hypercholesterolemia – Page 2

Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie

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Researchers developed a healthier cookie recipe by adding Tricholoma matsutake mushroom powder and colored rice flour to regular cookie dough. These additions increased the nutritional value, created better flavors and aromas, and slowed down how quickly the body digests the carbohydrates in the cookies. The best recipe combined 5% mushroom powder with 20% red rice flour, creating cookies that taste good while offering potential health benefits for people concerned about blood sugar and cholesterol levels.

Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

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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.

Advanced Fungal Biotechnologies in Accomplishing Sustainable Development Goals (SDGs): What Do We Know and What Comes Next?

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Fungi are remarkable organisms with tremendous untapped potential for solving global challenges. They can be engineered to produce life-saving medicines like antibiotics and cholesterol-lowering drugs, create nutritious food alternatives, clean up polluted environments, and help fight climate change. As we transition to more sustainable living practices, fungi represent a natural solution that has been used for centuries but is only now being fully appreciated through modern biotechnology.

Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms

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Mushrooms are nutritional powerhouses packed with proteins, vitamins, minerals, and special compounds that fight disease. They can help prevent and manage serious conditions like cancer, heart disease, and diabetes while supporting overall health and immunity. Beyond the kitchen, mushrooms are being developed into medicines and cosmetic products. Growing and using mushrooms also helps the environment by creating sustainable alternatives to traditional medicines and animal feeds.

Fungal Drug Discovery for Chronic Disease: History, New Discoveries and New Approaches

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This article examines how fungi have provided humanity with some of the most important medicines ever created, including penicillin, drugs that prevent organ rejection, and cholesterol-lowering statins. Many of these fungal compounds work as medicines because they target processes that are similar in both fungi and humans, helping them survive competition with other fungi while coincidentally treating human diseases. New researchers are now using modern genetic tools to discover additional fungal medicines, with several promising candidates currently being tested in clinical trials for cancer, depression, and other chronic diseases.

Amorphophallus konjac: traditional uses, bioactive potential, and emerging health applications

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Konjac is a plant used in Asian cuisine and traditional medicine for thousands of years that contains a special fiber called glucomannan. This fiber can help with weight loss, blood sugar control, and cholesterol reduction while also supporting a healthy gut and reducing inflammation. Modern research shows promising potential for using konjac to help prevent serious diseases like colorectal cancer and manage conditions like diabetes and inflammatory bowel disease.

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

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This comprehensive review explains how edible mushrooms can be added to meat and fish products to make them healthier and more environmentally friendly. Mushrooms are rich in protein, fiber, vitamins, and natural compounds that fight disease and prevent spoilage. By replacing part of the meat with mushrooms, food makers can create products with better nutrition, longer shelf-life, and reduced salt content, while supporting those pursuing flexitarian diets.

The treasured giants: a current overview on agricultural, nutritional, bioactive, and economic potential of Macrocybe Species (Agaricales, Basidiomycota)

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Macrocybe mushrooms are giant edible fungi found in tropical regions worldwide that offer significant nutritional and health benefits. These mushrooms can be cultivated using agricultural waste materials like sawdust and straw, making them an economical crop. Rich in proteins, fibers, vitamins, and medicinal compounds, they possess antimicrobial and immune-boosting properties that could benefit human health.

Exploring Therapeutic Potential of Pleurotus ostreatus and Agaricus bisporus Mushrooms against Hyperlipidemia and Oxidative Stress Using Animal Model

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Oyster and white button mushrooms may help lower cholesterol and protect against heart disease. In a study using rats with high cholesterol, mushroom extracts reduced harmful cholesterol levels and improved the body’s natural defense against oxidative damage. These common, affordable mushrooms contain beneficial compounds that could be incorporated into diets as a natural way to support heart health and manage cholesterol.

Insights into the Mechanisms and Functional Effects of Insoluble Dietary Fiber Modification: A Review

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Insoluble dietary fiber is important for digestive health but its rigid structure limits its usefulness in processed foods and medicine. Scientists can modify this fiber using various techniques like heating, pressure, enzymes, and chemicals to make it more effective. When combined properly, these modification strategies can dramatically improve dietary fiber’s ability to lower cholesterol, control blood sugar, and promote beneficial gut bacteria, making it valuable for functional foods and health applications.

Disease: hypercholesterolemia