Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends

Martínez‐Medina, Gloria A.; Chávez‐González, Mónica L.; Verma, Deepak Kumar; Prado-Barragán, Lilia Arely; Martínez-Hernández, José L.; Flores‐Gallegos, Adriana C.; Thakur, Mamta; Srivastav, Prem Prakash; Aguilar, Cristóbal N.

doi:10.1016/j.jff.2020.104326

Cited by 74 publications

(39 citation statements)

References 193 publications

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“…Some water-soluble vitamins (vitamins B and C), as well as lipid-soluble vitamins (tocopherols and vitamin D) have been found in edible mushrooms contributing to the antioxidant properties. Other organic compounds with antioxidant activity are ergothioneine, benzoquinones, and some minerals, such as selenium, zinc, manganese, magnesium and copper, are also involved in the antioxidant activity [104,108].…”

Section: Use Of Edible Mushroom With Antioxidant and Antimicrobial Purposesmentioning

confidence: 99%

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.

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Section: Use Of Edible Mushroom With Antioxidant and Antimicrobial Purposesmentioning

confidence: 99%

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Rangel‐Vargas

Rodríguez

Domínguez

et al. 2021

Foods

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“…Figure 1 gives a summary of the range of beneficial properties of wild edible mushrooms, such as antioxidative, antibacterial, antiviral, anticancer, and anti-inflammatory properties, strengthening the immune system as well as the ability to improve the functioning of the cardiovascular system [14,20,21]. This explains why wild edible mushrooms are becoming more and more important in the definition of a balanced diet for humans all over the world, achieving exploitation of the health benefits and functioning mechanisms of mushrooms which give good results in the prevention of major diseases, such as cancer, heart and nervous problems [22,23].…”

Section: Mountain Food Products: Wild Edible Mushroomsmentioning

confidence: 99%

Sustainable and Healthy Food Ingredients: Characterization and Application in Functional Products

Țibulcă¹,

Fogarasi²

2021

Functional Foods - Phytochemicals and Health Promoting Potential

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Nowadays, and considering the increasing pieces of evidence of health-promoting abilities of numerous food classes, a pronounced market pressure has been observed both in agricultural and biotechnological industries. Thus, while the development of functional foods seems to be conceived as an interesting trend with large market potential, the increasing demand and interest of sustainable food ingredients seems also promissory. In order to contribute to this approach, the proposal chapter will provides a comprehensive overview of the healthy and sustainable ingredients as edible mushrooms, legumes and bison emphasizing the characterization and application of those as natural ingredients in functional food products.

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“…Low water solubility in the human lumen contributes to low dispersion, resulting in limiting absorption. The extremely low pH (∼2.0), on the other hand, of gastric fluid and digestion enzyme can degrade functional food ingredients in the human stomach (7)(8)(9). Consequently, many usable food products have very low bioavailability.…”

Section: Introductionmentioning

confidence: 99%

Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19

et al. 2021

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In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)—a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack. For this, bioactive compounds (BACs) are delivered safely inside the body through encapsulated food items. Encapsulated food products have benefits such as high stability and bioavailability, sustained release of functional compounds; inhibit the undesired interaction, and high antimicrobial and antioxidant activity. Several BACs such as ω-3 fatty acid, curcumin, vitamins, essential oils, antimicrobials, and probiotic bacteria can be encapsulated which exhibit immunological activity through different mechanisms. These encapsulated compounds can be recommended for use by various researchers, scientists, and industrial peoples to develop functional foods that can improve immunity to withstand the coronavirus disease 2019 (COVID-19) outbreak in the future. Encapsulated BACs, upon incorporation into food, offer increased functionality and facilitate their potential use as an immunity booster. This review paper aims to target various encapsulated food products and their role in improving the immunity system. The bioactive components like antioxidants, minerals, vitamins, polyphenols, omega (ω)-3 fatty acids, lycopene, probiotics, etc. which boost the immunity and may be a potential measure to prevent COVID-19 outbreak were comprehensively discussed. This article also highlights the potential mechanisms; a BAC undergoes, to improve the immune system.

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Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends

Cited by 74 publications

References 193 publications

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer

Sustainable and Healthy Food Ingredients: Characterization and Application in Functional Products

Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19

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