anticancer properties – Page 2

Impact of Artemisia argyi and Stevia rebaudiana substrate composition on the nutritional quality, yield and mycelial growth of L. edodes addressing future food challenges

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This study shows that shiitake mushrooms can be grown on agricultural waste materials like wormwood and stevia instead of traditional sawdust. Using 45% wormwood or 30% stevia in the growing substrate improved both the mushroom yield and their nutritional content, including important compounds with health benefits. These findings suggest environmentally friendly and sustainable alternatives for mushroom farming that reduce reliance on wood resources while maintaining or improving food quality.

Nitric Oxide-Mediated Regulation of Chitinase Activity and Cadmium Sequestration in the Response of Schizophyllum commune to Cadmium Stress

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Schizophyllum commune is an edible mushroom with health benefits, but cadmium pollution threatens both the fungus and human health. Researchers discovered that when exposed to cadmium, the mushroom produces a signaling molecule called nitric oxide that makes its cell wall enzymes more active, causing cadmium to accumulate in the cell wall and damaging the fungus. By controlling nitric oxide levels, scientists could potentially make these fungi more resistant to heavy metal pollution and safer for consumption.

Research advances in fungal polysaccharides: production, extraction, characterization, properties, and their multifaceted applications

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This comprehensive review explores how mushrooms and fungi produce special carbohydrates called polysaccharides that have remarkable health benefits. These compounds can boost the immune system, fight cancer, reduce inflammation, and act as antioxidants. The article details various methods to produce and extract these valuable compounds from fungi and discusses their practical uses in medicine, food production, and agriculture.

Fruit and Vegetable Production

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This editorial reviews research on improving how fruits and vegetables are grown, harvested, and stored. Scientists studied various methods like using special water treatments, different soil mixtures, and natural soil microbes to help plants grow better and produce more nutritious food. New technologies like special cameras can now check fruit quality without damaging them. The research shows that by working together, farmers and scientists can grow healthier, more nutritious fruits and vegetables while reducing the need for chemical inputs.

Research advances in fungal polysaccharides: production, extraction, characterization, properties, and their multifaceted applications

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This comprehensive review examines fungal polysaccharides, which are complex sugar molecules found in mushrooms and fungi that have powerful health benefits. Researchers describe how to grow and extract these compounds from various fungi, and explain their uses in treating diseases like cancer, reducing inflammation, and boosting immunity. The review covers different growing and extraction methods used worldwide and discusses future directions for using these natural compounds in medicine and industry.

Comparative transcriptome analysis reveals the genetic basis underlying the biosynthesis of polysaccharides in Hericium erinaceus

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Researchers studied six different strains of lion’s mane mushrooms to understand how they produce beneficial compounds called polysaccharides. Using advanced genetic analysis, they identified thirteen key genes responsible for making these health-promoting molecules. The study found that a strain called PZH-05 produced the most polysaccharides, and its genes were more active than in other strains. This research helps explain why lion’s mane mushrooms are effective for boosting immunity, fighting cancer, and managing blood sugar.

Fermentation With Pleurotus Ostreatus Enhances the Prebiotic Properties of Germinated Riceberry Rice

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This research shows that black-purple Riceberry rice can be made healthier by sprouting it and then fermenting it with oyster mushroom mycelium. The resulting product contains beneficial compounds called GABA and β-glucan that help healthy gut bacteria grow while preventing harmful bacteria like E. coli. This improved rice product could be used in foods for elderly people to support digestive and overall health.

Newly Discovered Fungal Species from Black Pepper Marketed in Brazil: Penicillium pipericola sp. nov. and Syncephalastrum brasiliense sp. nov.

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Researchers in Brazil discovered two new fungal species found on commercially sold black pepper. While one species can produce a toxic compound that concerns food safety experts, both species also produce molecules with potential medical benefits, including compounds that may help fight cancer and neurological diseases. This discovery highlights the importance of monitoring fungi in food products while also revealing unexpected pharmaceutical potential hidden in everyday spices.

therapeutic action: anticancer properties