Research Trends in the Study of Edible Mushrooms: Nutritional Properties and Health Benefits
William Gustavo Sganzerla, Svetoslav Dimitrov Todorov, Aline P.G. da Silva
Abstract
The consumption of edible-culinary mushrooms for the prevention and treatment of chronic disease has gained increasing attention. This review summarizes trends in the biotechnological and medicinal potential of edible mushrooms cultivated worldwide. Macronutrients (fatty acids, amino acids, and carbohydrates), bioactive compounds (phenolics, flavonoids, and carotenoids), and health benefits (antioxidant, antimicrobial, antifungal, anticancer, and pre-biotics properties) of mushrooms are described, including their cultivation, industrial processing, and consumption. In general, edible-culinary mushrooms present a rich nutritional composition with beneficial properties for human health. Indeed, the consumption of edible mushrooms is associated with a reduction in the risk of cancer and diabetes. Furthermore, mushrooms can be incorporated into different food formulations and used as a medicinal substance due to their mycochemicals with antioxidant capacity. Edible mushrooms are considered a "superfood" and can be recommended as a valuable constituent in the daily diet. In conclusion, this review describes trends, future decision-making, and guidance on the health benefits of edible mushrooms.