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The Effect of Edible Mushroom on Health and Their Biochemistry

Summary

This research examines how edible mushrooms benefit human health through their unique nutritional and medicinal properties. Mushrooms are not only nutritious food sources but also contain powerful compounds that can fight diseases and boost immunity. Impact on everyday life: • Provides a healthy, low-calorie alternative to meat with high protein content • Offers natural immune system support through regular consumption • Serves as a source of important nutrients like vitamin D that are rare in other foods • Provides natural antioxidants that help fight aging and disease • Offers potential natural alternatives to conventional medicines for various health conditions

Background

Edible mushrooms are macrofungi with distinctive fruiting bodies large enough to be seen and picked by hand. Of the estimated 1.5 million fungi worldwide, about 14,000 species produce mushroom fruiting bodies, with at least 2,000 being edible. Well-known edible species include Pleurotus, Lactarius, Agaricus, Lentinus and others. These mushrooms have been widely used as nutritious foods and contain important compounds like carbohydrates, proteins, vitamins, minerals and bioactive molecules.

Objective

To review and understand the nutritional value, biochemistry, and medicinal properties of edible mushrooms, including their chemical composition, health benefits, and therapeutic applications.

Results

The review found that edible mushrooms contain 85-95% moisture, 35-70% carbohydrates, 15-34.7% protein, 10% fat, 6-10.9% minerals, and 3-8% nucleic acids. They are rich in vitamins (B1, B2, C, D, E), minerals (calcium, iron, manganese, zinc), and bioactive compounds like polysaccharides, phenolics, and terpenoids. These compounds demonstrate various therapeutic properties including antioxidant, antimicrobial, anticancer, anti-inflammatory, and immunomodulatory effects.

Conclusion

Edible mushrooms are valuable nutritional and medicinal resources that contain essential nutrients and bioactive compounds with various health benefits. They function as natural antibiotics and have therapeutic potential against multiple diseases including cancer. Their increasing recognition in complementary medicine, combined with their nutritional value, makes them an important future food source. However, more research is needed on dosage requirements, mechanisms of action, and administration methods.
  • Published in:International Journal of Microbiology,
  • Study Type:Review,
  • Source: 10.1155/2022/8744788
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