Mushrooms have long been a vital nutrient resource with beneficial impacts on human beings. There are many different types of mushrooms, each having a distinct taste and aroma. White, brown, and Portobello mushrooms are the more frequently consumed varieties, while Shiitake, Reishi, and Maitake, among others, are becoming more popular and accepted in the Western world due to their claimed health benefits. Mushrooms’ rising popularity is also linked to the desire of people to preserve health by eating food that satisfies their nutritional requirements while still offering additional health advantages. There is a long tradition of Asian cultures consuming mushrooms not only as a food product but also for their healing qualities. Mushrooms are low in calories and a good source of nutrients like protein, fiber, and vitamins such as vitamins B1 and B2, and trace elements like iron, selenium, and zinc. As a result, they are known as a ‘superfood,’ a market that is now growing more.
There’s a lot of science out there on how mushrooms can help with digestion, improve immunity, strengthen bones, help with weight management, improve mental well-being, and enhance athletic performance. The aim of this essay is to illustrate the nutritional and health advantages of mushrooms, indicating that mushrooms are a food product ‘growing beyond being regarded as a simple ingredient.’ Mushrooms also have an appealing taste, which is their primary selling argument. While taste is crucial, there is growing interest in the many other health advantages that mushrooms can provide.
Nutritional Profile of Mushrooms
Several edible mushrooms have been established as functional foods since they possess remarkable health-promoting properties. As an integral component of a balanced, healthy diet, mushrooms offer vitamins, particularly various B vitamins such as thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, cobalamin, and biologically active vitamin D, an intrinsic high-quality vegan source of ergosterol. They are also a particularly good source of essential minerals such as the antioxidant element selenium, as well as copper, potassium, phosphorus, and zinc. Mushroom varieties also contain dietary fiber with diverse physiological functions and bioactive compounds associated with the enhancement of immune responses, maintenance of normal intestinal microbiota, antioxidant and antimicrobial effects, and systemic antimicrobial resistance.
Mushrooms have a remarkably low-calorie content; hence, they are compatible with a wide range of dietary patterns. Most fresh mushrooms are over 80-90% water, and their calorie content ranges between 20-40 kcal/100 g, thus allowing large amounts to be consumed without too many calories. Apart from moisture and calorie content, non-water components account for the largest share of the fruiting body of fresh mushrooms, with protein contents being highly important as they range from 16-33% dry matter. The major component of the non-protein fraction of the dry matter in mushrooms is carbohydrate, including a portion of polysaccharides composed of dietary fibers and chitin, while free sugars are present in negligible amounts. Mushrooms also contain minute amounts of lipids, with the prevalence being the subgroup of unsaturated fatty acids and, of course, ALA. The versatility of mushrooms in terms of nutritional and organoleptic properties has led to their inclusion in the category of vegetables, improving dietary diversity and consumption of micronutrients, especially for toddlers and other young children, women of reproductive age, pregnant women, and lactating women.
Health Benefits of Mushrooms
Mushrooms are often referred to as the ‘forgotten kingdom’ or the ‘silent health promoters’ due to their tremendous appeal. They are seen as functional or medical foods that provide health benefits beyond basic nutrition. No scientific study has demonstrated the negative aspects of fungi on health or on life forms. This emphasizes that mushroom nutrients can be used as prophylactic and therapeutic agents against various diseases in humans. The scientific value and medicinal properties of mushrooms must be promoted to improve human health as well as their nutritional value. Mushrooms can be positioned as natural food, particularly when it comes to organic synthesis and research for new drugs. Scientific evidence suggests that regular consumption of mushrooms can prevent or forestall age-related degenerative disorders like dementia, heart disease, diabetes, and related metabolic diseases. Mushrooms are unique because they combat diseases by keeping the general populace healthy rather than by killing specific pathogens. In addition to their remarkable nutritional profile, mushrooms are invaluable in the improvement and maintenance of good health. They exhibit several vital physiological and preventive roles, and safeguard health from a wide range of pathogens or diseases. Furthermore, with increasing strain and mental stress, food habits have shifted to the consumption of high-fat foods and low-quality nutrient-dense foods. In this respect, mushrooms can serve as important nutritional supplements.
Immune System Support
Mushrooms, and specifically the beta-glucans found in their cell walls, have been shown to help bolster immune function by enhancing immune cell responses. Studies report enhanced macrophage and NK cell activation due to the presence of these polysaccharides. While not all varieties of mushrooms contain beta-glucans, the presence of these polysaccharides in some species correlates with increased immunoreactivity in various experimental models. In addition to beta-glucans, polysaccharides like those found in mushrooms have been reported to help regulate the production of cytokines and the interactions among immune cells, help regulate inflammation, and stimulate the immune system by initiating a favorable response. Beta-glucans and polysaccharides are two of the most well-studied compounds present in mushrooms with interesting health-promoting properties.
Increasing yogurt with reishi and cordyceps mushroom powders increased natural killer cell activity in male volunteers by 58% after 6 weeks. Healthy women had improved white blood cell function after 1 month of increasing their regular intake of reishi mushroom powder. White blood cell function includes phagocytic ability, meaning the ability to ingest and destroy undesirable substances like bacteria, viruses, dead cells, and abnormal cells. The prevention of conditions through diet is an approach in health care known as functional medicine that is aligned with the concept of food is medicine. Eating a healthy diet daily is the key to good health and helps to prevent chronic diseases that cause the immune system to function at less than optimal capacity. Regular consumption of shiitake mushrooms is suggested to maintain immune health. Providing the immune system with adequate energy and nourishing nutrients allows for an optimal response to daily exposure to microbial threats.
Antioxidant Properties
Oxidative stress is related to damage at the cellular level. Those cells damaged due to oxidative stress can lead to a number of age-related and chronic inflammatory diseases and dysfunction in the human body. Antioxidant compounds disengage this oxidative stress. In recent years, mushrooms have been identified as main sources for a wide range of antioxidants. Ergothioneine, a unique sulfur-containing amino acid with very high antioxidant properties, is found in mushrooms. The unique antioxidant in mushrooms, namely selenium, is also important for DNA synthesis and could provide resistance against diseases. Regular mushroom intake may provide bioavailable antioxidants that can improve overall antioxidant state, influence aging, and aid in disease prevention. They also contain antioxidants like tocopherols, which may help slow down aging, as well as proteins, phenolic compounds, minerals, and many medicinal components. This intake gives a protective effect on the whole body, including against diseases like infection, obesity, diabetes, and cancer. A series of antioxidant tests proved the huge potential of mushrooms to cope with oxidative stress in the body and to protect cells from oxidative stress. The use of mushrooms in medical therapy is low cost, has no side effects, and is a very convenient way to protect against free radicals and boost antioxidant defenses.
Oxidative stress leads to the progression of various age-related diseases. The seeds and stems of mushrooms contain more antioxidants that would be beneficial in nutrition and improve health. Oxidation always attacks cells, but a healthy body can restore the balance of antioxidants to prevent chronic diseases. It has been demonstrated that antioxidants prevent and even cure age-related macular degeneration by cleaning the waste products from the eyes. Antioxidants also help in combating free radicals, which are among the most lethal radicals and possess positive health benefits. Mushroom intake includes water-soluble antioxidants in the diet. These processes are essential to protect against the accumulation of excessive free radicals in the immune system, leading to environmental stress. Mushrooms are also a valuable source of water-soluble antioxidants. This opens the eyes of the food industry to the wide-ranging potential benefits of mushrooms.
Anti-Inflammatory Effects
Mushrooms have been found to possess anti-inflammatory properties, which prevent excessive inflammatory reactions associated with mushrooms and the immune system, contributing to the possible fast healing of wound tissue and individual wound areas. Chronic inflammation is increasingly recognized as a factor in the pathological basis of a growing subset of diseases, including heart disease, diabetes, autoimmunity, various forms of dementia, and certain kinds of cancer. Hence, anything that reduces inflammation has the potential to lower the risk of these diseases or at least lessen the impact of those that are present. Studies have indicated the potential of mushrooms to reduce inflammation in a variety of cell cultures and in animals, and given their general safety, this suggests that humans may also benefit. Mushrooms have multiple active compounds that can reduce inflammation in the body, acting as either antioxidants or modulators of the immune system. This includes various simple phenolics that are common in many plant foods, as well as beta-glucans—beta-linked glucose molecules that are also being investigated for anti-cancer properties.
It is proposed that the intake of some mushrooms can augment the defense systems of the body, such as antioxidant defense, and boost the health of an individual. Deficiencies of basic nutrients render an individual more susceptible to infections and other diseases, the risk of which can be lowered through the intake of nutritious foods, such as fruits and vegetables (mushrooms included). Hence, the mushrooms we consume are important not only for providing essential factors vital for good health, such as vitamins D, selenium, and ergothioneine, but can also act like a drug to forestall diseases through the power of our gut microbiota. Chronic inflammation contributes substantially to the onset of common, noncommunicable diseases and likely has a negative effect on the aging process. Considering the association of chronic inflammation with a variety of health problems, one could realistically say that mushrooms might stave off a variety of ailments in an individual, akin to a ‘drug,’ even though they are just part of an individual’s daily diet. With this background, I would advise the general public to include mushrooms in their day-to-day diet to ‘keep inflammation at bay.’
Cardiovascular Health
Cardiovascular Health Several studies have reported on the cholesterol-lowering effect of mushrooms in the body. In animal studies, supplementation of diets with both dried whole oyster mushrooms and the anti-inflammatory compound lowered total cholesterol in rats. Other studies also reported on the beneficial effects of white button and shiitake mushrooms on total cholesterol levels of rats. A study found that a diet rich in white button, portabella, oyster, crimini, shiitake, and maitake mushrooms lowered low-density lipoprotein (LDL) cholesterol in non-obese mice. When hemodialysis patients consumed either 56 grams per day of oyster mushroom powder or a placebo for four weeks, those who received the oyster mushroom supplement experienced a significantly greater decrease in triglycerides compared to those who ingested the placebo.
Mushrooms are also an excellent source of the B-vitamins such as riboflavin, niacin, and pantothenic acid, all of which are important for cardiovascular health. Riboflavin plays an important role in the development of the main antioxidant in the body, glutathione. When levels of glutathione are low, LDL cholesterol may be more susceptible to oxidation. Niacin is also key for the formation of coenzymes that help break down macronutrients to support energy production for our heart, brain, and muscles. Pantothenic acid is also involved in the synthesis of coenzyme A, which is important for fatty acid metabolism. Mushrooms also contribute a small amount of potassium to our diets. This valuable mineral can help combat the negative effects of salt on the body and may help lower blood pressure to a healthy range.
The antioxidants and anti-inflammatory compounds found in mushrooms are also very good for the heart. Research has suggested that getting at least five servings of fruits and/or vegetables a day is the best way to ensure a good intake of protective heart nutrients. Permitting one of these servings to be mushrooms is yet another way to approach your goal of keeping your heart and cardiovascular system in great shape. No disease is irremovable, especially when it comes to lifestyle-centered chronic health issues like heart disease. To that end, you have the power to make a difference in your own longevity. Next time you’re grocery shopping, pick up an assortment of fresh mushrooms. You won’t want to make these heart-healthy fungi an afterthought when it’s easy to try and even easier to like.
Weight Management
The healthy attributes of mushrooms are multifaceted, but some are particularly pertinent to daily decisions about food. From managing our weight to eating more nutritious foods or just enjoying what we eat, mushrooms make a difference. Additionally, mushrooms can assist with weight management, especially in the context of prescribing a diet rich in low-energy-dense foods. This is because these foods are typically lower in fat and calories but generally high in nutrients. When subjects are served a meal containing large amounts of low-energy-dense vegetables prior to a main entrée, they consume fewer calories for the entire meal. Across a number of studies, it has been demonstrated that when mushrooms are added to the meal as one of these low-energy-dense vegetables, they are also effective in reducing meal-specific and daily caloric consumption. In a crossover trial comparing the effect of consuming beef versus mushrooms at a lunch meal, it was found that those consuming the entrée containing mushrooms consumed fewer calories over the entire day, and fewer calories for the following 24-hour period. Along these lines, when they were asked to consume mushrooms instead of beef in a two-day dietary recall, they recorded fewer calories compared to when they consumed beef. Finally, it was found that in a 12-month behavioral intervention trial, those who replaced at least a single weekly serving of red meat with a mushroom serving lost more pounds than did those who replaced it with a different vegetable or did not replace it at all—a weight loss benefit over the course of a year. Research in adults and children has shown that satiety and hunger can actually change when consuming mushrooms versus consuming beef, leading to more mindful eating habits. Dietary fiber produced by fungal cell walls, which may enhance the experience of fullness, makes these favorable outcomes achievable.
Mushrooms’ effect on our satiety is dependent on their chemical structure and applies to almost all types of mushrooms. Those who have tasted mushrooms know that they have a particular taste that is improved by cooking. This meaty composition is responsible for the umami taste, a distinct savory flavor. Umami, when reheated or refrigerated and then consumed, has been linked to possible growth of bacteria. Mushrooms are a great source of this fifth taste, with some types providing a significant amount of the umami flavor of salt. Furthermore, mushrooms are conducive to weight management since they are nutrient-dense. This suggests that they have a number of vitamins and nutrients essential for good health, but are not so calorically dense as to cause overfill. Mushrooms also contain very few calories, which puts them at the lower end of the caloric range. For those who chase a low-calorie or prebiotic diet, mushrooms are also a trendy option. To add some pizzazz to a meal while keeping calorie counts low, often dieticians advise making a swap such as replacing meat with mushrooms. They are not only much less calorically dense than other animal-based sources, but they are still a significant source of protein as well, containing many other nutrients. Each cup of white button mushrooms contains about 3 grams of protein. If you eat just one or two cups of mushrooms a day, you are often able to obtain all your required mid-morning protein while keeping calorie counts low.
Types of Mushrooms and Their Benefits
There are around 2,000 different types of edible mushrooms around the world, though consumers only have access to 25 varieties. These can be categorized as culinary or medicinal mushrooms. Below are some examples of edible mushrooms commonly included in the cuisines of different cultures, and the health benefits each of these mushrooms imparts. Some mushrooms have analgesic, anti-allergic, and anti-inflammatory properties, whereas others are natural antioxidants. Each type of pro-health substance warrants a discussion of its own; hence, it is important to introduce a short characteristic of the species of edible mushrooms discussed. Maitake mushroom is a polypore known as “hen-of-the-woods” and tends to grow in large, clumped masses at the base of trees in many parts of the world. In Japanese, maitake means “dancing mushroom,” as people who discovered it often danced with joy due to how expensive maitake could be sold for.
In their traditional herbal medicine practices, the Japanese used a mixture containing maitake mushrooms as an adjunct to chemotherapy. Nowadays, maitake consumption is also popular in the United States and Western Europe, countries in which this mushroom has been studied for its immune-boosting qualities. Maitake culture is highly developed in Japan, and this country is considered the biggest consumer, importer, and exporter of maitakes in the whole world. There are two main components that make maitakes one of many “superfoods.” Firstly, they are rich in β-d-glucan, a compound with immune response modulating properties. Secondly, the presence of vitamin D2 and antioxidants is also a strong suit. Beta-d-glucan polysaccharides may play an important role in cancer therapy enhancement, diabetes prevention, and skin infection treatment, and recently have also shown a hypoglycemic effect on the treatment of type 2 diabetes. Maitake has also been shown to aid lipid metabolism. Consumption of these mushrooms may decrease body weight gain and visceral fat accumulation. Maitakes are also effective in controlling blood glucose levels, lowering total cholesterol, and increasing the ability to fight various microbes. Regular maitake consumption is important for those who would like to fight colds or flu.
Shiitake Mushrooms
Shiitake, also known as Chinese black forest mushroom or fragrant mushroom, is native to East Asia and is widely used in both traditional medicine and cookery, especially in Japan, China, Korea, and other East and Southeast Asian regions. Among mushrooms, shiitake is one of the most extensively documented mushrooms, not only in terms of its nutraceutical properties but also because of its nutraceutical distinctiveness. The nutritional profile of shiitake is one of the reasons for its popularity among researchers and consumers. Raw mushrooms are 90% composed of water and around 4% protein. In addition, shiitake mushrooms contain a number of vitamins and minerals that our bodies require on a daily basis to remain healthy.
Specific health benefits associated with regular consumption of shiitake mushrooms are enhanced immune activities, lipid-lowering properties, decreased blood coagulation propensity, antiviral effects, and various other possible benefits. Shiitake mushrooms are well known for their health-promoting properties, in part thanks to the bioactive compounds they contain, such as phenolic compounds, ergothioneine, polysaccharides, and triterpenoids. Given their tendency to incorporate various constituents, many researchers think of mushrooms, including shiitake, as nutraceuticals or functional foods. Shiitake mushrooms are an excellent source of energy, protein, dietary fiber, and antioxidants. These mushrooms are also a quicker and safer base for antioxidants since specific heat treatments that are now commonly used in food preparation do not reduce their activity. Being edible and consumed throughout the world, macrofungi are also useful as therapeutic agents due to the existence of bioactive compounds such as polysaccharides, triterpenoids, phenolics, ergosterol, and many more in their fruiting bodies.
Reishi Mushrooms
Reishi Mushrooms Prized in Asia for centuries, reishi mushrooms are hailed as “the mushroom of immortality” and have been integrated into the practice of Chinese herbal medicine for at least 2,000 years. Taoist monks in China traditionally used reishi as a key component in their quest for greater health, meditation, and ultimately, spiritual enlightenment. In Japan, reishi has similarly been widely utilized as a preventative health measure for centuries. Notably, reishi is also venerated in the ancient Vedic texts of India and is documented as “divine” or “heavenly” mushroom in these ancient texts. Reishi is considered one of the most powerful herbs in the Ayurvedic herbal tradition.
Reishi’s traditional uses center around its ability to restore harmony, balance, and inner strength, especially during times of intense stress. As such, the herb is classified in Asian medicine as a powerful adaptogen—an agent that enhances the body’s capacity to protect itself from stressors and restore normal physiological functioning. Beyond its benefits for stress, insomnia, and anxiety, reishi is also said to “bolster energy,” as well as “brighten the spirit.” Rich in triterpenes, polysaccharides, and more than 100 distinct bioactive compounds, reishi has the capacity to modulate the immune system, reduce inflammation, and calm the central nervous system. Reishi is typically consumed as a tea or taken as a dried reishi supplement, or as part of a powder blend. It is used to promote wellness and vitality, encourage stamina, and support the immune system. In recent years, researchers have noted reishi’s potential therapeutic applications for a wide spectrum of chronic diseases.
Maitake Mushrooms
Macronutrient Content: Maitake delivers merely 20 calories per 100 grams, fitting well with low-calorie diets or those looking to maintain or lose weight. Nutrition Profile: It is a good source of vitamins, including B vitamins like B2, B3, and B5. It also provides essential minerals for the body, including potassium, phosphorus, and copper. Antioxidant Polysaccharides: Like shiitake, maitake is also rich in beta-glucans, which are substances that possess antioxidant properties and can boost the immune system. Polysaccharides have been shown to help lower harmful compounds like free radicals and prevent chronic diseases, including heart disease and cancer. Proteins: Maitake is high in protein, essential for repairing and building tissues for numerous bodily functions. It contains 1.28 grams of protein for every 100 grams.
Ingredients found in maitake mushrooms, namely niacin, may help in balancing blood sugar levels. Patients experienced a consistent reduction in blood glucose levels when consuming maitake for a period. Immunity Booster: Experts believe that maitake can increase activity in some of the most important immune cells, white blood cells—lymphocytes. Traditional Medicine: Historically, maitake has been used as medicine in Asian cultures for centuries. The ‘dancing’ mushrooms were even used as currency in ancient Japan. Flavor Profile: Maitake gives a woodsy, umami flavor to dishes and has a soft, fluffy texture when cooked. Preparation: One can prepare maitake mushrooms in the same way as you would with portobello or shiitake mushrooms. Serve it in a stir-fry with vegetables, blend it with some vegetable stock to make a creamy vegetable soup, or bake it with new potatoes.
Oyster Mushrooms
Oyster mushrooms are one of the first cultivated mushrooms, with the cultivation of oyster mushrooms in China dating back to 600 AD. Oyster mushrooms get their name from their close resemblance in taste to oysters. Oyster mushrooms have been referred to as angel’s wings by early botanists due to their resemblance to white ruffle-edged angel robes. They are more delicate in flavor than other types of mushrooms and are a great addition to many dishes. Oyster mushrooms can add a mild and meaty flavor profile to various culinary creations.
Oyster mushrooms provide many nutrients. For example, one cup serving of oyster mushrooms contains 28 calories, 0.3 grams of fat, and only 5 grams of carbohydrates, of which 4 grams is sugar. They also provide 3.3 grams of protein, making them an excellent choice of protein for a low-calorie diet. Oyster mushrooms are 9% protein, 32% complex carbohydrates, and 2-3% fat. The protein in oyster mushrooms is complete. They provide thiamin, riboflavin, niacin, folic acid, B vitamins, and are high in vitamin C, vitamin D, and potassium. They can help with digestion and may assist in reducing cholesterol levels. In addition, fresh oyster mushrooms are also very rich in cellulose, which aids digestion and absorption. They can support intestinal function, especially when suffering from constipation. Multiple studies have also suggested that phenolic compounds and ergothioneine in oyster mushrooms help to improve cardiovascular health. Phenolic compounds are polyphenols that provide a number of protective health benefits. They behave both as antioxidants, protecting the cells from damage from free radicals, and helping to prevent high blood pressure, cardiovascular diseases, and stroke. Oyster mushrooms are encouraged to be enjoyed as part of a balanced diet. Enjoy oyster mushrooms as part of a balanced diet. Oyster mushrooms can be prepared in a wide variety of dishes including stir-fries, grills, bars, fries, stews, barbecue, pickling, and stuffing. There is nothing to lose by adding oyster mushrooms to your favorite dish, but much to gain.
White Button Mushrooms
5. Mushrooms 5.1. White Button Mushrooms White button mushrooms are the most commonly consumed mushrooms worldwide, accounting for about 90% of the cultivated mushroom consumption. Amazingly, white button mushrooms are a low-calorie food, with one portabella mushroom having only about 18 kcal. White button mushrooms also contain a good amount of dietary fiber, about 14% of your recommended daily allowance. Not only is this a step toward reaching the 40g of fiber recommended per day, but fiber provides many more benefits: it aids in digestion, helps control blood sugar levels, and makes you feel full. It can also help individuals lose weight. There are numerous benefits of white button mushrooms, including providing immune support. They have also been studied for their ability to support the body’s natural detox mechanisms against cancer, as they are high in anti-cancer compounds. Mushrooms provide a good source of vitamin D, copper, and potassium. These nutrients are essential for bone health, as well as for the regulation of sodium in the blood and heart. Copper also serves to promote healthy skin and a strong immune system. Mushrooms themselves also serve as a method to help you stay hydrated due to their high water content. Most people think of incorporating some type of mushrooms into their diet, but many don’t know how good white button mushrooms are for you! You might find them in recipes for a variety of meals, for breakfast, lunch, and dinner, such as in scrambled eggs or omelets. Don’t be fooled by their commonality—they’re good for you! Mushrooms have long been used as a medicinal food across the world. Scientists are actively researching the multiple benefits of the white button mushroom. In fact, the white button mushroom is the only mushroom that has been studied for its positive effects on health.
Incorporating Mushrooms into Your Diet
Mushrooms are versatile, making them an easy addition to any meal. They embody a unique savory flavor and often enhance the natural flavors of other foods cooked alongside them. Mushrooms are used globally in a range of traditional dishes. Mushrooms have several nutrients besides water, so incorporating a variety of different types of mushrooms into your meals may add to a varied diet and provide a range of nutrients.
Mushrooms are a great way to add extra nutrients and a rich, meaty flavor to your salad. It is common to combine uncooked mushrooms with lettuce and tomatoes, but it works well in any combination. Slice the cooked mushrooms if you prefer and then toss to combine with your complementary ingredients. Add them fresh, sautéed, or roasted to a soup recipe. However, to maximize their flavor, cook mushrooms separately in batches. Creating a stir-fry is another way to mix in a variety of mushrooms. Because of the manner in which mushrooms soften and absorb spices and sauces throughout the cooking process, large pieces function nicely in stir-fries. Since the water is able to drip off, butterflying or cutting mushrooms increases the amount of usable surface area. Mushrooms are in more vegan and plant-based pizzas than ever before, as approximately one half of Americans are seeking to reduce meat consumption. Since mushrooms have a robust flavor aside from their tendency to accept different flavorings, they are a perfect pizza substitute for meat. They are so versatile, in fact, that they will taste great alongside other mushrooms. Select a vegan or vegetable topping if mushrooms accompany meat toppings. Many plant-centric meat replacements are made from highly refined ingredients. More options are available for mushroom-based products, such as mushroom powders, blended or flavored mushrooms, and supplements. Mushrooms are a great source of umami. You may experiment with various kinds of mushrooms, cooking methods, and dishes to create new culinary experiences. Select fresh, canned, or dried mushrooms according to the season and the availability of various mushroom varieties.
Overall, mushrooms play a substantial role in developing a sustainable and health-focused eating pattern and are an exceptional source of a selection of nutrients and bioactive compounds. There is a growing body of scientific evidence that suggests that specific bioactive components in different mushroom species can provide many health benefits. Wild mushrooms and mushrooms foraged from ecologically pristine natural habitats are rich in vitamins, antioxidants, and polyunsaturated fatty acids. Moreover, specific peptides derived from different mushrooms have been proven to be, or at least show the potential to possess various health benefits. These benefits range from cardiovascular benefits to immunomodulatory properties and even cancer-preventative potential, stimulating intensive research in this direction. Therefore, the incorporation of these therapeutically effective components into different food matrices has recently received increased attention from the scientific community and industry.
Further comprehensive studies will clarify the clinical implications of these findings. Some examples of how future research could proceed include the management of inflammatory bowel disease, atopic dermatitis, colonic inflammation, inflammatory diseases related to oxidative stress, cancer, diabetes, human tissue fibrosis, idiopathic pulmonary fibrosis, non-alcoholic fatty liver disease, liver inflammation, Alzheimer’s disease, and hepatocellular carcinoma. Specific attention should be paid to identifying more of the therapeutic potential of mushrooms and their extracts. Given these, mushrooms can no longer be perceived as a simple food; rather, they should be considered functional foods rich in bioactive compounds that allow for normal body function and reduce the risk of chronic diseases. Therefore, indeed, everyone should consider incorporating mushrooms into their dietary regimens not only for health promotion and disease prevention but also for overall well-being.
