Antioxidant activity

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.

Exploring the Nutritional Value and Bioactive Potential of Craterellus cornucopioides (L.) Pers. as a Functional Food Source

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Black trumpet mushrooms from Romania have been found to contain high levels of beneficial compounds that protect cells from damage and fight harmful bacteria. The mushrooms showed strong antioxidant properties in laboratory tests and were effective against several disease-causing bacteria, though not against all types tested. These results suggest that black trumpets could be used as a natural supplement or food ingredient to support health and potentially help treat infections.

Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and Their Food Applications in China

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Mushroom mycelium grown in liquid fermentation produces many beneficial compounds like polysaccharides and proteins that support immune function and may help fight cancer and oxidative stress. These fermented mushroom products can be added to foods, beverages, and health supplements to boost their nutritional value and health benefits. Studies show that fermented mushroom mycelium sometimes contains higher levels of beneficial compounds compared to whole mushroom fruiting bodies, making it a promising ingredient for functional foods and health products.

Solid-state fermentation as a strategy for improvement of bioactive properties of the plant-based food resources

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This review explains how fermentation—a natural biological process—can enhance the health-promoting compounds in plant-based foods. By using specific fungi and bacteria on solid plant materials, scientists can increase beneficial antioxidants and proteins that may help prevent chronic diseases. This method is more environmentally friendly and cost-effective than traditional extraction techniques, making nutritious plant foods even healthier.

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

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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.

Therapeutic Potential of Bioactive Compounds in Edible Mushroom-Derived Extracellular Vesicles: Isolation and Characterization of EVs from Pleurotus eryngii

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Researchers isolated tiny particles called extracellular vesicles (EVs) from a medicinal mushroom called king oyster mushroom (Pleurotus eryngii). These EVs act like natural delivery packages containing beneficial compounds like antioxidants and anti-inflammatory molecules. The study found that EVs from mushroom mycelium (the root-like part) were purer and more potent than those from the mushroom cap, with strong abilities to neutralize harmful free radicals in the body.

Ultrasound-assisted extraction of neuroprotective antioxidants from Ganoderma lucidum

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This research studied how to best extract healing compounds from the reishi mushroom (Ganoderma lucidum), an important traditional Chinese medicine. Using advanced extraction techniques and computer modeling, scientists identified optimal conditions that doubled the amount of beneficial antioxidants obtained compared to conventional methods. They then tested these extracts on nerve cells in the laboratory, demonstrating that the extracts effectively protected cells from oxidative damage and injury.

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.

The Emerging Role of Oyster Mushrooms as a Functional Food for Complementary Cancer Therapy

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Oyster mushrooms contain special compounds that may help fight cancer and boost the immune system. These mushrooms have antioxidants and other natural chemicals that can slow cancer cell growth and trigger cancer cells to die. When combined with standard cancer treatments, oyster mushroom supplements might improve quality of life and reduce side effects. More research is needed, but oyster mushrooms show promise as an affordable, natural addition to cancer treatment plans.

Bioactive Compounds and Antioxidant Activity of Boletus edulis, Imleria badia, Leccinum scabrum in the Context of Environmental Conditions and Heavy Metals Bioaccumulation

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This study examined three popular edible mushroom species from Poland to understand their nutritional benefits and safety. While all three mushrooms are rich in beneficial compounds like antioxidants and immune-boosting polysaccharides, Boletus edulis (porcini) accumulates concerning levels of cadmium from soil. The research shows these mushrooms are safe in normal amounts, but eating excessive quantities of porcini mushrooms could exceed safe limits for toxic metals, especially for people in polluted areas.

Research Keyword: Antioxidant activity