Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects
- Author: mycolabadmin
- 12/4/2021
- View Source
Summary
Mushrooms are nutrient-rich foods packed with beneficial compounds that can help prevent various diseases including cancer, heart disease, and diabetes. They contain natural antioxidants and immune-boosting substances that support overall health. Scientists are developing new extraction methods to capture these beneficial compounds more efficiently, and various cooking and processing techniques can help preserve their nutritional value for daily consumption.
Background
Mushrooms are functional foods recognized for their high nutritional value including proteins, minerals, vitamins, and bioactive compounds. They contain secondary metabolites and polysaccharides with potential therapeutic properties. Despite their wide nutritional and bioactive potential, mushrooms remain underutilized in many societies.
Objective
This comprehensive review aims to deliberate the nutraceutical potential of mushrooms, their therapeutic properties, bioactive compounds, health benefits, and processing aspects. The review compiles existing facts about bioactive components and conventional and novel extraction techniques for edible mushrooms.
Results
The review identifies numerous bioactive compounds in mushrooms including polysaccharides, β-glucans, terpenoids, phenolic compounds, proteins, and lectins. Various extraction techniques are described including enzyme-assisted, supercritical fluid, ultrasound-assisted, pulsed electric field, microwave-assisted, and subcritical water extraction methods with varying efficiency and yields.
Conclusion
Edible mushrooms possess significant nutraceutical potential with diverse bioactive compounds offering hepatoprotective, immune-modulating, anti-cancer, anti-viral, anti-microbial, and hypocholesterolemic properties. Novel green extraction techniques show promise for sustainable recovery of bioactives, and appropriate processing methods can help extend shelf life while maintaining nutritional quality for health promotion and disease prevention.
- Published in:Foods,
- Study Type:Review,
- Source: PMC8700757, PMID: 34945547