Mushroom nutraceuticals for improved nutrition and better human health: A review

Rathore, Himanshi; Prasad, Sanjiva; Sharma, Satyawati

doi:10.1016/j.phanu.2017.02.001

Cited by 318 publications

(206 citation statements)

References 91 publications

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“…Some researchers found that crude protein level in Portobello was 15.43 g/100 g dry weight, and crude protein levels in five other edible mushrooms ranged from 3.87 g/100 g dry weight for Golden needle mushroom to 14.09 g/100 g dry weight for White mushroom (Reis, Barros, Martins, & Ferreira, 2012). Some researchers have reviewed the chemical components of different mushrooms, and most of the crude protein levels in mushroom fruit bodies were in the range of 20 to 40 g/100 g dry weight (Kalač, 2009(Kalač, , 2013Rathore, Prasad, & Sharma, 2017;Wang et al, 2014). Compared with these previous reports, the crude protein content of Portobello fruit bodies in this study were relatively higher, thus Portobello could be considered as a new source of mushroom protein.…”

Section: Resultsmentioning

confidence: 99%

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

Wang

et al. 2018

Journal of Food Science

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Section: Resultsmentioning

confidence: 99%

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

Wang

et al. 2018

Journal of Food Science

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“…Some of them include Organic Rare Red Reishi™ (100% G. lucidum); Organic ReiShi-Gen (50% G. lucidum and 50% Lentinula edodes); Organic TrimycoGen™ (33% Cordyceps sinensis 33% G. lucidum 33% L. Edodes). These products formulated in capsules, rich in triterpenes and b-glucans, have been recently reported by Rathore et al (2017) to protect the body against oxidative stress and support the immune system. In conclusion, formulating nutraceuticals from G. lucidum have shown to present interesting health promoting benefits.…”

Section: Nutritional and Chemical Properties Of G Lucidum Fruiting Bmentioning

confidence: 99%

The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits

Taofiq

Heleno

Calhelha

et al. 2017

Food and Chemical Toxicology

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a b s t r a c tGanoderma lucidum was characterized in terms of nutritional value and chemical composition. Thereafter, ethanolic Soxhlet extracts were evaluated for antioxidant, anti-inflammatory, antityrosinase, antimicrobial and cytotoxic effects, and further characterized in terms of phenolic acids, polysaccharides and triterpenoids. Finally, the obtained extracts were tested as cosmeceutical ingredients. G. lucidum proved to be a source of macronutrients and important bioactive compounds such as terpenoids, specially triterpenoids, and polysaccharides. In the extracts, ganoderic acids C2, A and H were the most abundant triterpenic acids and protocatechuic, p-hydroxibenzoic and syringic acids the identified phenolics. The developed cosmeceutical formulation preserved the extract bioactivities, presented a lightyellow colour and a pH of 4.6, which is considered appropriate for cosmeceutical's design. Behind the important nutritional/bioactive composition of G. lucidum, a potential towards its valorisation in the field of cosmeceuticals is foreseeable, as deduced from the bioactivities of its ethanolic extract and preservation in the tested formulation.

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“…Mushrooms are rich in many essential microelements, including potassium, calcium, phosphorus, and magnesium, which are often deficient in the human diet, due to challenges resulting from modern life. Moreover, the low content of sodium makes mushrooms a good choice for use in the diet of people who suffer from hypertension [4]. The mineral composition of mushrooms depends on several factors: species (i.e., genetics), growing area or growing substrate, potential pollution source near the growing area, as well as the distance from that source, stage of cultivation (fruiting body or mycelia) and growth duration [5].…”

Section: Introductionmentioning

confidence: 99%

Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom

et al. 2020

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The ability of Coriolus versicolor medicinal mushroom to grow and accumulate selenium during submerged cultivation in a selenium‐fortified medium is examined in this paper. For selenium supplementation, commercial selenium yeast was used. Control, nonenriched sample and reference cultures cultivated in the medium enriched with commercial yeast Saccharomyces cerevisiae were also prepared. The mushroom demonstrated a high ability to accumulate selenium from the added source (around 970 and 1,300 µg/g of dry mycelium weight for samples enriched with selenium in a concentration of 10 and 20 mg Se/L, respectively). The addition of selenium significantly (p ≤ .05) increased the biomass yield, whereas the addition of nonenriched yeast had no significant (p ≤ .05) impact. Furthermore, regression analysis showed statistically significant (p ≤ .05) and positive correlations between the content of Se and Fe (r = .92), Se and Cu (r = .92), Se and Mn (r = .98), and Se and Sr (r = .96), suggesting that selenium incorporation was followed by incorporation of these elements, and led to mineral enrichment of the obtained mycelium. Methanol extracts prepared from mycelium biomass demonstrated a better inhibitory effect on Gram‐positive bacterial strains with minimal inhibitory concentrations between <0.3125 and 40 mg/ml. The obtained results showed that selenium yeast could be used for obtaining a potential novel food supplement: mushroom biomass with high selenium content and enhanced mineral composition.

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Mushroom nutraceuticals for improved nutrition and better human health: A review

Cited by 318 publications

References 91 publications

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom

The potential of Ganoderma lucidum extracts as bioactive ingredients in topical formulations, beyond its nutritional benefits

Influence of selenium yeast on the growth, selenium uptake and mineral composition of Coriolus versicolor mushroom

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