Biological values of cultivated mushrooms-a review

Research output: Contribution to journalReview article

Abstract

Cultivated mushrooms are not only valuable foods of our age (functional foods) but contain certain benefi cial chemical components (high level of K and P, very low content of Na, considerable quantities of some microelements, high and valuable protein but low fat contents). Some cultivated mushrooms have anti-carcinogenic effects caused fi rst of all by polysaccharides (Lentinan: Lentinula edodes) and by triterpenoids (ganoderic acids: Ganoderma lucidum or unsaturated fatty acids: linoleic, linolenic acids); antidiabetic effects, which can improve the sugar metabolism of patients (Coprinus comatus, Ganoderma lucidum, Agaricus bisporus); anti-microbial effects, caused partly by smaller triterpenoids or by higher molecules, i.e. by direct or indirect effects: via stimulation of the immune system. Certain mushrooms have antioxidant effects, provided mostly by higher radical scavenging activity of phenolic (fl avonoid) components. The chemical composition and its biological effects form together the biological values of the cultivated mushrooms.

Original languageEnglish
Pages (from-to)229-240
Number of pages12
JournalActa Alimentaria
Volume48
Issue number2
DOIs
Publication statusPublished - Jun 1 2019

Fingerprint

Agaricales
mushrooms
Reishi
Ganoderma lucidum
triterpenoids
Coprinus comatus
Lentinan
Coprinus
Shiitake Mushrooms
Anticarcinogenic Agents
Agaricus
Lentinula edodes
glycemic effect
Functional Food
Agaricus bisporus
anticarcinogenic activity
anti-infective properties
linolenic acid
Unsaturated Fatty Acids
Hypoglycemic Agents

Keywords

  • Anti-carcinogenic
  • Antidiabetic
  • Antimicrobial
  • Antioxidant effects
  • Chemical components
  • Cultivated mushrooms
  • Nutritional values

ASJC Scopus subject areas

  • Food Science

Cite this

Biological values of cultivated mushrooms-a review. / Vetter, J.

In: Acta Alimentaria, Vol. 48, No. 2, 01.06.2019, p. 229-240.

Research output: Contribution to journalReview article

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