therapeutic action: immunomodulatory properties

Nutrition and Diet in the Prevention and Management of Prostate Cancer in Mexico: A Narrative Review

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This review shows that what men eat significantly affects prostate cancer risk, with certain foods offering strong protection while others increase risk. Traditional Mexican foods like tomatoes, avocados, beans, and whole grains provide excellent protection through antioxidants and healthy fats. Making dietary changes that respect cultural preferences and fit within budgets is more likely to succeed, making food-based prevention a practical strategy for reducing Mexico’s prostate cancer burden.

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Soy Sauce Fermentation with Cordyceps militaris: Process Optimization and Functional Profiling

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Researchers created a new type of soy sauce using Cordyceps militaris fungus, which contains health-promoting compounds. Using scientific optimization techniques, they found the best conditions for fermentation, resulting in a soy sauce with much higher levels of cordycepin and other beneficial compounds compared to traditional soy sauce. This product offers both the familiar taste of soy sauce and added health benefits, potentially serving as a functional food that people can use daily.

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Anticancer Activity of Demethylincisterol A3 and Related Incisterol-Type Fungal Products

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This review examines a special group of fungal compounds called incisterols, with focus on demethylincisterol A3 (DM-A3), which shows promise as a cancer-fighting agent. DM-A3 works through multiple mechanisms: it blocks cancer cell growth pathways, inhibits specific cancer-promoting proteins, and has anti-inflammatory effects. The compound has shown strong activity against various cancer types in laboratory and animal studies, making it a candidate for further development as a potential cancer therapy.

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Kidney Injury Induced by High-Dose Chaga Mushroom Consumption: Experimental Evidence in a Rat Model

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This study examined whether consuming large amounts of Chaga mushroom can damage the kidneys in rats. The researchers found that high-dose Chaga consumption led to kidney injury through accumulation of oxalate (a naturally occurring compound in the mushroom), causing oxidative damage and cell death in kidney tissue. The findings suggest that while Chaga mushroom is promoted as a health supplement, excessive long-term consumption may harm kidney function, particularly in susceptible individuals.

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Cultivation and mycelium production from spore suspensions of desert truffles: prospective use as inoculum for host plants in arid zones

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Scientists successfully grew two types of desert truffles from Morocco in the laboratory using simple growth materials. By placing spores in potato dextrose agar or malt extract agar, they were able to produce substantial amounts of fungal threads (mycelium) within a week. This achievement is important because these truffles can now be used to help restore desert soils and grow edible mushrooms in arid regions, providing food and income for communities while fighting desertification.

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Novel chia (Salvia Hispanica L.) residue-based substrate formulations for oyster mushroom (Pleurotus ostreatus) cultivation

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Researchers discovered that leftover plant material from chia seed production can be used to grow oyster mushrooms with excellent nutritional value. When chia residues were combined with rice straw in the right proportions, they produced mushrooms with higher protein content, more beneficial compounds, and better yields than traditional growing methods. This finding helps solve two problems at once: it creates a valuable use for chia farming waste while producing highly nutritious mushrooms for human consumption.

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Conversion of Soluble Compounds in Distillery Wastewater into Fungal Biomass and Metabolites Using Australian Ganoderma Isolates

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Researchers discovered that Ganoderma mushroom mycelium can clean up rum distillery wastewater while producing edible, protein-rich fungal biomass. The mycelium successfully removed harmful compounds from the wastewater and accumulated bioactive compounds with health benefits. This dual-benefit approach transforms an environmental waste problem into a valuable food ingredient, offering a sustainable and economical solution for the distillery industry.

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