![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Bioactive components of mushrooms: Processing effects and health benefits.
Divya, Yadav and Negi, P. S. (2021) Bioactive components of mushrooms: Processing effects and health benefits. Food Research International, 148. p. 110599. ISSN 0963-9969
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Food Research International 148 (2021) 110599.pdf - Published Version Restricted to Registered users only Download (2MB) | Request a copy |
Abstract
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 nondigestible 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.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Bioactives Composition Health benefits Mushroom Processing |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry 600 Technology > 08 Food technology > 29 Microbiological food > 03 Mushroom |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Nov 2021 08:25 |
| Last Modified: | 24 Nov 2021 08:25 |
| URI: | http://ir.cftri.res.in/id/eprint/15078 |
Actions (login required)
 |
View Item |