Functional foods – Page 10

Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties

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This study shows that heating dried Reishi mushrooms at 150°C for 20 minutes improves their health benefits. The heat treatment increases antioxidant compounds, makes the beneficial β-glucans more available, and enhances prebiotic effects that feed good gut bacteria while suppressing harmful bacteria. These findings suggest that properly heated Reishi mushroom products could be more effective as functional food ingredients without losing their medicinal properties.

Evidence-Based Nutraceuticals Derived from Antrodia cinnamomea

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Antrodia cinnamomea, a mushroom from Taiwan traditionally used for health, contains many beneficial compounds that fight inflammation, tumors, and oxidative stress. Research shows it can help with cancer, liver disease, diabetes, and high blood pressure. The mushroom can be grown in laboratories and its active compounds extracted using various modern techniques, making it promising for health supplements and medicines.

Optimization of Ultrasonic Extraction to Obtain Erinacine A and Polyphenols with Antioxidant Activity from the Fungal Biomass of Hericium erinaceus

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Researchers developed an efficient ultrasonic extraction method to obtain beneficial compounds from the lion’s mane mushroom (Hericium erinaceus), particularly a substance called erinacine A and antioxidants. The optimized process uses 80% ethanol and takes 45 minutes, producing extracts rich in antioxidants that can protect cells from damage. These extracts showed promise in protecting brain cells and could potentially help prevent or treat neurodegenerative diseases like Alzheimer’s disease.

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

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This review explores how medicinal mushrooms, particularly Cerrena unicolor, can be used to improve health through functional foods and supplements. The mushroom contains natural compounds with powerful properties including fighting cancer cells, killing harmful bacteria and viruses, and protecting the body from oxidative stress. Research shows these mushrooms could be incorporated into dairy products and other foods to create innovative health-promoting products for consumers.

Himalayan Mushrooms as a Natural Source of Ergosterol and Vitamin D2: A Review of Nutraceutical and Functional Food Perspectives

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Mushrooms from the Himalayan region are naturally rich in ergosterol, a compound that converts to vitamin D2 when exposed to sunlight or UV light. This review explores how mushrooms can serve as sustainable, plant-based sources of vitamin D to address deficiencies in populations with limited sun exposure. By understanding how environmental factors and UV treatment affect ergosterol levels, scientists can develop enriched mushroom-based foods and supplements with enhanced nutritional benefits.

Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

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Researchers used a fungus called Rhizopus oligosporus to make selenium-enriched tempeh, a traditional soybean food. The selenium-enriched tempeh had better protein breakdown, higher amino acid levels, and was better at controlling blood sugar than regular tempeh. This research suggests that selenium-biofortified tempeh could be a healthy functional food for people looking to manage blood sugar levels naturally.

Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour

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Researchers fermented lentils with oyster mushrooms to create nutritious flour with health benefits. Two lentil varieties responded differently to fermentation, with one showing four times more mushroom growth and nearly complete removal of phytic acid (an antinutrient). The fermented flour was dried at different temperatures and tested for antioxidant and blood pressure-lowering properties. Results show the fermented flours have promising cardiovascular benefits and could be used as healthy food ingredients.

Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications

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Researchers found a way to transform cocoa pod husks, a major waste product from cocoa production, into a nutritious food ingredient by fermenting them with a special mushroom fungus. The fermented product had nearly triple the protein content of the original husks and maintained high fiber levels, making it comparable to meat in protein quality. This innovation could help cocoa farmers create additional income while reducing waste and supporting more sustainable cocoa production.

Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of Agaricus bisporus

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Researchers developed healthier pork patties by replacing up to 50% of the meat with mushroom stalks (Agaricus bisporus). The resulting patties had less fat and more fiber while maintaining good taste and texture. However, very high replacement levels (more than 50%) reduced protein quality. This approach helps reduce food waste from mushroom processing while creating more nutritious meat products.

Innovative applications and therapeutic potential of oilseeds and their by-products: An eco-friendly and sustainable approach

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This review explains how leftover materials from oilseed processing, which are usually discarded as waste, contain valuable nutrients and healing compounds. These by-products can be used to make healthier foods like bread, burgers, and drinks, or turned into supplements and medicines. By using these materials instead of wasting them, we can reduce environmental problems, provide better nutrition, and create sustainable food products that help prevent diseases like diabetes and heart problems.

Research Topic: Functional foods