Nutritional properties of edible fungi

Sadler, Michèle

doi:10.1046/j.1467-3010.2003.00354.x

Cited by 108 publications

(80 citation statements)

References 8 publications

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“…Pharmaceutical substances with potent and unique health enhancing properties have been isolated from mushrooms (Wasser and Weis, 1999). Fresh mushrooms are known to contain both soluble and insoluble fibres; the soluble fibre is mainly beta-glucans polysaccharides and chitosans which are components of the cell walls (Sadler, 2003). Soluble fibre present in mushrooms prevents and manages cardiovascular diseases (Chandalia et al, 2000).…”

Section: Medicinal Importancementioning

confidence: 99%

Nutritional and medicinal importance of mushrooms

Wani¹,

Bodha²,

Wani³

2010

J. Med. Plants Res.

242

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Mushrooms had long been used for medicinal and food purposes since decades. It is now increasingly recognized that correct diet, controls and modulates many functions of human body and consequently participates in the maintenance of state of good health, necessary to reduce the risk of many diseases. Modern pharmacological research confirms large parts of traditional knowledge regarding the medicinal effects of mushrooms due to their antifungal, antibacterial, antioxidant and antiviral properties, besides being used as functional foods. This paper sums up diverse beneficial health effects of mushrooms to humans, in the form of proteins, carbohydrates, fats, vitamins, minerals, food and drugs, and medicines.

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Section: Medicinal Importancementioning

confidence: 99%

Nutritional and medicinal importance of mushrooms

Wani¹,

Bodha²,

Wani³

2010

J. Med. Plants Res.

242

View full text Add to dashboard Cite

show abstract

“…Edible mushrooms are also known to meet the protein-energy requirement due to their proximal qualities, low calorie, minerals, vitamins, essential amino acids and essential fatty acids (Murcia et al 2002; Sadler 2003; Sanmee et al 2003; Agrahar-Murugkar and Subbulakshmi 2005; Sudheep and Sridhar 2014; Paterson and Lima 2015). Despite commercially cultivated mushrooms, a wide variety of wild mushrooms is consumed by the native or tribal sect worldwide (Boa 2004).…”

Section: Introductionmentioning

confidence: 99%

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

et al. 2016

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The wild mushroom Astraeus hygrometricus is a traditional delicacy during the monsoon season in South-western India. Bioactive principles and antioxidant potential of uncooked and pressure-cooked tender mushroom have been evaluated. Seven bioactive principles of mushroom (tannins, flavonoids, vitamin C, phytic acid, lycopene, β-carotene and trypsin inhibition) were significantly higher, while total phenolics content was significantly lower in uncooked than in cooked samples. Mushroom was devoid of L-DOPA, whereas only uncooked samples showed haemagglutinin activity against A+ blood group. The principal component analysis of uncooked mushroom showed only two bioactive principles clustered with two antioxidant properties, while in cooked mushroom five bioactive principles clustered with three antioxidant properties depicting the nutraceutical potential of cooked mushroom. Future studies should focus on appropriate thermal treatment, which retain maximum bioactive and antioxidant potential to combat health- and lifestyle-related ailments. The A. hygrometricus is ectomycorrhizal, conservation of its host tree species is utmost importance in improvement and expansion of its yield to sustain food security and economic gains of local tribals.

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“…Mushrooms consumption is increasing because of their unique and subtle flavor (Sadler, 2003), nutritional properties (Kalac, 2009) and richness on bioactive compounds. The scientific community, searching for new therapeutic alternatives, studied many different species and has found variable therapeutic activities such as anti-inflammatory and antibiotic effects (Lindquist, Niedermeyer, & Jülich, 2005;Poucheret, Fons, & Rapior, 2006;Alves et al, 2012;Heleno et al, 2013b).…”

Section: Introductionmentioning

confidence: 99%

Cytotoxicity of Coprinopsis atramentaria extract, organic acids and their synthesized methylated and glucuronate derivatives

Heleno

Ferreira

Calhelha

et al. 2014

Food Research International

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Coprinopsis atramentaria is a wild edible mushroom whose methanolic extract revealed a marked antioxidant activity; p-hydroxybenzoic (HA), p-coumaric (CoA) and cinnamic (CA) acids were identified in the extract. In the present work, it was evaluated the cytotoxicity of C. atramentaria extract, previously identified organic acids and their synthesized derivatives (methylated compounds and protected glucuronides). Among all the tested cell lines (MCF-7-breast adenocarcinoma, NCI-H460-non-small cell lung carcinoma, HCT15-colon carcinoma, HeLa-cervical carcinoma and HepG2-hepatocellular carcinoma), the extract presented good activity for the first three cell lines mentioned; in most of the cases methylated and glucuronide derivatives showed a higher activity than the corresponding parental compounds. The substitution of the carboxylic group (in parental organic acids) for an ester (in methylated derivatives) increased the cytotoxicity for tumor cell lines. Acetylated glucuronide derivatives showed higher cytotoxicity when compared with the corresponding parental acids.

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Nutritional properties of edible fungi

Cited by 108 publications

References 8 publications

Nutritional and medicinal importance of mushrooms

Nutritional and medicinal importance of mushrooms

Bioactive potential of the wild mushroom Astraeus hygrometricus in South-west India

Cytotoxicity of Coprinopsis atramentaria extract, organic acids and their synthesized methylated and glucuronate derivatives

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