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.
|Title of host publication||Food as Medicine|
|Publisher||Nova Science Publishers, Inc.|
|Number of pages||22|
|Publication status||Published - 2013|
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)