Nutritional and Functional Properties of Edible Mushrooms: A Food with Promising Health Claims

Abstract

Over the past two decades, there has been a steady flow of publications about the health effects related to mushrooms consumption. They represent a valuable source of protein, present high levels of fiber, some vitamins and minerals, and they also have reduced amount of fat and sodium. In addition, their complex carbohydrates profile can strengthen considerably the immune system. Edible mushrooms have been related to significant functional properties due to their bioactive compounds, such as eritadenine, phenolic compounds, sterols (as ergosterol), chitosan, etc., These substances are considered as important agents in the prevention and treatment of different health conditions like obesity, diabetes, or cardiovascular disease. However, it is important to remember that most of scientific studies are made in animal models and, therefore, some evidences regarding mushroom consumption have yet to be confirmed in clinical trials. Despite of the growing appeal for humans by their medicinal effects and nutritional value, mushrooms are also very appreciated for their texture, flavor, and versatility in culinary. They can be easily incorporated into any kind of dish, improving the dietary diversity without adding many calories. The information presented in this review point out that the positive effect of mushrooms on health is beyond basic nutrition. Therefore, it is very valuable expanding our knowledge about mushrooms, in order to identify all their active principles and the mechanisms involved in each health benefit, getting aware about the doses required to achieve that, in a safe range for humans.

Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration

“…Shiitake mushroom ( Lentinula edodes ) has become one of the most popular edible mushrooms due to its unique taste and nutritional compounds such as dietary fibre, polysaccharides, antioxidants, vitamins and minerals (Çağlarırmak, ; Loria‐Kohen et al , ). However, fresh mushrooms are extremely perishable after harvest due to their high respiration rate, thin epidermal structure, high moisture content and high tyrosinase activity (Ares et al , ; Antmann et al , ).…”

Knowledge and Utilization of Mushroom as a Food Supplement among Families in Selected Local Government Areas of Cross River State, Nigeria

“…Households can grow their mushrooms using agricultural waste either alone or in combination to make mushroom substrate to boost alternative supplement food availability [22]. Oyster mushroom for instance, is the mushroom with the simplest cultivation technology and is highly suitable for Nigerian conditions.…”

“…Caglarirmak [22] asserts that there are numerous edible wild mushroom species, growing in various ecological conditions. These include: Agaricus spp.…”

Antiradical Activity and Ferric Reducing Antioxidant Power of <i>Pleurotus pulmonarius</i>, <i>Pleurotus floridanus</i> and <i>Pleurotus sajor</i>-<i>caju</i> Formulations Extracts <i>in Vitro</i>

“…There is no easy distinction between edible and medicinal mushrooms because many of the common edible species have therapeutic properties [6] [10]. For many reasons, mushrooms are also considered as a good source of natural antioxidants and seem useful as a natural source of potential antioxidant additives [11].…”