functional foods – Page 5

Innovative applications of medicinal mushrooms in functional foods and nutraceuticals: a focus on health-boosting beverages

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This comprehensive review explores how medicinal mushrooms are being transformed into health-boosting beverages like coffees, teas, and energy drinks. Mushrooms contain powerful compounds that support immunity, reduce inflammation, protect the liver, and enhance brain function. As consumers increasingly seek natural health alternatives, mushroom beverages are emerging as a major market trend, combining ancient wellness traditions with modern science to create convenient, tasty drinks that genuinely benefit health.

Pigment Formation by Monascus pilosus DBM 4361 in Submerged Liquid Culture

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Scientists studied how to produce natural yellow, orange, and red pigments from the fungus Monascus pilosus in liquid culture. They found that the type of sugar and nitrogen used in the fermentation significantly affects pigment production. Interestingly, glucose actually reduces pigment formation through a process called carbon catabolite repression. M. pilosus offers a safer alternative to other Monascus species because it does not produce the harmful toxin citrinin, making it suitable for use in food products.

Nutrivigilance: the road less traveled

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This paper discusses nutrivigilance, which is the monitoring of side effects from dietary supplements and health products. Unlike medicines, dietary supplements in the US don’t need approval before being sold to consumers. The paper explains what nutraceuticals are, how they’re classified, and the different ways the US and Europe try to keep track of harmful effects. The authors argue that better systems are needed, including more reporting from consumers and better communication between companies, regulators, and healthcare providers.

Astragalus Shiitake—A Novel Functional Food with High Polysaccharide Content and Anti-Proliferative Activity in a Colorectal Carcinoma Cell Line

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Scientists developed a new type of Shiitake mushroom by growing it on a special substrate enriched with Astragalus root. This novel mushroom contains significantly more beneficial polysaccharides than regular Shiitake. When tested against colorectal cancer cells, extracts from this mushroom showed strong cancer-fighting properties, with the ultrasound extraction method being most effective. This research suggests Astragalus Shiitake could become a powerful functional food for cancer prevention and treatment.

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

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This study examined how adding mushroom powder to sorghum biscuits affects the availability of beneficial compounds in our digestive system. Using laboratory simulations of stomach and intestinal digestion, researchers found that mushroom-enriched biscuits released more phenolic compounds with antioxidant properties throughout the digestive tract. Importantly, the mushroom fiber helped carry beneficial β-glucan compounds to the colon, where they can be fermented by gut bacteria to produce health-promoting compounds.

Modern Pro-Health Applications of Medicinal Mushrooms: Insights into the Polyporaceae Family, with a Focus on Cerrena unicolor

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This research explores how medicinal mushrooms, especially a species called Cerrena unicolor, could be used to improve human health through functional foods and dietary supplements. These mushrooms contain natural compounds that fight cancer, bacteria, viruses, and free radicals that damage our cells. Scientists have found that incorporating these mushroom extracts into foods, particularly dairy products, could create powerful health-promoting foods that help with cancer treatment, diabetes management, and wound healing.

Mushroom and cereal β-D-glucan solid state NMR and FTIR datasets

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This research provides a large database of spectroscopic measurements from β-D-glucans extracted from various mushrooms and cereal grains. The data includes detailed chemical fingerprints obtained through two analytical techniques (NMR and infrared spectroscopy) that can help researchers understand the structure and properties of these beneficial compounds. The dataset is freely available for other scientists to analyze and use for developing new methods or understanding how different mushroom and cereal sources vary in their chemical composition.

Unlocking Reishi’s secrets: nutritional and medicinal traits of Ganoderma lucidum isolated from tree bark in Egypt

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Reishi mushrooms (Ganoderma lucidum) from Egypt show promise as natural medicine. Researchers tested extracts and found they can fight bacteria, viruses, and cancer cells in laboratory tests. The mushrooms are rich in beneficial compounds like vitamins and antioxidants. While the extract was not as strong as conventional drugs, it showed good safety profiles and potential for development into new medicines.

Evidence-Based Nutraceuticals Derived from Antrodia cinnamomea

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Antrodia cinnamomea, a mushroom from Taiwan traditionally used for health, contains many beneficial compounds that fight inflammation, tumors, and oxidative stress. Research shows it can help with cancer, liver disease, diabetes, and high blood pressure. The mushroom can be grown in laboratories and its active compounds extracted using various modern techniques, making it promising for health supplements and medicines.

Optimisation and Characterisation of Novel Angiotensin-Converting Enzyme Inhibitory Peptides Prepared by Double Enzymatic Hydrolysis from Agaricus bisporus Scraps

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Scientists discovered three new peptides in common button mushroom scraps that can lower blood pressure by blocking an enzyme called ACE. Using special enzymes to break down mushroom proteins and then purifying the result, they created peptides with strong blood pressure-lowering activity that survive stomach digestion well. This finding turns mushroom waste into a valuable source for making natural blood pressure medications that are safer than synthetic alternatives.

Research Keyword: functional foods