Functional Foods from Mushroom

Raghavendra, Vinay B.; Venkitasamy, Chandrasekar; Pan, Zhongli; Nayak, C. Madhusudan

doi:10.1002/9781119048961.ch4

Cited by 11 publications

(5 citation statements)

References 91 publications

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“…Botanically, they are the fruiting bodies of macroscopic filamentous saprophytic fungi that grow above ground. Their beneficial effects on human health and nutrition were recognized in early Greek, Egyptian, Roman, and Chinese civilizations [ 25 , 26 , 27 ]. Mushrooms can be conveniently categorized into three major groups according to their applications edible (54%), medicinal (38%), and wild (8%) [ 28 ].…”

Section: Mushroom—a Culinary Delicacymentioning

confidence: 99%

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

et al. 2021

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Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.

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Section: Mushroom—a Culinary Delicacymentioning

confidence: 99%

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

et al. 2021

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“…These remarkable discoveries have drawn attention outside of the scientific community to the use of mushrooms as bioactive ingredients in functional food products that can increase the nutritional qualities of these products. Examples of food considered to potentially benefit from macrofungi include: bread, muffins, pasta, patties, and snacks [56][57][58]. Other processed food products have also been incorporated with mushrooms, thus increasing the popularity of mushrooms among consumers.…”

Section: Nutraceuticalsmentioning

confidence: 99%

Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value

Niego

Rapior

Thongklang

et al. 2021

JoF

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Macrofungi production and economic value have been increasing globally. The demand for macrofungi has expanded rapidly owing to their popularity among consumers, pleasant taste, and unique flavors. The presence of high quality proteins, polysaccharides, unsaturated fatty acids, minerals, triterpene sterols, and secondary metabolites makes macrofungi an important commodity. Macrofungi are well known for their ability to protect from or cure various health problems, such as immunodeficiency, cancer, inflammation, hypertension, hyperlipidemia, hypercholesterolemia, and obesity. Many studies have demonstrated their medicinal properties, supported by both in vivo and in vitro experimental studies, as well as clinical trials. Numerous bioactive compounds isolated from mushrooms, such as polysaccharides, proteins, fats, phenolic compounds, and vitamins, possess strong bioactivities. Consequently, they can be considered as an important source of nutraceuticals. Numerous edible mushrooms have been studied for their bioactivities, but only a few species have made it to the market. Many species remain to be explored. The converging trends and popularity of eastern herbal medicines, natural/organic food product preference, gut-healthy products, and positive outlook towards sports nutrition are supporting the growth in the medicinal mushroom market. The consumption of medicinal mushrooms as functional food or dietary supplement is expected to markedly increase in the future. The global medicinal mushroom market size is projected to increase by USD 13.88 billion from 2018 to 2022. The global market values of promising bioactive compounds, such as lentinan and lovastatin, are also expected to rise. With such a market growth, mushroom nutraceuticals hold to be very promising in the years to come.

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“…Also, they are poor in calories and rich in proteins, fibers, carbohydrates, and vitamins like thiamin, riboflavin, ascorbic acid and minerals. These characteristics make them being considered as healthy food [1]. As medicines, many species have potential effects for treatment of cancer, diabetes, inflammation, heart ailments, high blood pressure, hepatic damage, constipation, renal failure and infectious diseases [2,3].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Hepatoprotective Potentials of 22 Wild Mushrooms from the Western Highlands of Cameroon

Balla Ekobo

2023

OAJMMS

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Some fungi species thanks to their antioxidant activities have been found able to protect the liver against toxic substances. There is a lack of data on the antioxidant and the hepatoprotective potential of tropical Africa mushrooms. This study was to assess the antioxidant and protective effects of 22 wild mushrooms from the Noun Division in Cameroon against the hepatotoxicity induced by cisplatin in rat liver slices. Mushroom extracts were used for polyphenols, flavonoids, thiols and total amino acids content determinations and in vitro antioxidant properties assessment in comparison to that of vitamin C using 2,2-diphenyl1-picryl-hydrazyl (DPPH) radical scavenging, ferric reducing power (FRAP) and the superoxide dismutase-like (SOD-like) activity assays. The hepatoprotective capacity of the mushrooms extracts was evaluated by measuring their ability to inhibit the enzyme alanine aminotransferase (ALAT) leakage from rat liver slices and formation of malondialdehyde (MDA). As results, the species Afroboletus luteolus, Amanita rubescens, Ganoderma applanatum, Neonothopothanus hygrophanus, Termitomyces schimperi and Tylopilus sp. demonstrated the highest antioxidant activity. In addition to this activity, A. luteolus, A. rubescens, T. schimperi and Tylopilus sp. exhibited the greatest protection effect against cisplatine toxicity. This study shows that the studied wild mushroom species possess prominent antioxidant and hepatoprotective activities and, consumption could provide both nutritional and health benefits to the population promoting contribution of fungi in food security

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Functional Foods from Mushroom

Cited by 11 publications

References 91 publications

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value

Antioxidant and Hepatoprotective Potentials of 22 Wild Mushrooms from the Western Highlands of Cameroon

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