The analgesic effect of several edible mushrooms

Abstract

Introduction Edible mushrooms, a valuable source of bioactive compounds and nutrients, have been consumed as part of the diet in some countries for thousands of years. They are quite high in protein, carbohydrate and fibre and low in fat content with low trans-isomers of unsaturated fatty acids. In addition, they also have many components such as triterpenes, phenolic compounds, chitosan, eritadenine, sterols (such as ergosterol), triterpenes, etc., which are considered momentous agents for some hitherto unknown healthy properties. Recently, edible mushrooms have become increasingly attractive as functional foods and medicines to treat diseases including cancer, diabetes, inflammation and ache due to the presence of these active components. Pain is an unpleasant sensation, which is a typical response to an untoward event associated with tissue damage, such as injury and inflammation. The aims of this review are to report the positive analgesic effect of several edible mushrooms on pain and its relevant active constituents. Conclusion In our review, the edible mushrooms including Pleurotus pulmonarius, Agaricus brasiliensis, Agaricus bisporus var. hortensis, Agaricus macrosporus, Coriolus versicolor and Cordyceps sinensis have been investigated that possess antinociceptive and antiinflammatory effects owing to their bioactive components such as β-glucan, agaricoglyceride A, polysaccharopeptide and cordymin as well as other active components. What is more, there are barely any side effects caused by the toxicity of edible mushrooms in vitro and in vivo. However, further research is required with clinical trials and applications.