Bioactive compounds, nutraceutical values and its application in food product development of oyster mushroom
Phuritshabam Vivekanandini Devi, Jasmin Islam, Pameena Narzary, Daisy Sharma, Farhanaz Sultana
Abstract
Oyster mushroom (Pleurotus ostreatus) is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor, aroma and taste. They exhibit excellent sources of biological proteins, fiber, vitamins, and minerals. Moreover, their demands are increasing due to the presence of bioactive components such as phenol, flavonoid, terpenes, polysaccharides and reported to possess anti-microbial, anti-cancer, anti-hyperlipidemia, anti-diabetic, anti-inflammatory and immunostimulant activity. Owing to their beneficial health effects, they act as a potential source for formulation of functional or value-added food products. The objective of the review is to emphasize the remarkable nutritional properties and their significant relationship concerning health-promoting properties which view oyster mushrooms as a superfood and plant-based- nutraceuticals food.