Therapeutic properties ofPleurotusspecies (oyster mushrooms) for atherosclerosis: A review

Abstract

Atherosclerosis is an impairment of the artery walls made up of two membrane layers, intima and media. Oxidative stress, hypertension, and hypercholesterolemia are the three main factors that cause atherosclerosis. These conditions are frequently found together and may cause atherogenesis to rapidly occur. The edible genus Pleurotus is commonly known as oyster mushrooms. Pleurotus spp. has been proven to have valuable medicinal attributes. Hence, they have been listed among "mushroom nutriceuticals" and categorized as both functional foods and medicinal mushrooms. In this review, we report the benefits of Pleurotus spp. for the prevention and treatment of atherosclerosis via reduction of oxidative stress, hypertension, and hypercholesterolemia in terms of the therapeutic compounds responsible. This review revealed that at least ten different types of Pleurotus spp. have been reported to have anti-atherogenic capabilities, with six of them possessing high levels of anti-atherogenic compounds such as ACE inhibitor peptide, ergothioneine, chrysin, and lovastatin. Hence, it has been demonstrated that Pleurotus spp. has great potential for use as food or extracts from fruiting bodies or mycelium in an alternative therapy for atherosclerosis, through prevention and treatment of oxidative stress, hypertension, and hypercholesterolemia.

Selenium and Zinc Biofortification of Pleurotus eryngii Mycelium and Fruiting Bodies as a Tool for Controlling Their Biological Activity

“…In addition, it elevated the levels of enzymatic and nonenzymatic antioxidants [21]. Pleurotus eryngii is a significant source of lovastatin, also known as monocline k, which is a naturally occurring compound, and the hypolipidemic agent acts through the inhibition of the HMG-CoA reductase [22]. Lovastatin not only reduces blood cholesterol, but it also has anti-inflammatory, anticoagulation, antioxidative, anti-fungal, and anti-carcinogenic effects [23,24].…”

Immune-stimulatory potential of hot water extracts of selected edible mushrooms

“…Mushrooms are foods with well-known medicinal properties due to their antioxidants and immunomodulatory attributes (Abdullah, Ismail, Aminudin, Shuib, & Lau, 2012;Raaman et al, 2011). Nowadays, mushrooms are often consumed more for their nutritional and medicinal properties than for their texture and flavour (Abidin, Abdullah, & Abidin, 2016b). There is a huge attraction on mushrooms for their immunoceutical properties not only for crude and semi-crude extracts but also for their complex carbohydrate-biological response modifiers (Morris et al, 2007).…”

Effect of the addition of edible mushroom flours ( Agaricus bisporus and Pleurotus ostreatus ) on physicochemical and sensory properties of cold‐stored beef patties

“…As an interesting alternative to improve the nutritional quality of meat products, some mushrooms species have been analyzed as food additives because of their chewing sensation and umami flavor (Lu, Brennan, Serventi, Mason, & Brennan, 2016;Zhang et al, 2013). In general, edible mushrooms contain over 25% protein, around 12.5% ash, are low in fat (below 8%) and their minimum salt content in dry matter makes them a good candidate to be considered as a healthy ingredient (Abidin, Abdullah, & Abidin, 2017;Cheung, 2013;Kalač, 2013). Edible mushrooms also offer various health benefits, such as anticancer, antihypertensive, anti-inflammatory, antimicrobial, antioxidant, hypoglycaemic, and hypolipidemic effects (Carrasco-González, Serna-Saldívar, & Gutiérrez-Uribe, 2017;Cheung, 2013;Roncero-Ramos & Delgado-Andrade, 2017).…”