functional food – Page 2

Comprehensive review on oyster mushroom species (Agaricomycetes): Morphology, nutrition, cultivation and future aspects

mycolabadmin

Oyster mushrooms are increasingly popular edible fungi that can be grown on agricultural waste materials like rice and wheat straw. These nutritious mushrooms are rich in protein, vitamins, and minerals while containing compounds with health benefits including antioxidant and anti-inflammatory properties. Their cultivation offers an environmentally friendly solution to waste management while producing highly nutritious food that could help address global food security challenges.

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

mycolabadmin

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.

Metabolite Profiles and Biological Activities of Different Phenotypes of Beech Mushrooms (Hypsizygus marmoreus)

mycolabadmin

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.

Comparative evaluation of free radical scavenging activity and total metabolite profiles among 30 macrofungi species

mycolabadmin

This study tested 30 different mushroom species to determine which ones are the best sources of natural antioxidants that can help protect the body from damage caused by harmful free radicals. Researchers grew the mushrooms in laboratory conditions and measured their antioxidant power and beneficial compounds like polyphenols and polysaccharides. Oyster-like mushrooms called Lentinula edodes and Fomitopsis pinicola showed the strongest antioxidant activity, making them promising candidates for use in health supplements and functional foods.

Structural and Biological Properties of Rhamnogalacturonan-I-Enriched Pectin Isolated from Cardamine tangutorum and Cardamine macrophylla

mycolabadmin

Shigecai, a traditional vegetable eaten by Tibetan and Qiang communities, contains special fiber-like compounds called pectins that may be beneficial for health. Researchers found these compounds can help fight free radicals in the body, support healthy gut bacteria, and boost immune function. The study suggests these plants could be developed into health supplements and functional food ingredients.

Fermented Rice Bran: A Promising Therapeutic Agent Against High-Fat Diet-Induced Metabolic Disorders

mycolabadmin

Fermented rice bran, created by fermenting rice byproduct with beneficial bacteria, shows promise in helping manage weight and blood sugar levels in studies using rats on high-fat diets. The fermentation process increases the nutritional value of rice bran by boosting protein, fiber, and antioxidant content. Animals supplemented with fermented rice bran for 8 weeks showed improved cognitive function, better liver health, and improved lipid profiles compared to those on high-fat diets alone.

Freeze-Dried Probiotic Fermented Camel Milk Enriched with Ajwa Date Pulp: Evaluation of Functional Properties, Probiotic Viability, and In Vitro Antidiabetic and Anticancer Activities

mycolabadmin

Researchers created a powdered functional food by combining fermented camel milk with Ajwa date pulp and probiotics. The product showed promise in helping manage blood sugar levels and fighting cancer cells in laboratory tests. Adding date pulp improved the powder’s ability to mix with water and helped beneficial bacteria survive digestion. This combination of camel milk and dates offers a potential new functional food option for people looking to prevent or manage diabetes and other diseases.

Domestication Cultivation and Nutritional Analysis of Hericium coralloides

mycolabadmin

Researchers successfully grew a rare medicinal mushroom called Hericium coralloides from a wild sample found on the Tibetan Plateau. The mushroom is nutrient-rich, containing good amounts of protein and fiber while being low in fat, making it a healthy food choice. The mushroom’s compounds showed strong antioxidant properties and the ability to slow the growth of certain cancer cells, particularly breast cancer cells, suggesting potential health benefits.

Harnessing mushrooms for poultry nutrition: Boosting health, immunity, and productivity

mycolabadmin

Mushrooms and mushroom stems are emerging as natural feed additives that can significantly improve poultry health, growth, and egg/meat quality while reducing the need for antibiotics. These fungi contain beneficial compounds that boost immune function, reduce harmful bacteria, and protect against cellular damage. By using mushroom byproducts that are typically discarded, farmers can create more sustainable and environmentally friendly poultry production systems while improving overall bird health and productivity.

Bioactive Metabolites from the Fruiting Body and Mycelia of Newly-Isolated Oyster Mushroom and Their Effect on Smooth Muscle Contractile Activity

mycolabadmin

Researchers isolated a new oyster mushroom strain and studied how it affects digestive system health. They compared the fruiting body and mycelium (root-like structure) and found that water extracts of the fruiting body were rich in beneficial compounds like β-glucans and antioxidants. When tested on stomach muscle tissue, these extracts caused muscle contractions in a dose-dependent manner, suggesting potential benefits for digestive function. This discovery could lead to new natural supplements supporting gut health.

Research Keyword: functional food