cardiovascular protection

Metabolomics Profiling of White Button, Crimini, Portabella, Lion’s Mane, Maitake, Oyster, and Shiitake Mushrooms Using Untargeted Metabolomics and Targeted Amino Acid Analysis

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Researchers analyzed seven popular mushroom varieties to understand their chemical makeup. They found over 10,000 different compounds across all mushrooms, with each variety having its own unique set of chemicals. Lion’s mane and oyster mushrooms were particularly rich in L-ergothioneine, a special amino acid thought to have antioxidant and anti-aging properties. The common white button, crimini, and portabella mushrooms had similar nutrient profiles, while specialty mushrooms had distinct chemical signatures.

The Emerging Role of Oyster Mushrooms as a Functional Food for Complementary Cancer Therapy

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Oyster mushrooms contain special compounds that may help fight cancer and boost the immune system. These mushrooms have antioxidants and other natural chemicals that can slow cancer cell growth and trigger cancer cells to die. When combined with standard cancer treatments, oyster mushroom supplements might improve quality of life and reduce side effects. More research is needed, but oyster mushrooms show promise as an affordable, natural addition to cancer treatment plans.

Emerging paradigms for target discovery of traditional medicines: A genome-wide pan-GPCR perspective

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Traditional medicines from plants, animals, and fungi contain chemical compounds that can interact with specific proteins in our cells called G protein-coupled receptors (GPCRs). These receptors control many important body functions and are targeted by about one-third of all FDA-approved medications. This review explains how scientists are discovering new therapeutic compounds from traditional medicines by systematically screening them against the complete library of human GPCRs, using advanced techniques to identify which compounds bind to which receptors. Famous examples include morphine from poppies for pain relief and compounds from ginseng that help regulate blood sugar.

Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

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Researchers fermented soybean embryo using Ganoderma lucidum mushroom to create a more nutritious and better-tasting food product. During fermentation, the mushroom’s enzymes broke down hard-to-digest compounds and converted isoflavones into more absorbable forms while dramatically increasing antioxidant activity. The fermented product showed 8-fold higher antioxidant power and reduced unpleasant flavors, making soybean embryo a viable functional food ingredient.

Dietary Intake of Phytochemicals, Gut Microbiota, and Appetite Control

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This research editorial highlights how plant-based foods rich in phytochemicals can improve gut health by promoting beneficial bacteria growth and supporting communication between the gut and brain. These dietary interventions show promise in helping control appetite, improve metabolism, and reduce the risk of diseases like obesity and type 2 diabetes. The studies suggest that personalized nutrition approaches based on individual microbiome profiles could offer more effective disease prevention and health maintenance strategies.

Antioxidant Activity of Mushroom Extracts/Polysaccharides—Their Antiviral Properties and Plausible AntiCOVID-19 Properties

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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.

Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms

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Mushrooms are nutritious superfoods packed with protein, fiber, vitamins, and minerals that support overall health. They contain special compounds that can fight inflammation, boost immunity, and help prevent serious diseases like cancer and diabetes. Beyond eating them, mushrooms are being used to make medicines, cosmetics, and animal feed, while also helping clean up polluted environments. Regular consumption of mushrooms offers significant health benefits and can be a valuable addition to any healthy diet.

Molecular Regulation of Carotenoid Accumulation Enhanced by Oxidative Stress in the Food Industrial Strain Blakeslea trispora

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Researchers studied how stressful conditions can make a fungus called Blakeslea trispora produce more carotenoids, which are natural pigments used to color food products. When exposed to chemical stressors like rose bengal or hydrogen peroxide, the fungus produced significantly more carotenoids – up to four times more in some cases. The study identified specific genes and cellular pathways responsible for this increased production, which could help food companies produce natural food colorants more efficiently.

Microbial communities inhabiting the surface and gleba of white (Tuber magnatum) and black (Tuber macrosporum) truffles from Russia

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This research identifies the various microorganisms living inside truffles, particularly Tuber magnatum (white truffle) and Tuber macrosporum (black truffle). The study found that a yeast-like fungus called Geotrichum consistently lives in both truffle types and likely helps with spore dispersal through smell-producing compounds. The researchers discovered that different parts of the truffle have different microbial communities, which explains why truffles have such unique flavors and aromas.

therapeutic action: cardiovascular protection