Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects
- Author: mycolabadmin
- 2021-12-04
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Summary
This research examines how edible mushrooms can benefit human health through their unique compounds and nutritional properties. Mushrooms are not just tasty additions to meals – they’re powerful functional foods that can help prevent diseases and promote overall wellness. Here’s how this research impacts everyday life:
• Mushrooms can be incorporated into daily diets as a healthy, low-calorie protein source to replace meat
• Regular consumption may help prevent common diseases like diabetes, cancer and heart disease
• Mushrooms can boost the immune system naturally through their bioactive compounds
• They provide an environmentally sustainable food source that can help reduce environmental pollution
• The processing methods discussed allow for longer shelf life and year-round availability of mushroom products
Background
Mushrooms are well-known functional foods containing numerous nutraceutical components. They are recognized for their nutritional importance including high protein, low fat, and low energy contents. They contain minerals like iron and phosphorus, as well as vitamins including riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. Despite their wide nutritional and bioactive potential, mushrooms remain underutilized as a food source.
Objective
The review aims to examine and compile existing knowledge about the bioactive components of edible mushrooms, their nutraceutical potential, conventional and novel extraction techniques for bioactive components, and processing aspects of edible mushrooms for maintaining and promoting healthy lifestyles.
Results
The review found that mushrooms contain numerous bioactive compounds including polysaccharides (especially β-glucans), glycoproteins, secondary metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds), lactones, sterols, nucleotide analogues, vitamins, and metal chelating agents. These compounds demonstrate various therapeutic properties including hepatoprotective, immune-potentiating, anti-cancer, anti-viral, and hypocholesterolemic effects. Novel green extraction techniques were found to be effective in isolating these beneficial compounds.
Conclusion
Edible mushrooms have extensive potential for dietary use due to their nutraceutical properties and bioactive compounds. Their low fat and high protein content makes them ideal for low-calorie, high-protein diets. They show promise in preventing lifestyle diseases such as diabetes, hypertension, cancer, hypercholesterolemia, and cardiovascular diseases. Their rich content of immune-modulating polysaccharides makes them valuable for health-promoting supplements.
- Published in:Foods,
- Study Type:Review,
- Source: 10.3390/foods10122996