Mycochemicals in wild and cultivated mushrooms: nutrition and health
| Autor: | Maria Letizia Gargano, Francesca Cateni, Valeria Ferraro, Giuseppe Venturella, Fortunato Cirlincione, Giuseppe Procida |
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| Přispěvatelé: | Cateni, F, Gargano ML, Procida, G, Venturella, G, Cirlincione, F, Ferraro, V, Cateni, Francesca, Letizia Gargano, Maria, Procida, Giuseppe, Venturella, Giuseppe, Cirlincione, Fortunato, Ferraro, Valeria |
| Rok vydání: | 2021 |
| Předmět: |
Mycochemical
0106 biological sciences Cultivation Plant Science 01 natural sciences Fungal diversity Cultivation Mycochemicals Chemical structures Nutrition 0404 agricultural biotechnology Nutraceutical Triterpenoid Chemical structure Functional food 010608 biotechnology Food science Fungal diversity Beneficial effects Nutrition Pleurotus Animal health biology Mycochemicals 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Chemical structures nervous system Settore BIO/03 - Botanica Ambientale E Applicata psychological phenomena and processes Biotechnology |
| Zdroj: | Phytochemistry Reviews. 21:339-383 |
| ISSN: | 1572-980X 1568-7767 |
| Popis: | The mushrooms have contributed to the development of active ingredients of fundamental importance in the field of pharmaceutical chemistry as well as of important tools in human and animal health, nutrition, and functional food. This review considers studies on the beneficial effects of medicinal mushrooms on the nutrition and health of humans and farm animals. An overview of the chemical structure and composition of mycochemicals is presented in this review with particular reference to phenolic compounds, triterpenoids and sterols, fatty acids and lipids, polysaccharides, proteins, peptides, and lectins. The nutritional value and chemical composition of wild and cultivated mushrooms in Italy is also the subject of this review which also deals with mushrooms as nutraceuticals and the use of mushrooms in functional foods. The nutraceutical benefits of UV irradiation of cultivated species of basidiomycetes to generate high amounts of vitamin D2 is also highlighted and the ability of the muhsrooms to inhibit glycation is analyzed. Finally, attention is paid to studies on bioactivities of some Italian wild and cultivated mushrooms with particular reference to species belonging to the genus Pleurotus. The review highlights the potential of medicinal mushrooms in the production of mycochemicals that represent a source of drugs, nutraceutical, and functional food. Graphic abstract |
| Databáze: | OpenAIRE |
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