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Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

2021Journal article Open access
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dc.contributor.authorKumar, Krishan
dc.contributor.authorMehra, Rahul
dc.contributor.authorGuiné, Raquel
dc.contributor.authorLima, Maria João
dc.contributor.authorKumar, Naveen
dc.contributor.authorKaushik, Ravinder
dc.contributor.authorAhmed, Naseer
dc.contributor.authorYadav, Ajar Nath
dc.contributor.authorKumar, Harish
dc.date.accessioned2021-12-17T11:51:27Z
dc.date.available2021-12-17T11:51:27Z
dc.date.issued2021
dc.description.abstractMushrooms 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 polysaccharides chiefly β-glucans and glycoproteins. Due to the occurrence of biologically active substances, mushrooms can serve as hepatoprotective, immune-potentiating, anti-cancer, anti-viral, and hypocholesterolemic agents. They have great potential to prevent cardiovascular diseases due to their low fat and high fiber contents, as well as being foremost sources of natural antioxidants useful in reducing oxidative damages. However, mushrooms remained underutilized, despite their wide nutritional and bioactive potential. Novel green techniques are being explored for the extraction of bioactive components from edible mushrooms. The current review is intended to deliberate the nutraceutical potential of mushrooms, therapeutic properties, bioactive compounds, health benefits, and processing aspects of edible mushrooms for maintenance, and promotion of a healthy lifestyle.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKumar K, Mehra R, Guiné RPF, Lima MJ, Kumar N, Kaushik R, Ahmed N, Yadav AN, Kumar H. (2021) Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects. Foods, 10(12), 2996:1-22.pt_PT
dc.identifier.doi10.3390/foods10122996pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6932
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectbioactive componentspt_PT
dc.subjectedible mushroomspt_PT
dc.subjecthealth benefitspt_PT
dc.subjectnutraceutical's propertiespt_PT
dc.titleEdible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspectspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue12pt_PT
oaire.citation.startPage2996pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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