Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms.

Autor: Al Qutaibi M; Department of Medical Microbiology, Faculty of Science, Ibb University, Ibb, Yemen.; Department of Microbiology, Badrinarayan Barwale College, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad 431001, India., Kagne SR; Department of Microbiology, Badrinarayan Barwale College, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad 431001, India.
Jazyk: angličtina
Zdroj: International journal of microbiology [Int J Microbiol] 2024 May 29; Vol. 2024, pp. 6660423. Date of Electronic Publication: 2024 May 29 (Print Publication: 2024).
DOI: 10.1155/2024/6660423
Abstrakt: Mushrooms are a valuable source of food and medicine that have been used for centuries in various cultures. They contain a variety of phytochemicals, such as terpenoids and polysaccharides, that exhibit diverse biological activities, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antidiabetic effects. However, mushroom's phytochemical composition and bioactivity vary depending on their species, cultivation conditions, processing methods, and extraction techniques. Therefore, using reliable analytical methods and standardized protocols is important for systematically evaluating the quality and quantity of mushroom phytochemicals and their therapeutic potential. This review provides a bibliometric analysis of the recent literature on biological activities, highlights trends in the field, and highlights the countries and journals with the highest contribution. It also discusses the nutritional value of the total content of phenolic and other phytochemicals in some species of mushrooms.
Competing Interests: The authors declare that there are no conflicts of interest.
(Copyright © 2024 Mohammed Al Qutaibi and Suresh R. Kagne.)
Databáze: MEDLINE
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