Research Keyword: Anticancer effects

The Possibility of Using Sulphur Shelf Fungus (Laetiporus sulphureus) in the Food Industry and in Medicine—A Review

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Sulphur shelf fungus, known as ‘chicken of the woods,’ is a bright yellow mushroom that grows on tree trunks and has remarkable health benefits. Research shows it contains compounds with antioxidant, antibacterial, and anticancer properties, making it valuable for both food and medicine. The fungus can be cultivated relatively quickly and easily, and some countries already recognize it as safe for food use, potentially opening new applications in the food and pharmaceutical industries.

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Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production—A Review

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Medicinal mushrooms like Reishi, Lion’s Mane, and Shiitake contain powerful compounds that may help fight cancer, boost immunity, and reduce inflammation. These mushrooms are low in calories and can be added to everyday foods like bread, pasta, and meat products to boost their nutritional value. While promising, more research is needed to confirm how much people should consume and whether they interact safely with medications.

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Synbiotic yogurt with nanoparticle entrapped rice straw hemicellulose for immediate probiotic support and prebiotic delivery

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Scientists created a new type of yogurt that contains beneficial bacteria and special prebiotics from rice straw. The innovation uses tiny nanoparticles to protect some of the prebiotics so they reach your gut intact, while free prebiotics immediately feed the beneficial bacteria in the yogurt during storage. This dual-delivery approach keeps the yogurt fresher longer while ensuring you get maximum health benefits for your digestive system.

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