therapeutic action: hypoglycemic activity

Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives

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Mushrooms are nutrient-rich foods containing compounds that protect our bodies from damage and reduce inflammation. When mushrooms are processed into powders, extracts, or specially designed capsules, they can be added to ordinary foods like bread, pasta, and yogurt to make them healthier. This review shows that these mushroom-enriched foods successfully boost the antioxidant power of products, though the best results depend on how the mushrooms are prepared and which type of food they’re added to.

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Biological Activities of Secondary Metabolites from the Edible-Medicinal Macrofungi

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This comprehensive review examines over 270 bioactive compounds from edible and medicinal mushrooms, showing they have remarkable potential to treat various diseases. These mushroom-derived substances demonstrate effectiveness against cancer, diabetes, inflammation, and infections while having fewer side effects than conventional drugs. Families like reishi and shiitake mushrooms are particularly rich sources of these healing compounds. The research suggests mushrooms are valuable natural resources for developing new therapeutic treatments.

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Modern Pro-Health Applications of Medicinal Mushrooms: Insights into the Polyporaceae Family, with a Focus on Cerrena unicolor

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This research explores how medicinal mushrooms, especially a species called Cerrena unicolor, could be used to improve human health through functional foods and dietary supplements. These mushrooms contain natural compounds that fight cancer, bacteria, viruses, and free radicals that damage our cells. Scientists have found that incorporating these mushroom extracts into foods, particularly dairy products, could create powerful health-promoting foods that help with cancer treatment, diabetes management, and wound healing.

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Isolation and Structural Characterization of Melanins from Red and Yellow Varieties of Stropharia rugosoannulata

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Researchers studied the pigments that give mushrooms their colors, specifically looking at red and yellow varieties of wine cap mushrooms. They found that these colors come from melanin, the same pigment found in human skin. The study revealed that the red variety has more of certain melanin types than the yellow variety, which explains why they look different. These pigments could have health benefits because melanins are known to have antioxidant and anti-tumor properties.

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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.

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