Mushrooms: A Wealth of Nutraceuticals and An Agent of Bioremediation

Nutritional and Medicinal Values of Mushroom

Author(s): Nazish Tabassum and Mohan Prasad Singh * .

Pp: 1-8 (8)

DOI: 10.2174/9789815080568123010004

* (Excluding Mailing and Handling)

Abstract

Humans have ingested both wild and farmed mushrooms for their nutritional and therapeutic properties. Mushrooms are a good source of protein, carbohydrates, and dietary fiber compared to energy and fat. They are rich in vitamins like riboflavin, niacin, and folates, as well as minerals and trace elements like potassium and copper. Due to their distinct flavor, they have been eaten as food for ages. Aside from being a nutrient-dense diet, certain mushrooms are also considered a rich source of physiologically active chemicals with potential therapeutic value in Chinese medicine. Phenolic chemicals, sterols, and triterpenes are examples of bioactive secondary metabolites that occur in mushrooms. Mushrooms are essential in traditional medicine for their healing powers and characteristics, as well as their long history as a food source. It has been shown to have positive benefits on health and the treatment of certain ailments. Mushrooms have a variety of nutraceutical qualities, including the prevention or treatment of Parkinson's disease, Alzheimer's disease, hypertension, and stroke risk. Due to their antitumoral properties, they are also used to lower the likelihood of cancer invasion and metastasis. Mushrooms are antimicrobial, antioxidant, immune system boosters, and cholesterol-lowering agents, and essential bioactive compounds. Mushrooms and mushroom derivatives may have health benefits if included in our daily diet. 


Keywords: Bioactive compounds, Food supplements, Medicine, Mushroom

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