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Evaluation of the Nutritional and Health Values of Selected Polish Mushrooms Considering Fatty Acid Profiles and Lipid Indices

Summary

This study analyzed three popular Polish mushroom species to understand their nutritional value, particularly focusing on their fatty acid content. The mushrooms were found to be rich in healthy unsaturated fats, similar to plant-based oils rather than animal fats. The research indicates these mushrooms may help reduce the risk of heart disease and could be beneficial for people with high blood pressure when included in regular diets.

Background

Mushrooms have been considered valuable healthy foods since ancient times. Imleria badia, Boletus edulis, and Cantharellus cibarius are popular edible mushrooms of economic importance in Poland. Adequate nutrition including appropriate fats is essential for physical and mental development and maintaining good health.

Objective

To determine the fatty acid profiles of three Polish mushroom species from northeastern Poland and assess their nutritional and health values using lipid indices including atherogenic index, thrombogenic index, and health-promoting index.

Results

Eighteen fatty acids from C12:0 to C20:2 were identified. C. cibarius had the highest polyunsaturated fatty acid content (54.46%), while B. edulis had the lowest saturated fatty acid content (14.05%). All three species demonstrated low atherogenic index and thrombogenic index values, and high hypocholesterolemic/hypercholesterolemic ratios and health-promoting indices.

Conclusion

The three Polish mushroom species have favorable fatty acid compositions with high percentages of unsaturated fatty acids. Low atherogenic and thrombogenic indices suggest consumption may reduce coronary heart disease risk. High health-promoting indices indicate potential benefits for managing hypertension and preventing cardiovascular diseases.
  • Published in:Molecules,
  • Study Type:Analytical Study,
  • Source: 10.3390/molecules27196193, PMID: 36234742
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