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Edible Mushrooms: Improving Human Health and Promoting Quality Life

Summary

This research examines how edible mushrooms can improve human health through their nutritional and medicinal properties. Mushrooms are not only delicious food items but also powerful sources of health-promoting compounds that can help prevent and treat various diseases. They are particularly valuable as low-calorie, nutrient-dense foods that provide important vitamins, minerals, and beneficial compounds. Impacts on everyday life: • Mushrooms can be incorporated into regular diets as a healthy, low-calorie alternative to meat • Regular consumption may help boost immune system function and overall health • They provide a natural way to help prevent chronic diseases like cancer and cardiovascular problems • Mushroom extracts can be used as dietary supplements to promote better health • Their compounds could help reduce healthcare costs through disease prevention

Background

Mushrooms have been consumed throughout history and valued by ancient civilizations for their nutritional and medicinal properties. The ancient Greeks believed mushrooms provided strength for warriors, while Romans considered them ‘Food of the Gods.’ Chinese culture has long treasured mushrooms as an ‘elixir of life.’ They have been recognized for their culinary attributes and healing capacities in traditional medicine for thousands of years.

Objective

To review the nutritional value, chemical and nutraceutical composition, and commercial potentialities of the most cultivated edible mushrooms worldwide. The study aims to examine their bioactive compounds and health-promoting properties.

Results

The review found that edible mushrooms are low in calories and rich in proteins, fiber, vitamins and minerals while being low in fat and cholesterol-free. They contain important bioactive compounds including polysaccharides (especially β-glucans), proteins, lipids, and phenolic compounds. These compounds demonstrate various therapeutic properties including antioxidant, anticancer, immunomodulatory, anti-inflammatory, antimicrobial and cholesterol-lowering effects. The most significant cultivated species worldwide are Agaricus bisporus, Lentinus edodes, Pleurotus species, and Flammulina velutipes.

Conclusion

Mushrooms are valuable functional foods that provide both important nutrients and medicinal compounds. Their inclusion in the diet may have efficacy as potential dietary supplements. The production of mushrooms and extraction of their bioactive metabolites is key for developing efficient biotechnological methods. While numerous studies demonstrate mushrooms contain components with outstanding disease-preventing properties, more research is needed on the mechanisms of action and properties of mushroom phytochemicals in preventing and treating degenerative diseases.
  • Published in:International Journal of Microbiology,
  • Study Type:Review,
  • Source: 10.1155/2015/376387
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