Biological values of cultivated mushrooms-a review

Research output: Contribution to journalReview article

1 Citation (Scopus)

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 2019

Keywords

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

ASJC Scopus subject areas

  • Food Science

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