Bioactive components of mushrooms : Processing effects and health benefits
Copyright © 2021 Elsevier Ltd. All rights reserved..
Mushrooms have been recognized for their culinary attributes for long and were relished in the most influential civilizations in history. Currently, they are the focus of renewed research because of their therapeutic abilities. Nutritional benefits from mushrooms are in the form of a significant source of essential proteins, dietary non-digestible carbohydrates, unsaturated fats, minerals, as well as various vitamins, which have enhanced its consumption, and also resulted in the development of various processed mushroom products. Mushrooms are also a crucial ingredient in traditional medicine for their healing potential and curative properties. The literature on the nutritional, nutraceutical, and therapeutic potential of mushrooms, and their use as functional foods for the maintenance of health was reviewed, and the available literature indicates the enormous potential of the bioactive compounds present in mushrooms. Future research should be focused on the development of processes to retain the mushroom bioactive components, and valorization of waste generated during processing. Further, the mechanisms of action of mushroom bioactive components should be studied in detail to delineate their diverse roles and functions in the prevention and treatment of several diseases.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2021 |
|---|---|
| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:148 |
|---|---|
| Enthalten in: |
Food research international (Ottawa, Ont.) - 148(2021) vom: 10. Okt., Seite 110599 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Yadav, Divya [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Bioactives |
|---|
| Anmerkungen: |
Date Completed 18.10.2021 Date Revised 18.10.2021 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.foodres.2021.110599 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM330499637 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM330499637 | ||
| 003 | DE-627 | ||
| 005 | 20231225211421.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231225s2021 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodres.2021.110599 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1101.xml |
| 035 | |a (DE-627)NLM330499637 | ||
| 035 | |a (NLM)34507744 | ||
| 035 | |a (PII)S0963-9969(21)00498-1 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Yadav, Divya |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Bioactive components of mushrooms |b Processing effects and health benefits |
| 264 | 1 | |c 2021 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 18.10.2021 | ||
| 500 | |a Date Revised 18.10.2021 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2021 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Mushrooms have been recognized for their culinary attributes for long and were relished in the most influential civilizations in history. Currently, they are the focus of renewed research because of their therapeutic abilities. Nutritional benefits from mushrooms are in the form of a significant source of essential proteins, dietary non-digestible carbohydrates, unsaturated fats, minerals, as well as various vitamins, which have enhanced its consumption, and also resulted in the development of various processed mushroom products. Mushrooms are also a crucial ingredient in traditional medicine for their healing potential and curative properties. The literature on the nutritional, nutraceutical, and therapeutic potential of mushrooms, and their use as functional foods for the maintenance of health was reviewed, and the available literature indicates the enormous potential of the bioactive compounds present in mushrooms. Future research should be focused on the development of processes to retain the mushroom bioactive components, and valorization of waste generated during processing. Further, the mechanisms of action of mushroom bioactive components should be studied in detail to delineate their diverse roles and functions in the prevention and treatment of several diseases | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Research Support, Non-U.S. Gov't | |
| 650 | 4 | |a Review | |
| 650 | 4 | |a Bioactives | |
| 650 | 4 | |a Composition | |
| 650 | 4 | |a Health benefits | |
| 650 | 4 | |a Mushroom | |
| 650 | 4 | |a Processing | |
| 650 | 7 | |a Minerals |2 NLM | |
| 650 | 7 | |a Vitamins |2 NLM | |
| 700 | 1 | |a Negi, Pradeep Singh |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food research international (Ottawa, Ont.) |d 1997 |g 148(2021) vom: 10. Okt., Seite 110599 |w (DE-627)NLM091648246 |x 1873-7145 |7 nnns |
| 773 | 1 | 8 | |g volume:148 |g year:2021 |g day:10 |g month:10 |g pages:110599 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.foodres.2021.110599 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 148 |j 2021 |b 10 |c 10 |h 110599 | ||