonotus obliquus (Ach. ex Pers.) Pilát), Cordyceps (Ophiocordyceps sinensis (Berk.) G.H. Sung, J.M. Sung, Hywel-Jones and Spatafora), Shiitake (Lentinula edodes (Berk.) Pegler), and Turkey Tail (Trametes versicolor (L.) Lloyd), are considered new-generation foods and are of growing interest to consumers. They are characterised by a high content of biologically active compounds, including (1,3)(1,6)-β-d-glucans, which are classified as dietary fibre, triterpenes, phenolic compounds, and sterols. Thanks to their low-fat content, they are a low-calorie product and are classified as a functional food. They have a beneficial effect on the organism through the improvement of its overall health and nutritional level. The biologically active constituents contained in medicinal mushrooms exhibit anticancer, antioxidant, antidiabetic, and immunomodulatory effects. In addition, these mushrooms accelerate metabolism, help fight obesity, and slow down the ageing processes thanks to their high antioxidant activity. The vast therapeutic properties of mushrooms are still not fully understood. Detailed mechanisms of the effects of medicinal mushrooms on the human organism still require long-term clinical studies to confirm their nutraceutical effects, their safety of use, and their dosage. Medicinal mushrooms have great potential to be used in the design of innovative functional foods. There is a need for further research on the possibility of incorporating mushrooms into food products to assess the interactions of their bioactive substances with ingredients in the food matrix. This review focuses on the properties of selected medicinal mushrooms and their effects on the human organism and presents current knowledge on the possibilities of their use in the production of functional foods.

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“…Only some 25 species have been perceived as edible and intensively cultivated ( 15 ), while only few species are the most produced and consumed edible mushroom worldwide: Agaricus bisporus (white mushroom, 22%), followed by Lentinus edodes (shiitake, 19%), Pleurotus spp. (oyster mushroom, 15%), and Flammulina velutipes (enoki mushroom, 11%) ( 16 ).…”

Section: Mushroomsmentioning

confidence: 99%

Mushrooms as future generation healthy foods

Bell

Silva

Guina³

et al. 2022

Front. Nutr.

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The potential of edible mushrooms as an unexploited treasure trove, although rarely included in known food guidelines, is highlighted. Their role in shielding people against the side effects of an unhealthy stylish diet is reviewed. Mushrooms complement the human diet with various bioactive molecules not identified or deficient in foodstuffs of plant and animal sources, being considered a functional food for the prevention of several human diseases. Mushrooms have been widely used as medicinal products for more than 2,000 years, but globally the potential field of use of wild mushrooms has been untapped. There is a broad range of edible mushrooms which remain poorly identified or even unreported which is a valuable pool as sources of bioactive compounds for biopharma utilization and new dietary supplements. Some unique elements of mushrooms and their role in preventative healthcare are emphasized, through their positive impact on the immune system. The potential of mushrooms as antiviral, anti-inflammatory, anti-neoplastic, and other health concerns is discussed. Mushrooms incorporate top sources of non-digestible oligosaccharides, and ergothioneine, which humans are unable to synthesize, the later a unique antioxidant, cytoprotective, and anti-inflammatory element, with therapeutic potential, approved by world food agencies. The prebiotic activity of mushrooms beneficially affects gut homeostasis performance and the balance of gut microbiota is enhanced. Several recent studies on neurological impact and contribution to the growth of nerve and brain cells are mentioned. Indeed, mushrooms as functional foods' nutraceuticals are presently regarded as next-generation foods, supporting health and wellness, and are promising prophylactic or therapeutic agents.

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Edible Mushrooms, a Sustainable Source of Nutrition, Biochemically Active Compounds and Its Effect on Human Health

Cited by 10 publications

References 140 publications

Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms

Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms

Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production—A Review

Mushrooms as future generation healthy foods

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