anti-viral – mycolab.ai

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.

A Review of Novel Antioxidant Ergothioneine: Biosynthesis Pathways, Production, Function and Food Applications

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Ergothioneine is a powerful natural antioxidant found mainly in mushrooms that protects cells from damage and may help prevent diseases like Alzheimer’s and heart disease. Currently, producing ergothioneine from mushrooms is expensive and slow, but scientists have developed faster fermentation methods using engineered microbes that could make it cheaper and more available. This compound can be added to foods and supplements to boost health benefits, and researchers are exploring its use beyond seafood to other food products like meat and baked goods.

Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

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Mushrooms are nutrient-rich foods packed with beneficial compounds that can help prevent various diseases including cancer, heart disease, and diabetes. They contain natural antioxidants and immune-boosting substances that support overall health. Scientists are developing new extraction methods to capture these beneficial compounds more efficiently, and various cooking and processing techniques can help preserve their nutritional value for daily consumption.

Emerging Nonthermal Technologies for the Production of Postbiotics

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Postbiotics are dead or inactivated beneficial microorganisms and their components that support human health without needing to survive in the gut. Traditional heat-killing methods damage these beneficial compounds. This comprehensive review explores six emerging technologies that can produce postbiotics while better preserving their health-promoting properties, making them more stable and effective for food and supplement applications.

Barcode high-resolution melting (Bar-HRM) analysis to authenticate true cinnamon (Cinnamomum verum) from its adulterants and contaminants

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This study developed a rapid and cost-effective DNA test to verify that cinnamon products are authentic true cinnamon (Ceylon cinnamon) rather than cheaper substitutes. The test uses DNA barcoding and melting curve analysis to distinguish true cinnamon from three common adulterants and can also detect contamination with a toxic fungus. The method is particularly useful for processed cinnamon products like powder where traditional identification methods don’t work, helping protect consumers and maintain market integrity for authentic Sri Lankan cinnamon.

Mushroom: an emerging source for next generation meat analogues

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Mushrooms are emerging as excellent meat substitutes because they have a meaty, chewy texture and savory flavor similar to meat, while being nutritious, low in fat, and sustainable to grow. When added to meat products like sausages, burgers, and nuggets, mushrooms improve texture, extend shelf-life, and reduce spoilage. The growing shift toward plant-based eating combined with environmental concerns makes mushroom-based meat alternatives an attractive option for consumers seeking healthier and more sustainable food choices.

Critical review on chemical compositions and health-promoting effects of mushroom Agaricus blazei Murill

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Agaricus blazei Murill is an edible mushroom that contains many beneficial compounds including polysaccharides, vitamins, and minerals. Research shows it may help boost the immune system, reduce blood sugar levels, protect the liver, fight inflammation, and even have anti-cancer properties. While animal studies show promising results, more human clinical trials are needed to confirm its health benefits and establish proper dosing for therapeutic use.

Mass Spectrometry-Based Untargeted Metabolomics and α-Glucosidase Inhibitory Activity of Lingzhi (Ganoderma lingzhi) During the Developmental Stages

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Scientists studied how the medicinal mushroom Lingzhi changes chemically as it grows from mycelium through various stages to mature fruiting bodies. They found that the mushroom contains many beneficial compounds, including special molecules called triterpenoids, that help block α-glucosidase, an enzyme involved in blood sugar control. Interestingly, the immature mushroom stage showed the strongest anti-diabetic activity, suggesting farmers should harvest at specific times depending on desired health benefits rather than always waiting for full maturity.

therapeutic action: anti-viral