Nutritional and medicinal values of mushrooms

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Mushrooms are consumed worldwide for their unique aroma and texture. However,in comparison to vegetables, there is limited knowledge of their nutritional value.Carbohydrates are the prevailing components of the fruiting bodies, with mannitol,trehalose, and glycogen the typical carbohydrate components. The proportion of aminoacids is nutritionally favorable, while fatty acid content is negligible. Medicinalmushrooms produce various classes of secondary metabolites with potent antioxidantactivity, conferring protection against oxidative damage. Further, studies reveal that anumber of mushroom species are of value for their immunomodulatory properties and inthe prevention or treatment of hypercholesterolemia, tumors, toxicity, and bacterial andviral diseases.

Original languageEnglish
Title of host publicationFood as Medicine
PublisherNova Science Publishers, Inc.
Pages73-94
Number of pages22
ISBN (Print)9781624177477
Publication statusPublished - 2013

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

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    Sivakumar, N. (2013). Nutritional and medicinal values of mushrooms. In Food as Medicine (pp. 73-94). Nova Science Publishers, Inc..