The Asian Journal of Horticulture

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Medicinal Importance of Mushroom


Affiliations
1 Krishi Vigyan Kendra (P.A.U.) Sangrur (Punjab), India
     

   Subscribe/Renew Journal


Nutritionally, mushrooms are low in energy and fat but high in protein, carbohydrate, and dietary fibre. Mushrooms contain a variety of minerals and trace elements such as potassium, and copper and vitamins such as riboflavin, niacin, and folates. They have been used as food for centuries because of their unique taste. Mushrooms are valuable resources for food, medicine and nutraceuticals. Now days, the people are more health conscious and focused on valuable food. This paper review focused on composition and medicinal importance of mushroom.

Keywords

Mushroom, Cancer, Lipids.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Adewusi, S.R., Alofe, F.V., Odeyemi, O., Afolabi, O.A. and Oke, O.L. (1993). Studies on some edible wild mushrooms from Nigeria:1. Nutritional, teratogenic and toxic considerations. Plant Foods Human Nutr., 43 (2) : 115–21.

  • Anderson, E.E. and Feller, C.R. (1942). The food value of mushroomAgaricus compestris.Pool. Am. Soc. Hort., 41: 3010303.

  • Chang, R. (1996). Functional properties of edible mushrooms. Nutr. Rev., 54(11) : 91–93.

  • Dabbour, I. and Takruri, H.R. (2002). Protein quality of four types of edible mushrooms found in Jordan. Plant Foods Human Nutr., 57: 1–11.

  • Danell, E. and Eaker, D. (1992). Amino acid and total protein content of the edible mushroom Cantharellus cibarius. J. Sci. Food Agric., 60 : 333–337.

  • Diez, V.A. and Alvarez, A. (2001). Compositional and nutritional studies on two wild edible mushrooms from northwest Spain. Food Chem., 75 : 417–22.

  • FAO (Food and Agriculture Organization) (1991). Protein quality evaluation. Food and Agricultural Organization of the United Nations: Rome, Italy.

  • Guillamon, E., García-Lafuente, A., Lozano, M., D'Arrigo, M., Rostagno, M.A., Villares, A. and Martinez, J.A. (2010). Edible mushrooms: Role in the prevention of cardiovascular diseases. Fitoterapia, 81: 715-723.

  • Heleno, S.A., Barros, L., Sousa, M.J., Martins, A. and Ferreira, I.C.F.R. (2009). Study and characterization of selected nutrients in wild mushrooms from Portugal by gas chromatography and high performance liquid chromatography. Microchem. J., 93: 195-199.

  • Heleno, S.A., Barros, L., Sousa, M.J., Martins, A. and Ferreira, I.C.F.R. (2010). Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity. Food Chem., 119: 14431450.

  • Hsu, T.H. (1999). Health benefits of cordyceps-related species. J. Chinese Soc. Traditional Vet. Sci., 3(1) : 48–61.

  • Khan, S.M., Kausar, A.G. and Ali, M.A. (1981). Yield performance of paddy straw in Pakistan. Mushroom Science, 2 (1) : 675-687.

  • Kitakaze, M. and Hori, M. (2000). Adenosine therapy: a new approach to chronic heart failure. Expert Opinion on Investigational Drugs, 9(11) : 2519–2535.

  • Kurtzman, R.H. Jr. (1976). Nutrition of Pleurots sapidus effects of lipids. Mycologia, 68: 268-295

  • Kurtzman, R.H., Jr. (1997). Nutrition from mushrooms, understanding and reconciling available data. Mycoscience, 38 : 247-253.

  • Longvah, T. and Deosthale, Y.G. (1998). Composition and nutritional studies on edible wild mushroom from northeast India. Food Chem., 63 : 331–4.

  • Maga, J.A. (1981). Mushroom flavor. J. Agric. & Food Chem., 29: 1–4.

  • Mattila, P., Suonpa, K. and Piironen, V. (2000). Functional properties of edible mushrooms. Nutri., 16 : 694–696.

  • Mattila, P., Konko, K., Eurola, M., Pihlava, J.M., Astola, J., Vahteristo, L., Hietaniemi, V., Kumpulainen, J., Valtonen, M. and Piironen, V. (2001). Contents of vitamins, mineral elements and some phenolic compound in cultivated mushrooms. J. Agric. & Food Chem., 42 : 2449–53.

  • Maua, J.L., Lina, H.C., Maa, J.T. and Song, S.F. (2001). Nonvolatile taste components of several specialty mushrooms. Food Chem., 73: 461–466.

  • McDonough, F.E., Steinke, F.H., Sarwar, G., Eggum, B.O., Bressani, R., Huth, P.J., Barbeau, W.E., Mitchell, G.V. and Phillips, J.G. (1990). In vivo rat assay for true protein digestibility: collaborative study. J. Association Official Analytical Chemists, 73 : 801–805.

  • Mdachia, S.J.M., Nkunyaa, M.H.H., Nyigoa, V.A. and Urasab, I.T. (2003). Amino acid composition of some Tanzanian wild mushrooms. Food Chem., 86 : 179–82.

  • Quimio, T.H. (1976). Cultivation Ganoderma the “Pleurotusway” mushroom. Newsletter Tropics, 6 : 12-130.

  • Subramanian, T.R. (1986). Nutritive value. Mushroom Ext. Bull. Indian Institute of Horticulture Research, India, 8 : 36.

  • Senatore, F. (1992). Chemical constituents of some mushrooms. J. Sci. Food & Agric., 58 : 499–503.

  • Sommerschild, H.T. and Kirkeboen, K.A. (2000). Adenosine and cardioprotection during ischaemia and reperfusion—an overview. Acta Anaesthesiologica Scandinavica, 44(9) : 1038– 1055.

  • Tewari, R.P. (1986). Mushroom cultivation. Ext. Bull. Indian Institute of Horticulture Research, Banglore, India, 8 : 36.

  • Yang, J.H., Lin, H.C. and Mau, J.L. (2002). Antioxidant properties of several commercial mushrooms. Food Chem., 77: 229–35.

  • Yilmaz, N., Solmaz, M., Türkekul, I. and Elmastas, M. (2006). Fatty acid composition in some wild edible mushrooms growing in the middle Black Sea region of Turkey. Food Chem., 99 : 168–74.


Abstract Views: 230

PDF Views: 0




  • Medicinal Importance of Mushroom

Abstract Views: 230  |  PDF Views: 0

Authors

Ravinder Kaur
Krishi Vigyan Kendra (P.A.U.) Sangrur (Punjab), India

Abstract


Nutritionally, mushrooms are low in energy and fat but high in protein, carbohydrate, and dietary fibre. Mushrooms contain a variety of minerals and trace elements such as potassium, and copper and vitamins such as riboflavin, niacin, and folates. They have been used as food for centuries because of their unique taste. Mushrooms are valuable resources for food, medicine and nutraceuticals. Now days, the people are more health conscious and focused on valuable food. This paper review focused on composition and medicinal importance of mushroom.

Keywords


Mushroom, Cancer, Lipids.

References