Metabolite Profiles and Biological Activities of Different Phenotypes of Beech Mushrooms (Hypsizygus marmoreus)
This study compared white and brown varieties of beech mushrooms, which are popular edible mushrooms in South Korea. Brown beech mushrooms were found to have higher levels of beneficial compounds called phenolics, which give them a more bitter taste and brown color. The research showed that brown mushrooms have stronger health-promoting properties, including better abilities to fight bacteria, reduce inflammation, and combat oxidative stress, making them potentially more valuable as functional foods for health and nutrition.