Mushrooms as Sources of Therapeutic Foods

Soković, Marina; Glamočlija, Jasmina; Ćirić, Ana; Petrović, Jovana; Stojković, Dejan

doi:10.1016/b978-0-12-811517-6.00005-2

Cited by 12 publications

(7 citation statements)

References 138 publications

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“…Consumption of certain foods has emerged as an important factor for maintaining the balance between the production and neutralization of reactive species [ 10 , 11 ]. Furthermore, utilization of numerous commercial and wild-growing mushrooms in the past years proved their potential to be used as so-called nutraceuticals (a food/part of a food that provides health benefits, including the prevention and/or treatment of a disease [ 12 ] due to the capacity of several groups of compounds identified in their fruiting bodies to protect cells from oxidative damage [ 6 , 13 , 14 ]). These include, among many, phenolic compounds, followed by organic acids, as well as vitamins [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Extracts of Three Russula Genus Species Express Diverse Biological Activity

et al. 2020

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This study explored the biological properties of three wild growing Russula species (R. integra, R. rosea, R. nigricans) from Serbia. Compositional features and antioxidant, antibacterial, antibiofilm, and cytotoxic activities were analyzed. The studied mushroom species were identified as being rich sources of carbohydrates and of low caloric value. Mannitol was the most abundant free sugar and quinic and malic acids the major organic acids detected. The four tocopherol isoforms were found, and polyunsaturated fatty acids were the predominant fat constituents. Regarding phenolic compounds, P-hydroxybenzoic and cinnamic acids were identified in the prepared methanolic and ethanolic extracts, which displayed antioxidant activity through the inhibition of thiobarbituric acid reactive substances (TBARS) formation and oxidative hemolysis; the highest activity was attributed to the R. nigricans ethanolic extract. This is the first report on the antibacterial and antibiofilm potential of the studied species, with the most promising activity observed towards Streptococcus spp. (0.20–0.78 mg/mL as the minimal inhibitory concentration, MIC). The most promising cytotoxic effect was caused by the R. integra methanolic extract on non-small cell lung cancer cells (NCI-H460). Therefore, due to the observed in vitro bioactive properties, the studied mushrooms arise as a source of functional ingredients with potential to be used in novel nutraceutical and drug formulations, which can be used in the treatment of various diseases and health conditions.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Extracts of Three Russula Genus Species Express Diverse Biological Activity

et al. 2020

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“…Thus, it seemed that such mushrooms species can prevent diseases correlated with increased formation of free radicals and oxidative stress, due to their antioxidant capacity. It is reported that another bioactive property, the antimicrobial activity of mushroom extracts, could have a positive influence in evolution of chronic diseases (diabetes, cardiovascular diseases or various types of cancer) [38]. According with Kalaras et al [39], mushroom consumption may be associated with reductions in oxidative stress-related diseases and disorder because mushrooms species (particularly the yellow oyster and porcini) are rich in glutathione (GSH) and sulfur-containing amino acid ergothioneine (ERGO), considered critical antioxidants.…”

Section: Agaricus Bisporusmentioning

confidence: 99%

Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species

Rădulescu¹,

Buruleanu²,

Georgescu³

et al. 2019

Food Engineering

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Characterization of several wild growing and cultivated mushrooms from geographical area of Dambovita County, Romania, in terms of enzymatic and non-enzymatic antioxidants, through a chemometrics approach, was the aim of this study. Related to the authors' previous studies, the novelty of this paper consists in deepening research toward the complete characterization of the regional mushroom species through emphasizing their potential as food resources. In the context in which species showed their content in biological active compounds, future practical applications in the area of functional food will be developed by integrating the data concerning their lack of the toxicity and nutritional value too. Lack of data focused on the characterization of mushroom species investigated in the paper supports the significance of this research. The statistical analysis of data highlights the relationship between compounds showing antioxidant activity of autochthonous mushrooms (both cap and stipe).

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“…Due to the fact that the usage of fungi as nutraceuticals is increasing, in the last few years an increasing interest in this type of study can be observed [ 5 ]. Recent studies have indicated that mushrooms are indeed functional foods, containing components that can contribute to human wellness and mitigate threats and assaults that render the human body vulnerable to several life-threatening diseases, including cardiovascular ailments, cancer and metabolic (diabetes and obesity) and neurodegenerative disorders [ 6 ]. Therefore, ethnomycological investigations are of prime importance for the further scientific validation of their traditional uses and possible introduction to the development of modern drugs.…”

Section: Introductionmentioning

confidence: 99%

Ethnomycological Investigation in Serbia: Astonishing Realm of Mycomedicines and Mycofood

Živković

Ivanov

Stojković

et al. 2021

JoF

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This study aims to fill the gaps in ethnomycological knowledge in Serbia by identifying various fungal species that have been used due to their medicinal or nutritional properties. Ethnomycological information was gathered using semi-structured interviews with participants from different mycological associations in Serbia. A total of 62 participants were involved in this study. Eighty-five species belonging to 28 families were identified. All of the reported fungal species were pointed out as edible, and only 15 of them were declared as medicinal. The family Boletaceae was represented by the highest number of species, followed by Russulaceae, Agaricaceae and Polyporaceae. We also performed detailed analysis of the literature in order to provide scientific evidence for the recorded medicinal use of fungi in Serbia. The male participants reported a higher level of ethnomycological knowledge compared to women, whereas the highest number of used fungi species was mentioned by participants within the age group of 61–80 years. In addition to preserving ethnomycological knowledge in Serbia, this study can present a good starting point for further pharmacological investigations of fungi.

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Mushrooms as Sources of Therapeutic Foods

Cited by 12 publications

References 138 publications

Antioxidant Extracts of Three Russula Genus Species Express Diverse Biological Activity

Antioxidant Extracts of Three Russula Genus Species Express Diverse Biological Activity

Correlation between Enzymatic and Non-Enzymatic Antioxidants in Several Edible Mushrooms Species

Ethnomycological Investigation in Serbia: Astonishing Realm of Mycomedicines and Mycofood

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