Nutritional and Pharmacological Potential of Edible Mushroom
Rakesh Sahu1*, Kuleshwar Sahu1,2, Rashmi Chanda1,3, Khemendra Kumar Chaturvedi1,4, Bhaskar Sahu1,5 and Himanshu Chaursia1,6
1Department of Pharmacology, Sanjivani Institute of Pharmacy, Ganiyari, Bilaspur, India
2Department of Pharmacology, School of Pharmacy, CEC, Bilaspur, Chhattisgarh, India
3Royal College of Pharmacy, Raipur, Chhattisgarh, India
4Department of Pharmaceutics, JK College of Pharmacy, Bilaspur, Chhattisgarh, India
5Department of pharmaceutical Chemistry, Columbia College of Pharmacy, Raipur, Chhattisgarh, India
6Department of Pharmacy, Quantum School of Health Science, Roorkee, Dehradun Uttarakhand, India
*Corresponding Author: Rakesh Sahu, Assistant Professor, Department of Pharmacology, Sanjivani Institute of Pharmacy, Ganiyari, Bilaspur, India.
February 20, 2023; Published: March 28, 2023
Mushrooms have influenced human development in many ways, including food, medicine,culture, and religion. Mushrooms are mostly consumed for their taste and texture. They have recently gained favour as a healthy meal and a tool for drug development. According to several studies, edible mushrooms have several medicinal properties including, anti-cancer, immunomodulatory, cardiovascular, hepatoprotective, Neuroprotective hypolipidemic, antiviral, antibacterial, antiparasitic, and antidiabetic activities. Mushrooms are high in proteins, minerals, polysaccharides, unsaturated fatty acids, and secondary metabolites, making them a great source of nutrition. In this review, the contents and nutritional values of edible mushrooms were thoroughly investigated. The utilisation of edible mushrooms as prospective therapeutic proxies, as well as components found in edible mushrooms that have bioactive capabilities, such as polyphenolic chemicals and antioxidant activity, were also discussed. Mushrooms provide several health benefits, including the prevention and treatment of neurological disorders like Parkinson's disease, Alzheimer's disease, and multiple sclerosis and in addition to the reduction of stroke risk. They are also utilised to decrease the chances of cancer progression due to their anticancer effects. Review and evaluation of recent studies on the impact of using edible mushrooms in the production of functional foods, along with the effects on the physiological, organoleptic, and nutritional value of the resulting products. Using edible mushrooms as a key source of functional components in food products, according to contemporary socioeconomic trends, could serve as a natural adjuvant for the prevention and treatment of several lifestyle-related diseases. This information could be useful in the development of food products with medical properties, mushroom is especially important for the medication management profession, which originated from the fusion of the food and pharmaceutical professions. Additionally, this review paper could be very useful to scientists, researchers, and doctors in the health sector in reducing the progression of several lifestyle diseases, neurodegenerative disorders, and autoimmune disorders.
Keywords: Edible Mushroom; Medicinal Value; Nutritional Value; Drug Development; Therapeutic Agent
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