nutraceutical – mycolab.ai

Exploring the Mechanisms of Amino Acid and Bioactive Constituent Formation During Fruiting Body Development in Lyophyllum decastes by Metabolomic and Transcriptomic Analyses

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This research study examined how Lyophyllum decastes mushrooms develop and accumulate their valuable nutrients and flavor compounds. Scientists found that amino acids and polysaccharides reach their highest levels when the mushroom is mature, ready for harvesting. By analyzing the genes and chemical changes during mushroom growth, researchers identified the specific pathways responsible for producing these beneficial compounds. This knowledge helps improve mushroom cultivation and confirms its value as a healthy functional food.

A Randomized, Double-Blind, Placebo-Controlled Clinical Trial on the Effect of a Dietary Supplement Containing Dry Artichoke and Bergamot Extracts on Metabolic and Vascular Risk Factors in Individuals with Suboptimal Cholesterol Levels

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Researchers tested a daily pill combining dried extracts from artichoke and bergamot plants to see if it could improve cholesterol levels and heart health in people with elevated cholesterol. After 12 weeks, people taking the supplement showed significant improvements in cholesterol levels, triglycerides, inflammation markers, and blood vessel function compared to those taking a placebo. The supplement was safe and well-tolerated, with minimal side effects, suggesting it could be a useful natural approach for managing cholesterol and related cardiovascular risk factors.

Therapeutic and Nutraceutical Potential of Sargassum Species: A Narrative Review

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Sargassum is a type of ocean seaweed that has been used in traditional medicine for centuries and contains compounds that may help fight inflammation, oxidative stress, viruses, and bacteria. Scientists have discovered that different Sargassum species produce nearly 200 different bioactive compounds with potential health benefits ranging from reducing arthritis symptoms to supporting immune function. While Sargassum can accumulate harmful heavy metals like arsenic from seawater, researchers have developed effective cleaning methods to remove these contaminants while preserving the beneficial compounds. This makes Sargassum a promising sustainable source of natural medicines and health supplements.

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

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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.

Advances in Bioprocess Engineering for Optimising Chlorella vulgaris Fermentation: Biotechnological Innovations and Applications

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Chlorella vulgaris is a nutrient-rich microalga gaining popularity in health supplements, functional foods, and sustainable energy production. Scientists are using advanced genetic engineering techniques, special fermentation methods, and innovative bioreactor designs to increase the production of beneficial compounds like proteins and antioxidants. These improvements make Chlorella more valuable for creating health-promoting foods, medicines, and biofuels while keeping production costs low and environmentally sustainable.

The Effect of Fungal Nutraceutical Supplementation on Postoperative Complications, Inflammatory Factors and Fecal Microbiota in Patients Undergoing Colorectal Cancer Surgery with Curative Intent: A Randomized, Placebo-Controlled, Double-Blind Clinical Trial

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Researchers tested whether a supplement made from nine different medicinal mushroom types could reduce complications after colorectal cancer surgery. While the supplement didn’t significantly reduce overall complications, it did appear to boost immune function in patients undergoing traditional surgery and favorably changed the composition of gut bacteria. The supplement was well-tolerated with no serious side effects.

Effects of Ganoderma lucidum Powder on the Growth Performance, Immune Organ Weights, Cecal Microbiology, Serum Immunoglobulins, and Tibia Minerals of Broiler Chickens

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Researchers tested whether powdered Ganoderma lucidum mushroom could replace antibiotic growth promoters in chicken farming. The study found that adding 0.2% mushroom powder to chicken feed improved weight gain and feed efficiency similar to antibiotics, while also promoting beneficial gut bacteria. The mushroom powder was safe and did not cause any disease, making it a promising natural alternative to antibiotics in poultry production.

Unveiling the full spectrum of maitake mushrooms: A comprehensive review of their medicinal, therapeutic, nutraceutical, and cosmetic potential

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Maitake mushrooms, long used in Asian traditional medicine, contain powerful compounds that may help fight cancer, support immune function, manage blood sugar, and protect skin health. Research shows they can inhibit bacterial and viral infections, reduce tumor growth in various cancer types, and improve overall metabolic health. These mushrooms can be incorporated into food-based supplements and skincare products. While promising results have been seen in laboratory and animal studies, more human clinical trials are needed to fully understand their benefits and safety.

Biopreservation of Hericium erinaceus By-Products via Lactic Acid Fermentation: Effects on Functional and Technological Properties

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This study shows how a natural fermentation process using beneficial bacteria can transform lion’s mane mushroom waste into a healthier food ingredient. The fermentation makes the mushrooms safer by eliminating spoilage organisms, increases their antioxidant power by up to 31%, and prevents the buildup of potentially harmful compounds. This approach offers a sustainable solution for mushroom producers to reduce waste while creating valuable functional food ingredients.

Structure-Forming Properties of Pleurotus ostreatus: A Promising Resource for Edible 3D Printing Applications

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Low-grade oyster mushrooms, which normally go to waste due to cosmetic imperfections, contain valuable nutrients and compounds that make them excellent for 3D food printing. These mushrooms naturally possess properties like chitin and β-glucans that create the right consistency for printing edible structures. Using these discarded mushrooms for innovative 3D printing reduces waste, cuts production costs by up to 75%, and creates nutritious, customizable food products.

Research Keyword: nutraceutical