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Journal articles on the topic 'Mushrooms Bioactive Compounds'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

P. R, Aishwarya. "Nutraceutical Potential of Mushroom: Review." International Journal for Research in Applied Science and Engineering Technology 9, no. 9 (2021): 1503–13. http://dx.doi.org/10.22214/ijraset.2021.38191.

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Abstract: The nutraceutical potential of mushrooms is gaining gradual recognition and mushroom as such is becoming a crucial part of the diet. Mushrooms have various health benefits to offer and this article concentrates on the nutritional compositions and potential health benefits of mushrooms. The presence of bioactive compounds in edible mushroom helps to enhance their nutraceutical value. Mushrooms have versatile health benefits due to the presence of vitamins, minerals and antioxidants. Various mushroom products are gaining popularity because of their immense health benefits and eco-frien

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2

Zhao, Shuang, Qi Gao, Chengbo Rong, et al. "Immunomodulatory Effects of Edible and Medicinal Mushrooms and Their Bioactive Immunoregulatory Products." Journal of Fungi 6, no. 4 (2020): 269. http://dx.doi.org/10.3390/jof6040269.

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Mushrooms have been valued as food and health supplements by humans for centuries. They are rich in dietary fiber, essential amino acids, minerals, and many bioactive compounds, especially those related to human immune system functions. Mushrooms contain diverse immunoregulatory compounds such as terpenes and terpenoids, lectins, fungal immunomodulatory proteins (FIPs) and polysaccharides. The distributions of these compounds differ among mushroom species and their potent immune modulation activities vary depending on their core structures and fraction composition chemical modifications. Here

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Drzewiecka, Beata, Joanna Wessely-Szponder, Michał Świeca, Paula Espinal, Ester Fusté, and Eric Fernández-De La Cruz. "Bioactive Peptides and Other Immunomodulators of Mushroom Origin." Biomedicines 12, no. 7 (2024): 1483. http://dx.doi.org/10.3390/biomedicines12071483.

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For centuries, humans have used mushrooms as both food and pro-health supplements. Mushrooms, especially those related to the functions of the human immune system, are rich in dietary fiber, minerals, essential amino acids, and various bioactive compounds and have significant health-promoting properties. Immunoregulatory compounds in mushrooms include lectins, terpenes, terpenoids, polysaccharides, and fungal immunomodulatory proteins (FIPs). The distribution of these compounds varies from one species of mushroom to another, and their immunomodulatory activities depend on the core structures a

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Sen, Pingla, Anjali Kosre, Deepali Koreti, Nagendra Kumar Chandrawansi, and Shailesh Kumar Jadhav. "Nutrients and Bioactive compounds of Pleurotus ostreatus mushroom." NewBioWorld 3, no. 2 (2021): 8–12. http://dx.doi.org/10.52228/nbw-jaab.2021-3-2-2.

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Mushrooms have bioactive compounds such as phenol compounds, terpenes, steroids, polysaccharides and vitamins etc. performing various biological activities can benefit the health.Pleurotus sp. is popularly cultivated edible mushrooms worldwide. It contains macronutrient and micronutrient along with certain bioactive compounds hic are of medicinal importance. The compounds isolated from mushroom are of great significance in pharmaceutical, cosmetic, neutraceuticals as well as for therapeutics purpose and prevention and treatment of diseases through their immunomodulatory property.

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Patel, Dinesh K., Sayan Deb Dutta, Keya Ganguly, Seong-Jun Cho, and Ki-Taek Lim. "Mushroom-Derived Bioactive Molecules as Immunotherapeutic Agents: A Review." Molecules 26, no. 5 (2021): 1359. http://dx.doi.org/10.3390/molecules26051359.

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Mushrooms with enhanced medicinal properties focus on finding such compounds that could modulate the human body’s immune systems. Mushrooms have antimicrobial, antidiabetic, antiviral, hepatoprotective, antitumor, and immunomodulatory properties due to the presence of various bioactive components. β-glucans are the major constituent of the mushroom cell wall and play a significant role in their biological activity. This review described the techniques used in the extraction of the active ingredients from the mushroom. We highlighted the structure of the bioactive polysaccharides present in the

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Llanaj, Xhensila, Gréta Törős, Péter Hajdú, et al. "Biotechnological Applications of Mushrooms under the Water-Energy-Food Nexus: Crucial Aspects and Prospects from Farm to Pharmacy." Foods 12, no. 14 (2023): 2671. http://dx.doi.org/10.3390/foods12142671.

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Mushrooms have always been an important source of food, with high nutritional value and medicinal attributes. With the use of biotechnological applications, mushrooms have gained further attention as a source of healthy food and bioenergy. This review presents different biotechnological applications and explores how these can support global food, energy, and water security. It highlights mushroom’s relevance to meet the sustainable development goals of the UN. This review also discusses mushroom farming and its requirements. The biotechnology review includes sections on how to use mushrooms in

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Kawagishi, Hirokazu, and Cun Zhuang. "Bioactive Compounds from Mushrooms." HETEROCYCLES 72, no. 1 (2007): 45. http://dx.doi.org/10.3987/rev-06-sr(k)1.

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8

Thu, Zaw Min, Ko Ko Myo, Hnin Thanda Aung, Marco Clericuzio, Chabaco Armijos, and Giovanni Vidari. "Bioactive Phytochemical Constituents of Wild Edible Mushrooms from Southeast Asia." Molecules 25, no. 8 (2020): 1972. http://dx.doi.org/10.3390/molecules25081972.

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Mushrooms have a long history of uses for their medicinal and nutritional properties. They have been consumed by people for thousands of years. Edible mushrooms are collected in the wild or cultivated worldwide. Recently, mushroom extracts and their secondary metabolites have acquired considerable attention due to their biological effects, which include antioxidant, antimicrobial, anti-cancer, anti-inflammatory, anti-obesity, and immunomodulatory activities. Thus, in addition to phytochemists, nutritionists and consumers are now deeply interested in the phytochemical constituents of mushrooms,

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Shamtsyan, M., B. Kolesnikov, M. Friui, and S. Sorokin. "Potential of mushroom bioactive compounds for use in pharmacology." E3S Web of Conferences 460 (2023): 01003. http://dx.doi.org/10.1051/e3sconf/202346001003.

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Mushrooms contain many different biologically active compounds. The immunomodulatory action of mushroom β-glucans has been shown. Native liquids of mushroom cultivation can be sources of different valuable enzymes with significant potential for use in medicine and pharmacology.

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10

Luo, Jing, Kumar Ganesan, and Baojun Xu. "Unlocking the Power: New Insights into the Anti-Aging Properties of Mushrooms." Journal of Fungi 10, no. 3 (2024): 215. http://dx.doi.org/10.3390/jof10030215.

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Aging is a complex biological process that is influenced by both intrinsic and extrinsic factors. Recently, it has been discovered that reactive oxygen species can accelerate the aging process, leading to an increased incidence of age-related diseases that are characteristic of aging. This review aims to discuss the potential of mushrooms as a dietary intervention for anti-aging, focusing on their nutritional perspective. Mushrooms contain various bioactive compounds, including carbohydrates, bioactive proteins, fungal lipids, and phenolic compounds. These compounds have shown promising effect

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Suzuki, Tomohiro. "Genetic sequence analysis and characterization of bioactive compounds in mushroom-forming fungi." Bioscience, Biotechnology, and Biochemistry 85, no. 1 (2021): 8–12. http://dx.doi.org/10.1093/bbb/zbaa067.

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Abstract Mushroom-forming fungi produce unique bioactive compounds that have potential applications as medicines, supplements, and agrochemicals. Thus, it is necessary to clarify the biosynthetic pathways of these compounds using genome and transcriptome analyses. This review introduces some of our research on bioactive compounds isolated from mushrooms, as well as genetic analysis with next-generation sequencing.

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Seo, Dong Joo, and Changsun Choi. "Antiviral Bioactive Compounds of Mushrooms and Their Antiviral Mechanisms: A Review." Viruses 13, no. 2 (2021): 350. http://dx.doi.org/10.3390/v13020350.

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Mushrooms are used in their natural form as a food supplement and food additive. In addition, several bioactive compounds beneficial for human health have been derived from mushrooms. Among them, polysaccharides, carbohydrate-binding protein, peptides, proteins, enzymes, polyphenols, triterpenes, triterpenoids, and several other compounds exert antiviral activity against DNA and RNA viruses. Their antiviral targets were mostly virus entry, viral genome replication, viral proteins, and cellular proteins and influenced immune modulation, which was evaluated through pre-, simultaneous-, co-, and

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Kawagishi, Hirokazu. "Chemical studies on bioactive compounds related to higher fungi." Bioscience, Biotechnology, and Biochemistry 85, no. 1 (2021): 1–7. http://dx.doi.org/10.1093/bbb/zbaa072.

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Abstract Hericium erinaceus (Yamabushitake in Japan) is a well-known edible and medicinal mushroom. We discovered antidementia compounds, hericenones C to H, from the fruiting bodies and erinacine A to I from the cultured mycelia of the fungus. Based on the data of the compounds, several clinical experiments were performed using the fungus. “Fairy rings” is a phenomenon that turfgrass grows more prolific or inhibited than the surrounding area as a ring and then occasionally mushrooms develop on the ring. We found fairy-ring causing principles “fairy chemicals” and the biosynthetic routes of th

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Rahi, Deepak K., and Deepika Malik. "Diversity of Mushrooms and Their Metabolites of Nutraceutical and Therapeutic Significance." Journal of Mycology 2016 (January 10, 2016): 1–18. http://dx.doi.org/10.1155/2016/7654123.

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Mushrooms are well known for their nutritional as well as therapeutic values worldwide. Interest in mushrooms has peaked because immunity and cellular protection are important issues for health conscious consumers and for those individuals who are dealing with serious health issues. Mushrooms generally belong to Basidiomycetes which harbors numerous mushroom species with diversity of metabolites of nutraceutical and therapeutic significance. They have been reported to be the most valuable ones for humans. Investigations on the therapeutic and nutritional properties of mushrooms are underway th

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Harshith Kumar H N, Rakshitha H S, Ramya S, and Sinchana H Gowda. "A Review of Enzyme Inhibitory Activities and Therapeutic Potential of Selected Mushroom Species." Journal of Pharma Insights and Research 2, no. 5 (2024): 182–90. http://dx.doi.org/10.69613/r1pj1728.

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Medicinal mushrooms contain diverse bioactive compounds that exhibit significant enzyme inhibitory properties, particularly against α-amylase and lipase enzymes. Five mushroom species - Hericium tessulatus, Lentinula edodes, Termitomyces microcarpus, Schizophyllum commune, and Tricholoma matsutake - were evaluated for their therapeutic potential in metabolic disorders. The analysis of their chemical constituents revealed high concentrations of polysaccharides (15-35%), phenolic compounds (2-8%), and terpenoids (1-4%). L. edodes showed the strongest α-amylase inhibition with an IC50 value of 2.

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Julia Kirha, Thejasenuo, Tarei Newme, and Anita Joychan. "Types of mushrooms and their bioactive constituents used in the treatment of cancer: A review." International Journal of Current Research in Biosciences and Plant Biology 10, no. 2 (2023): 23–32. http://dx.doi.org/10.20546/ijcrbp.2023.1002.003.

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Mushrooms have been a culinary and folk medicine since ancient times. Recently overwhelming interest in pharmaceutical potential of mushrooms have been witnessed. One of the main reasons being the properties of mushroom such as immunomodulatory, anti-oxidant, anti-diabetic, anti-tumor, anti-cancer, anti-allergic, nephroprotective, and anti-microbial gents. The anti-cancer compounds present in medicinal mushrooms leads to apoptosis, and eventually inhibiting cancer cells proliferation. The review undertaken explores the types of medicinal mushrooms and active compounds where, clinical trials un

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Törős, Gréta, Hassan El-Ramady, József Prokisch, et al. "Modulation of the Gut Microbiota with Prebiotics and Antimicrobial Agents from Pleurotus ostreatus Mushroom." Foods 12, no. 10 (2023): 2010. http://dx.doi.org/10.3390/foods12102010.

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Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium, fruiting body, and spent substrate. The mushroom is rich in nondigestible carbohydrates like chitin and glucan, which act as prebiotics and support the growth and activity of beneficial gut bacteria, thereby maintaining a healthy balance of gut microbiota and reducing the risk of antibiotic resistance. The bioactive compounds in P. ostreatus mushrooms, including polysaccharides (glucans, chitin) and secondary metaboli

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18

H., Rama Subba Reddy. "A comprehensive review of a novel approach to the anti-diabetic properties of edible mushrooms." Journal of Biodiversity and Environmental Sciences (JBES) 24, no. 6 (2024): 52–57. https://doi.org/10.5281/zenodo.15080952.

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Mushrooms, part of the “Fungi” family is well-known for their medical benefits and accessibility globally. Diabetes has become more commonplace worldwide in recent times, which has made the search for alternate treatment approaches necessary. Because of their possible anti-diabetic effects, edible mushrooms—a natural source of bioactive compounds—have drawn interest. This research assesses the possible anti-diabetic benefits of edible mushrooms, concentrating on their bioactive constituents and mechanisms that modulate insulin sensitivity and glucose metabolism, and emp

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Elsayed, Elsayed A., Hesham El Enshasy, Mohammad A. M. Wadaan, and Ramlan Aziz. "Mushrooms: A Potential Natural Source of Anti-Inflammatory Compounds for Medical Applications." Mediators of Inflammation 2014 (2014): 1–15. http://dx.doi.org/10.1155/2014/805841.

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For centuries, macrofungi have been used as food and medicine in different parts of the world. This is mainly attributed to their nutritional value as a potential source of carbohydrates, proteins, amino acids, and minerals. In addition, they also include many bioactive metabolites which make mushrooms and truffles common components in folk medicine, especially in Africa, the Middle East, China, and Japan. The reported medicinal effects of mushrooms include anti-inflammatory effects, with anti-inflammatory compounds of mushrooms comprising a highly diversified group in terms of their chemical

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Chinonso, Ukaegbu Ishmael, Jalal K. C. A, Shah Samiur Rashid, Shaheen Sarkar, Hazrulrizawati Abd Hamid, and Azmi N. S. "BETWEEN THE BIOACTIVE EXTRACTS OF EDIBLE MUSHROOMS AND PHARMACOLOGICALLY IMPORTANT NANOPARTICLES: NEED FOR THE INVESTIGATION OF A SYNERGISTIC COMBINATION - A MINI REVIEW." Asian Journal of Pharmaceutical and Clinical Research 10, no. 3 (2017): 13. http://dx.doi.org/10.22159/ajpcr.2017.v10i3.15406.

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ABSTRACTThe pharmacological potential of bioactive compounds extracted from mushrooms has been studied to a reasonable level. In the same vein, thebioactivity of nanoparticles has also been investigated and reported to be of potential pharmacological benefit. No doubt, there is a reasonableamount of claims regarding the vast activity of the mushroom extracts and nanoparticles on the tested cell lines and microorganisms. In this paper,a review of the recent application of bioactive compounds extracted from two edible mushrooms (Coprinus comatus and Lactarius deliciosus), aswell as some of the r

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Zeb, Mehreen, and Chow H. Lee. "Medicinal Properties and Bioactive Compounds from Wild Mushrooms Native to North America." Molecules 26, no. 2 (2021): 251. http://dx.doi.org/10.3390/molecules26020251.

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Mushrooms, the fruiting bodies of fungi, are known for a long time in different cultures around the world to possess medicinal properties and are used to treat various human diseases. Mushrooms that are parts of traditional medicine in Asia had been extensively studied and this has led to identification of their bioactive ingredients. North America, while home to one of the world’s largest and diverse ecological systems, has not subjected its natural resources especially its diverse array of mushroom species for bioprospecting purposes: Are mushrooms native to North America a good source for d

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Kumar, Harsh, Kanchan Bhardwaj, Ruchi Sharma, et al. "Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications." Journal of Fungi 7, no. 6 (2021): 427. http://dx.doi.org/10.3390/jof7060427.

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Currently, the food and agricultural sectors are concerned about environmental problems caused by raw material waste, and they are looking for strategies to reduce the growing amount of waste disposal. Now, approaches are being explored that could increment and provide value-added products from agricultural waste to contribute to the circular economy and environmental protection. Edible mushrooms have been globally appreciated for their medicinal properties and nutritional value, but during the mushroom production process nearly one-fifth of the mushroom gets wasted. Therefore, improper dispos

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Anil Kumar, Nanjangud V., Cristina Quispe, Jesús Herrera-Bravo, et al. "Potential of Mushrooms Bioactive for the Treatment of Skin Diseases and Disorders." Journal of Food Biochemistry 2023 (December 12, 2023): 1–26. http://dx.doi.org/10.1155/2023/5915769.

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Mushrooms have long been revered not only as a staple food source but also for their potential medicinal properties. Their role as a natural repository of bioactive compounds positions them uniquely in the pharmaceutical domain, with particular relevance to cosmeceuticals and nutricosmetics. The global ethnobotanical and ethnopharmacological chronicles highlight the traditional application of mushrooms against many diseases, with many even finding their way into cosmetic formulations. This review aims to consolidate the existing knowledge regarding the efficaciousness of mushroom-derived bioac

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Mkhize, Senzosenkosi Surprise, Mthokozisi Blessing Cedric Simelane, Nkoana Ishmael Mongalo, and Ofentse Jacob Pooe. "Bioprospecting the Biological Effects of Cultivating Pleurotus ostreatus Mushrooms from Selected Agro-Wastes and Maize Flour Supplements." Journal of Food Biochemistry 2023 (March 29, 2023): 1–16. http://dx.doi.org/10.1155/2023/2762972.

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Pleurotus mushrooms are valuable food supplements with health and environmental restorative potential. In this paper, we sought to evaluate the biological activities and profile the bioactive compounds found in Pleurotus ostreatus cultivated from agro-waste supplemented with maize flour. We investigated carbon to nitrogen (C/N), antimicrobial, antioxidant, and antimalarial potential for the varying supplementation during mushroom cultivation. GCMS was utilized for screening bioactive compounds found in P. ostreatus. Changes in supplementation directly correlate with changes in compound profili

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Sari, Ota Yulia, Wahyu Aji Mahardika, Nadhila Mutia Afsari, and Ivan Permana Putra. "Eksplorasi Jamur Desa Tulung Agung, Lampung Timur dan Potensi Pemanfaatannya." Bioma : Berkala Ilmiah Biologi 24, no. 2 (2023): 105–19. http://dx.doi.org/10.14710/bioma.24.2.105-119.

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Mushrooms an be found in various places, such as litter, rotten wood, trees, and soil around residential areas. Tulung Agung Village in East Lampung Regency has various kinds of vegetation and several other abiotic factors that support the growth of mushroom. The study of mushroom’s exploration could elaborate the knowledge about mushroom diversity in resdential areas. This study aims to explore the types of mushrooms based on the description of their fruiting bodies from the residential location of Tulung Agung Village, District Pekalongan, East Lampung Regency, Lampung. The methods used were

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Espejel-Sánchez, Karen I., Teodoro Espinosa-Solares, Benito Reyes-Trejo, Guillermina Hernández-Rodríguez, José M. Cunill-Flores, and Diana Guerra-Ramírez. "Nutritional value and thermal degradation of bioactive compounds in wild edible mushrooms." Revista Chapingo Serie Ciencias Forestales y del Ambiente 27, no. 3 (2021): 337–54. http://dx.doi.org/10.5154/r.rchscfa.2020.12.078.

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Introduction: Nutritional potential of wild edible mushrooms and loss of their nutraceutical properties during cooking have been little examined. Objective: To evaluate the nutritional content and effect of heat treatment on nutraceutical properties in the wild species Lactarius indigo (Schwein.) Fr. (blue mushroom), Ramaria flava (Schaeff.) Quél. (changle) and Hypomyces lactifluorum (Schwein.) Tul. & C. Tul. (lobster mushroom), collected in temperate pine and oak forests of the Sierra Norte de Puebla. Materials and methods: The mushrooms were collected in the company of “traditional mushr

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Uffelman, Cassi N., Katrina A. Doenges, Michael L. Armstrong, et al. "Metabolomics Profiling of White Button, Crimini, Portabella, Lion’s Mane, Maitake, Oyster, and Shiitake Mushrooms Using Untargeted Metabolomics and Targeted Amino Acid Analysis." Foods 12, no. 16 (2023): 2985. http://dx.doi.org/10.3390/foods12162985.

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Mushrooms contain multiple essential nutrients and health-promoting bioactive compounds, including the amino acid L-ergothioneine. Knowledge of the chemical composition of different mushroom varieties will aid research on their health-promoting properties. We compared the metabolomes of fresh raw white button, crimini, portabella, lion’s mane, maitake, oyster, and shiitake mushrooms using untargeted liquid chromatography mass spectrometry (LC/MS)-based metabolomics. We also quantified amino acid concentrations, including L-ergothioneine, a potential antioxidant which is not synthesized by plan

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Abebaw, Gashaw. "Review on: Nutrtional Value and Health Benefits of Edible Mushroom." Journal of Engineering and Applied Sciences Technology 2, no. 4 (2020): 1–2. http://dx.doi.org/10.47363/jeast/2020(2)113.

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This review showed the biological properties present in mushrooms have been extensively studied. Besides nutritional properties, mushrooms have attracted market attention because they are a potential source of bioactive compounds able to perform several functions in organisms with benefits for consumer health. Nowadays, mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, and sodium: also, they are cholesterol-free. Besides, mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber. All togethe

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Nam, Miso, Ji Yeon Choi, and Min-Sun Kim. "Metabolic Profiles, Bioactive Compounds, and Antioxidant Capacity in Lentinula edodes Cultivated on Log versus Sawdust Substrates." Biomolecules 11, no. 11 (2021): 1654. http://dx.doi.org/10.3390/biom11111654.

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Lentinula edodes (shiitake) is a popular nutritious edible mushroom with a desirable aroma and flavor. Traditional cultivation of L. edodes on beds of logs has been replaced by cultivation on sawdust, but the effects of cultivation changes on L. edodes mushrooms have not been well characterized. We determined the metabolic profile, bioactive compounds, and antioxidant capacity in L. edodes grown on log or sawdust substrates. Metabolic profiles of L. edodes extracts were determined by 1H nuclear magnetic resonance (NMR) and ultra-performance liquid chromatography to quadrupole time-of-flight ma

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Fogarasi, Melinda, Sonia Socaci, Francisc Dulf, et al. "Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms." Molecules 23, no. 12 (2018): 3272. http://dx.doi.org/10.3390/molecules23123272.

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This study aimed to determine the chemical composition, fatty acids, volatile profile and phenolic compounds profiles from five wild edible mushrooms (Agaricus bisporus, Pleurotus ostreatus, Cantharellus cibarius, Boletus edulis, Lactarius piperatus) from Romania. The results indicated that the dried fruiting bodies of selected mushrooms were rich in proteins (36.24 g/100 g dw-Boletus edulis) and carbohydrates (62.45 g/100 g dw-Lactarius piperatus). 4-Hydroxybenzoic acid and cinnamic acid, were the main phenolic compound present in all selected species. Additionally, the fatty acid pattern inc

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Niego, Allen Grace, Sylvie Rapior, Naritsada Thongklang, et al. "Macrofungi as a Nutraceutical Source: Promising Bioactive Compounds and Market Value." Journal of Fungi 7, no. 5 (2021): 397. http://dx.doi.org/10.3390/jof7050397.

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Macrofungi production and economic value have been increasing globally. The demand for macrofungi has expanded rapidly owing to their popularity among consumers, pleasant taste, and unique flavors. The presence of high quality proteins, polysaccharides, unsaturated fatty acids, minerals, triterpene sterols, and secondary metabolites makes macrofungi an important commodity. Macrofungi are well known for their ability to protect from or cure various health problems, such as immunodeficiency, cancer, inflammation, hypertension, hyperlipidemia, hypercholesterolemia, and obesity. Many studies have

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Pilco, Carlos Jácome, José Luis Altuna Vazquez, Nataly Chuquiana Mopocita, Diana Pacheco Muñoz, and Erika Sinchi Carchichabla. "Processes For The Transformation Of Fruit And Vegetable Residues For The Production Of Edible Mushrooms." Migration Letters 21, S6 (2024): 1060–72. http://dx.doi.org/10.59670/ml.v21is6.8161.

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The cultivation of edible mushrooms from fruit and vegetable residues presents itself as a promising solution for the sustainable utilization of these wastes and the production of nutritious food. Fruit and vegetable residues include crop residues, leaves, branches and unsold products, which contain a wide range of nutrients and bioactive compounds. These are used as substrate for the cultivation of edible mushrooms. Edible mushrooms, such as mushrooms, shiitake and pleurotus, are appreciated worldwide for their taste, texture and nutritional properties. They contain protein, fiber, vitamins,

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Singh, Akruti, Ramesh Kumar Saini, Amit Kumar, Prince Chawla, and Ravinder Kaushik. "Mushrooms as Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products." Foods 14, no. 5 (2025): 741. https://doi.org/10.3390/foods14050741.

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Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide a distinguishable taste and aroma and are an essential source of vitamin D2, vitamin B complex, hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs), terpenes, sterols, and β-glucans. Edible mushroom varieties such as Hericium erinaceus, Ganoderma sp., and Lentinula edodes are recognized as functional foods due to their remarkable potential for disease prevention and promotion of overall health and well-being. These varieties have antioxidants, ant

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Pathan, S. M.* Dr. Pendbhaje N. S. Gaikwad D. S. Gondkar R. S. Gayke S. A. "Analysis of Bioactive Compounds in Indigenous Mushrooms for Neurodegenerative Treatments." International Journal of Pharmaceutical Sciences 3, no. 3 (2025): 1848–50. https://doi.org/10.5281/zenodo.15050752.

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Neurodegenerative disorders, such as Alzheimer’s disease (AD), Parkinson’s disease (PD), and Huntington’s disease (HD), pose a major global health challenge. Growing research efforts have been directed toward bioactive compounds sourced from nature, particularly mushrooms, due to their neuroprotective effects. Indigenous mushrooms are rich in bioactive molecules, including polysaccharides, terpenoids, phenolic compounds, and alkaloids, which demonstrate antioxidant, anti-inflammatory, and neurodegenerative properties. This review examines the potential of indigenous mushrooms

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Beelman, Robert B., Michael D. Kalaras, and John P. Richie. "Micronutrients and Bioactive Compounds in Mushrooms." Nutrition Today 54, no. 1 (2019): 16–22. http://dx.doi.org/10.1097/nt.0000000000000315.

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Villalobos-Pezos, Marcelo, Ociel Muñoz Fariña, Kong Shun Ah-Hen, et al. "Effects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom Cyttaria espinosae Lloyd (Digüeñe Mushroom)." Journal of Fungi 11, no. 1 (2024): 13. https://doi.org/10.3390/jof11010013.

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The wild mushroom Cyttaria espinosae, also known as digüeñe, is a parasitic ascomycete of Nothofagus trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is highly sought after. Edible wild mushrooms, rich in bioactive compounds, are a potential source of health-promoting components. In the case of C. espinosae, research on its bioactive compounds is still lacking as is research, on the effect of preservation treatments on these compounds due to its perishability. This study evaluates the effec

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Venugopal, Kavya, and Emilia Bernaś. "Effect of Blanching Methods and Probiotic Bacteria on the Bioactive Compounds and Physicochemical Parameters of Fermented Brown Agaricus bisporus and Imleria badia Mushrooms." Acta Universitatis Cibiniensis. Series E: Food Technology 28, no. 1 (2024): 115–28. http://dx.doi.org/10.2478/aucft-2024-0010.

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Abstract The brown A. bisporus - a cultivated species and I. badia – a wild species of mushroom containing health-promoting properties has been selected to create functional foods. Therefore, the study analyzed the effect of the blanching method, fermentation temperature and addition of probiotic bacteria on the course of lactic fermentation and changes in mushrooms quality. The mushroom caps were blanched in water for 30 s and 2 min, followed by microwave-blanching for 2 min. To increase the effectiveness of fermentation and bioactivity of the product a starter culture of Lactobacillus acidop

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Li, Na, Hongbo Li, Zhenbin Liu, Gao Feng, Chunyang Shi, and Yue Wu. "Unveiling the Therapeutic Potentials of Mushroom Bioactive Compounds in Alzheimer’s Disease." Foods 12, no. 15 (2023): 2972. http://dx.doi.org/10.3390/foods12152972.

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Alzheimer’s disease (AD) stands as a prevailing neurodegenerative condition (NDs), leading to the gradual deterioration of brain cells and subsequent declines in memory, thinking, behavior, and emotion. Despite the intensive research efforts and advances, an effective curative treatment for the disease has not yet been found. Mushrooms, esteemed globally for their exquisite flavors and abundant nutritional benefits, also hold a wealth of health-promoting compounds that contribute to improving AD health. These compounds encompass polysaccharides, proteins, lipids, terpenoids, phenols, and vario

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Venturella, Giuseppe, Valeria Ferraro, Fortunato Cirlincione, and Maria Letizia Gargano. "Medicinal Mushrooms: Bioactive Compounds, Use, and Clinical Trials." International Journal of Molecular Sciences 22, no. 2 (2021): 634. http://dx.doi.org/10.3390/ijms22020634.

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Medicinal mushrooms have important health benefits and exhibit a broad spectrum of pharmacological activities, including antiallergic, antibacterial, antifungal, anti-inflammatory, antioxidative, antiviral, cytotoxic, immunomodulating, antidepressive, antihyperlipidemic, antidiabetic, digestive, hepatoprotective, neuroprotective, nephroprotective, osteoprotective, and hypotensive activities. The growing interest in mycotherapy requires a strong commitment from the scientific community to expand clinical trials and to propose supplements of safe origin and genetic purity. Bioactive compounds of

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Venturella, Giuseppe, Valeria Ferraro, Fortunato Cirlincione, and Maria Letizia Gargano. "Medicinal Mushrooms: Bioactive Compounds, Use, and Clinical Trials." International Journal of Molecular Sciences 22, no. 2 (2021): 634. http://dx.doi.org/10.3390/ijms22020634.

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Medicinal mushrooms have important health benefits and exhibit a broad spectrum of pharmacological activities, including antiallergic, antibacterial, antifungal, anti-inflammatory, antioxidative, antiviral, cytotoxic, immunomodulating, antidepressive, antihyperlipidemic, antidiabetic, digestive, hepatoprotective, neuroprotective, nephroprotective, osteoprotective, and hypotensive activities. The growing interest in mycotherapy requires a strong commitment from the scientific community to expand clinical trials and to propose supplements of safe origin and genetic purity. Bioactive compounds of

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Akshay B. Sathvara and Charusheela D. Afuwale. "A Comprehensive Review on Mushrooms as a Nutraceutical Superfood." International Journal of Contemporary Microbiology 10, no. 2 (2024): 22–33. http://dx.doi.org/10.37506/3038td36.

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This review study looks into the array of Nutraceutical superfoods, with a particular emphasis on the significance of mushrooms in boosting nutrition and health. Mushrooms contain several bioactive components, such as β-glucans, antioxidants, and ergothioneine, which may provide health advantages. The major purpose of this study is to fully examine the therapeutic characteristics of mushrooms, particularly their anti-inflammatory, antioxidant, and immune-modulating actions. This study aims to provide light on how mushrooms may have therapeutic potential in the treatment of chronic diseases suc

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Martinez-Burgos, Walter José, Everaldo Montes Montes, Roberta Pozzan, et al. "Bioactive Compounds Produced by Macromycetes for Application in the Pharmaceutical Sector: Patents and Products." Fermentation 10, no. 6 (2024): 275. http://dx.doi.org/10.3390/fermentation10060275.

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It is widely known that mushrooms present several properties with applications in the medicinal and pharmaceutical sectors, including antimicrobial, immunomodulatory, antioxidant, hypotensive, neuroprotective, and anti-inflammatory activities. This article aims to review examples of the bioactive metabolites responsible for those activities, such as polysaccharides, phenols and polyphenols, terpenes, peptides, alkaloids, and steroids, which are produced by several relevant mushroom species. It also discusses their production through solid-state fermentation and submerged fermentation, as well

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Reddy, H. Rama Subba, M. Vijaya Kumar, G. Lakshmaiah, et al. "Exploring the Anti-diabetic Properties of Edible Mushrooms: A Comprehensive Review." UTTAR PRADESH JOURNAL OF ZOOLOGY 45, no. 15 (2024): 387–93. http://dx.doi.org/10.56557/upjoz/2024/v45i154255.

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Mushrooms, part of the “Fungi” family is well-known for their medical benefits and accessibility globally. Diabetes has become more commonplace worldwide in recent times, which has made the search for alternate treatment approaches necessary. Because of their possible anti-diabetic effects, edible mushrooms—a natural source of bioactive compounds—have drawn interest. This research assesses the possible anti-diabetic benefits of edible mushrooms, concentrating on their bioactive constituents and mechanisms that modulate insulin sensitivity and glucose metabolism, and emphasises their potential

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Fogarasi, Melinda, Maria-Ioana Socaciu, Claudiu-Dan Sălăgean, et al. "Comparison of Different Extraction Solvents for Characterization of Antioxidant Potential and Polyphenolic Composition in Boletus edulis and Cantharellus cibarius Mushrooms from Romania." Molecules 26, no. 24 (2021): 7508. http://dx.doi.org/10.3390/molecules26247508.

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Edible mushrooms are well-known for their nutritional benefits and low energy density. In addition, mushroom extracts contain various bioactive compounds that account for their antioxidant activity; the applied extraction conditions influence the extraction efficiency of such compounds. Therefore, this study investigates the effects of four extractants on the content of polyphenols and antioxidant properties of Boletus edulis and Cantharellus cibarius mushrooms, aiming to optimize the extraction process. Powders of B. edulis and C. cibarius mushrooms were subjected to extraction with acidic wa

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Tiupova, Alona, Remigiusz Olędzki, and Joanna Harasym. "Physicochemical, Functional, and Antioxidative Characteristics of Oyster Mushrooms." Applied Sciences 15, no. 3 (2025): 1655. https://doi.org/10.3390/app15031655.

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Oyster mushrooms (Pleurotus species) have gained significant attention in food science and nutrition due to their exceptional nutritional and functional properties. This review examines various oyster mushroom species’ comprehensive physicochemical characteristics, functional attributes, and antioxidative properties. Through analysis of current literature, we establish that oyster mushrooms contain substantial amounts of protein (15–30%), carbohydrates (43–60%), dietary fibre, and essential micronutrients while maintaining low-fat content (~1.2%). The mushrooms demonstrate significant antioxid

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Muhammad Aftab Shafiq, Hadj Henni Imene, Hira Tasneem, Sidra Tul Muntaha, Muhammad Abdullahi Almu, and Sana Nasir. "THE ROLE OF MUSHROOMS AND THEIR BIOACTIVE COMPOUNDS IN CANCER PREVENTION AND TREATMENT." Insights-Journal of Health and Rehabilitation 3, no. 3 (Health & Allied) (2025): 291–304. https://doi.org/10.71000/85cxny11.

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Background: Cancer remains one of the most significant global health concerns, contributing to high morbidity and mortality rates. Conventional treatments such as chemotherapy, radiation therapy, and targeted therapies are widely used but often come with significant limitations, including severe side effects, resistance development, and compromised quality of life. The search for safer and more effective complementary therapies has led to growing interest in natural compounds with anticancer potential. Medicinal mushrooms have long been valued in traditional medicine for their nutritional and

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Venugopal, Kavya, Paweł Satora, Katarzyna Kała, et al. "Fermented, Freeze-Dried Snacks from Lactarius deliciosus as a Source of Functional Compounds and Lactic Acid Bacteria." Molecules 30, no. 7 (2025): 1566. https://doi.org/10.3390/molecules30071566.

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Lactarius deliciosus is an edible, seasonal, wild-growing forest mushroom with significant functional properties and potential applications in health-promoting foods. The aim of the study was to compare the level of selected functional compounds (minerals, phenols, indoles, L-phenylalanine, lovastatin, ergothioneine, glucans, chitin, chitosan) and Lactic Acid Bacteria (LAB) in freeze-dried snacks made from the fermented caps of L. deliciosus mushrooms. The snacks were made from mushrooms blanched in water or microwave, and fermentation was carried out using one of the strains of probiotic bact

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Kumar, Krishan, Rahul Mehra, Raquel P. F. Guiné, et al. "Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects." Foods 10, no. 12 (2021): 2996. http://dx.doi.org/10.3390/foods10122996.

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Mushrooms are well-known functional foods due to the presence of a huge quantity of nutraceutical components. These are well recognized for their nutritional importance such as high protein, low fat, and low energy contents. These are rich in minerals such as iron, phosphorus, as well as in vitamins like riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. They also contain bioactive constituents like secondary metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds, lactones, sterols, nucleotide analogues, vitamins, and metal chelating agents) and polysacchar

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Antunes, Pamela dos S., Lígia Erpen-Dalla Corte, Janaina CM Bueno, et al. "Firmness and biochemical composition of Shitake and Shimeji commercialized in natura and consumers' opinion survey." Horticultura Brasileira 39, no. 4 (2021): 425–31. http://dx.doi.org/10.1590/s0102-0536-20210412.

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ABSTRACT Mushroom production has been growing in Brazil due to the culinary versatility of this food and its high nutritional value. However, few studies associating the aspects of its quality with the profile and preference of its consumers can be found in literature. Thus, in this study, we aimed to evaluate the firmness and biochemical composition of Shimeji and Shitake, as well as, the consumers’ profile and preference for purchasing these mushrooms. The mushrooms were characterized by firmness, protein and lipid content, total phenolic compounds, total flavonoids and antioxidation activit

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Bekiaris, Georgios, Dimitra Tagkouli, Georgios Koutrotsios, Nick Kalogeropoulos, and Georgios I. Zervakis. "Pleurotus Mushrooms Content in Glucans and Ergosterol Assessed by ATR-FTIR Spectroscopy and Multivariate Analysis." Foods 9, no. 4 (2020): 535. http://dx.doi.org/10.3390/foods9040535.

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Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy was used to monitor the infrared absorption spectra of 79 mushroom samples from 29 Pleurotus ostreatus, P. eryngii and P. nebrodensis strains cultivated on wheat straw, grape marc and/or by-products of the olive industry. The spectroscopic analysis provided a chemical insight into the mushrooms examined, while qualitative and quantitative differences in regions related to proteins, phenolic compounds and polysaccharides were revealed among the species and substrates studied. Moreover, by using advanced chemometrics

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