therapeutic action: antihypertensive

Natural Antimicrobial Compounds as Promising Preservatives: A Look at an Old Problem from New Perspectives

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This review examines natural alternatives to synthetic food preservatives, which are increasingly recognized as potentially harmful. Natural antimicrobial compounds from plants, fungi, and other sources can effectively prevent food spoilage and bacterial contamination. New technologies using light and ultrasound can enhance these natural compounds’ effectiveness. While promising, these natural preservatives need more research and regulatory approval before widespread industrial use.

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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.

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Flagellate Dermatitis by Shiitake Mushroom

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This case study describes a young man who developed whip-like linear rashes on his skin a few days after eating shiitake mushrooms. The rash, called flagellate dermatitis, is caused by a heat-sensitive substance in undercooked shiitake called lentinan. The condition is harmless and disappeared completely within a week after applying a steroid cream, highlighting the importance of cooking shiitake thoroughly to prevent this reaction.

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