This research investigated the potential health benefits of three edible mushroom species as natural antioxidants and antimicrobial agents. The study found that these mushrooms contain powerful compounds that can fight harmful free radicals and inhibit the growth of various bacteria and fungi. This has important implications for both food preservation and medical treatments. Impacts on everyday life: • Could lead to new natural food preservatives to replace artificial additives • May help develop new natural medicines for treating infections • Provides scientific support for including these mushrooms in a healthy diet • Could help reduce reliance on synthetic antioxidants in food and medicine • Suggests new ways to prevent food spoilage naturally