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Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products

Summary

Mushrooms are nutrient-dense foods that can help address malnutrition and provide health benefits comparable to meat and eggs. They contain proteins, vitamins, minerals, and special compounds that help fight inflammation, boost immunity, and prevent diseases like cancer and heart disease. Mushroom-based products like powders, capsules, and fortified foods are becoming increasingly available in markets, offering practical ways to incorporate these nutritional benefits into daily diets.

Background

Mushrooms are nutrient-rich foods that have been used in traditional medicine for thousands of years. With approximately 14,000 known species, only 2,200 are edible and 650 are cultivated. Mushroom farming offers a sustainable solution to meet nutritional demands of growing populations with limited land resources.

Objective

This review examines the nutritional aspects of Asian edible mushrooms, their commercialization status, and potential for value-added product development. The study aims to identify challenges facing mushroom utilization and recommend solutions to expand their use as functional foods and nutraceuticals.

Results

Mushrooms contain 80-90% water, 8-10% fiber, and are rich in proteins, vitamins B and C, minerals (potassium, phosphorus, magnesium), and bioactive compounds including β-glucans and polyphenols. Over 50 mushroom species with documented nutritional profiles are available, with commercialized products including dried, canned, powdered forms, and functional foods integrated into various dishes.

Conclusion

Mushrooms represent an underutilized nutritional resource with significant potential as functional foods and nutraceuticals. However, standardization of farming practices, quality control protocols, consumer awareness, and investment in modern technologies are essential to overcome current limitations and maximize their health benefits.
  • Published in:Nutrients,
  • Study Type:Review,
  • Source: PMID: 36145076, DOI: 10.3390/nu14183700
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