antidiabetic – mycolab.ai

Medicinal Mushrooms: Bioactive Compounds, Use, and Clinical Trials

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This comprehensive review examines how medicinal mushrooms contain natural compounds that can boost immune function, fight cancer cells, reduce inflammation, and protect nerve cells. Different mushroom species like reishi, shiitake, and maitake contain various active substances such as beta-glucans and triterpenes that work through multiple biological pathways. While laboratory and animal studies show promising results, more human clinical trials are needed to confirm effectiveness and establish safe dosing guidelines.

Characterisation and Hypolipidaemic Effects of Tlayudas, Widely Consumed Tortillas, Containing Ganoderma lucidum Extracts on an In Vivo Model of Hypercholesterolaemia

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Researchers created an improved version of tlayudas, a traditional Mexican tortilla, by adding extracts from the medicinal mushroom Ganoderma lucidum. When mice were fed a high-cholesterol diet with these enhanced tlayudas, they experienced significant reductions in cholesterol and triglycerides comparable to or better than pharmaceutical treatments. These functional foods could help Mexican communities reduce their risk of heart disease and other health problems related to diet.

Large-Scale Field Cultivation of Morchella and Relevance of Basic Knowledge for Its Steady Production

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Morels are valuable mushrooms worth hundreds of dollars per kilogram. China dramatically expanded morel farming from 2012 to 2022, but many farmers struggle with unstable harvests and profits. Scientists have discovered that successful morel cultivation requires careful attention to species selection, proper nutrition techniques, and understanding the complex mating systems of morel fungi. Better training and scientific knowledge could help make morel farming more reliable and profitable worldwide.

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.

Comprehensive review on oyster mushroom species (Agaricomycetes): Morphology, nutrition, cultivation and future aspects

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Oyster mushrooms are increasingly popular edible fungi that can be grown on agricultural waste materials like rice and wheat straw. These nutritious mushrooms are rich in protein, vitamins, and minerals while containing compounds with health benefits including antioxidant and anti-inflammatory properties. Their cultivation offers an environmentally friendly solution to waste management while producing highly nutritious food that could help address global food security challenges.

Olive mill solid waste induces beneficial mushroom-specialized metabolite diversity revealed by computational metabolomics strategies

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This study shows how adding olive mill waste to mushroom growing substrate can increase beneficial compounds in mushrooms while reducing harmful toxins. Researchers grew two types of edible mushrooms (lion’s mane and king oyster) on substrate containing different amounts of olive mill waste and used advanced chemical analysis to identify how the waste affected the mushrooms’ medicinal compounds. Adding olive mill waste increased healthy compounds like hericenones and erinacerins while decreasing toxic enniatin compounds, potentially creating safer and more nutritious mushrooms for consumers.

The Antioxidant Properties of Mushroom Polysaccharides can Potentially Mitigate Oxidative Stress, Beta-Cell Dysfunction and Insulin Resistance

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This research review explores how mushroom compounds called polysaccharides may help manage diabetes by reducing harmful stress on cells caused by high glucose levels. Scientists found that 104 different mushroom polysaccharides have anti-diabetic properties and can protect insulin-producing cells in the pancreas. These natural compounds show promise as a complementary treatment to conventional diabetes medications, potentially with fewer side effects than synthetic drugs.

From Mushrooms to Molecules: Exploring Depsidones in Ganoderma lucidum for Antioxidant and Anticancer Applications

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Researchers studied a medicinal mushroom called Ganoderma lucidum to identify compounds that could fight cancer. They found nine rare compounds called depsidones that showed promise against different types of cancer cells, including liver, colon, breast, and lung cancer. The compounds were shown to work by binding to cancer-related proteins, suggesting they could be developed into new cancer treatments.

Freeze-Dried Probiotic Fermented Camel Milk Enriched with Ajwa Date Pulp: Evaluation of Functional Properties, Probiotic Viability, and In Vitro Antidiabetic and Anticancer Activities

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Researchers created a powdered functional food by combining fermented camel milk with Ajwa date pulp and probiotics. The product showed promise in helping manage blood sugar levels and fighting cancer cells in laboratory tests. Adding date pulp improved the powder’s ability to mix with water and helped beneficial bacteria survive digestion. This combination of camel milk and dates offers a potential new functional food option for people looking to prevent or manage diabetes and other diseases.

Therapeutic Potential of Bioactive Compounds in Edible Mushroom-Derived Extracellular Vesicles: Isolation and Characterization of EVs from Pleurotus eryngii

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Researchers isolated tiny particles called extracellular vesicles (EVs) from a medicinal mushroom called king oyster mushroom (Pleurotus eryngii). These EVs act like natural delivery packages containing beneficial compounds like antioxidants and anti-inflammatory molecules. The study found that EVs from mushroom mycelium (the root-like part) were purer and more potent than those from the mushroom cap, with strong abilities to neutralize harmful free radicals in the body.

therapeutic action: antidiabetic