White-rot fungi are special mushrooms that can break down wood and produce unique chemical compounds with amazing health benefits. These compounds have been found to fight cancer, kill harmful bacteria, reduce inflammation, and protect nerve cells. Scientists are excited about using these natural fungal compounds to create new medicines and treat various diseases in the future.
Sodium alginate is a natural substance from seaweed that is safe to eat and widely used in foods, medicines, and environmental cleanup. Scientists have developed various ways to modify sodium alginate to make it stronger, more stable, and better at specific jobs like delivering medicines or creating edible packaging. This review explains both the gentle, food-safe ways to modify alginate for food products and stronger chemical methods used for medical and environmental applications. The modifications allow alginate to work better in areas like wound healing, removing pollutants from water, and protecting food freshness.
Orange peels, which make up half the weight of oranges, are usually thrown away but contain valuable compounds beneficial for health. Scientists have found that these peels are rich in phytochemicals that can reduce inflammation, improve heart health, and support gut health. New methods are being developed to extract and use these beneficial compounds in food products, creating a more sustainable and waste-free approach to the citrus industry.
Maitake mushrooms, long used in Asian traditional medicine, contain powerful compounds that may help fight cancer, support immune function, manage blood sugar, and protect skin health. Research shows they can inhibit bacterial and viral infections, reduce tumor growth in various cancer types, and improve overall metabolic health. These mushrooms can be incorporated into food-based supplements and skincare products. While promising results have been seen in laboratory and animal studies, more human clinical trials are needed to fully understand their benefits and safety.
This research investigated a rare, eye-shaped mushroom called Calostoma insigne that grows in Thai rainforests and is eaten by local people. Scientists confirmed traditional beliefs that the mushroom has health benefits, discovering it has antioxidant, anti-cancer, and anti-diabetic properties. The study also determined the best way to grow this mushroom in laboratories, which could help conserve the endangered species while providing a sustainable food and health resource.
Pecan shells, which make up about half of the pecan nut and are usually discarded, contain valuable compounds with health-promoting properties like antioxidants and anti-inflammatory agents. These shells can be transformed into useful products including ingredients for food supplements and medicines, activated carbon for cleaning water, materials for making eco-friendly plastics, and energy sources. By converting pecan waste into valuable products instead of throwing it away, communities can reduce environmental pollution, improve public health, and create economic opportunities while supporting sustainable farming practices.
Mushrooms contain special compounds called polysaccharides that act as natural antioxidants and can fight viruses. These compounds help boost the immune system and reduce inflammation in the body. While mushrooms have shown promise against various viruses including COVID-19, more research is needed to fully develop them as treatments.
This review explores how food waste from fruit and vegetable processing can be transformed into valuable health supplements and functional foods. By-products like peels, seeds, and leaves contain powerful compounds with antioxidant and anti-inflammatory properties. Modern extraction techniques can efficiently recover these compounds in environmentally friendly ways, making it possible to create nutritious supplements while reducing food waste and supporting sustainable food production.
Truffles are expensive underground mushrooms prized for their distinctive aromas and flavors, with prices reaching thousands of euros per kilogram. Their unique smell comes from over 300 different chemical compounds, many produced with help from bacteria living in the truffle. Beyond their use as luxury food, truffles contain compounds that may have health benefits including anti-inflammatory and antioxidant properties.
Researchers studied how adding olive mill waste to mushroom growing substrate affects the beneficial compounds in two edible mushrooms. They used advanced computer analysis of chemical data to find that this waste product increases healthy compounds like hericenones while reducing potentially harmful mycotoxins. This discovery could help make mushroom farming more sustainable and produce safer, healthier mushrooms for consumers.