327
17.5 Conclusion
Presently, the global production of cultivated mushrooms has exceeded ten million
tons and is continuously increasing, with China being the largest producer. More
than 2000 mushroom species are safe and eatable. Further, mushrooms can help in
boosting the economic growth in a society. Worldwide, both cultivated and wild
species of mushrooms are consumed as they possess distinctive and unique taste,
texture and smell along with low calorific values and high fibre content. They synthesize active compounds with broad spectrum of biological activities. In vitro studies, clinical trials and animal studies validated the traditional knowledge and
indicated the immense potential of mushroom-derived compounds and products, for
the suppression and treatment of various diseases. The present chapter covers the
information on proximate content, proteins, vitamins, minerals, bioactive compounds and potential benefits of medicinal mushrooms. Mushrooms can be consumed as tonics, medicines, nutritional products, etc. and can be used as cosmetics
and natural bio-control agents. In view of promising outcomes, additional efforts
are required to explore the ability of mushrooms as functional food along with the
therapeutic potential. The major tasks comprise the understanding of clinical trials,
development of mushroom derived products with standardized protocols, and their
sustainable production under appropriate environment.
References
Agrahar-Murugkar D, Subbulakshmi G (2005) Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chem 89:599–603
Agrawal DC, Dhanasekaran M (2019) Medicinal mushrooms: recent progress in research and
development. Springer, Singapore
Agrawal K, Chaturvedi V, Verma P (2018) Fungal laccase discovered but yet undiscovered.
Bioresour Bioprocess 5:4
Ahlawat O, Manikandan K, Singh M (2016) Proximate composition of different mushroom varieties and effect of UV light exposure on vitamin D content in Agaricus bisporus and Volvariella
volvacea. Mushroom Res 25:1–8
Alaimo M, Dongarrà G, LA Rosa A, Tamburo E, Vasquez G, Varrica D (2018) Major and trace
elements in Boletus aereus and Clitopilus prunulus growing on volcanic and sedimentary soils
of Sicily (Italy). Ecotoxicol Environ Saf 157:182–190
Alves MJ, Ferreira IC, Dias J, Teixeira V, Martins A, Pintado M (2013) A review on antifungal
activity of mushroom (basidiomycetes) extracts and isolated compounds
Anderson E, Fellers CR (1942) The food value of mushrooms (Agaricus campestris). Proc Am Soc
Hortic Sci 41:301–304
Ardigò W (2017) Auricularia auricula-judae and Polyporus umbellatus effectively contrast arterial
hypertension: a clinical study. In: Gargano ML, Venturella G (eds) Book of abstracts: the 9th
international medicinal mushrooms conference (IMMC9), Palermo
Arpha K, Phosri C, Suwannasai N, Mongkolthanaruk W, Sodngam S (2012) Astraodoric acids
A–D: new lanostane triterpenes from edible mushroom Astraeus odoratus and their antimycobacterium tuberculosis H37Ra and cytotoxic activity. J Agric Food Chem 60:9834–9841
17 Mushroom: Nutraceutical, Mineral, Proximate Constituents and Bioactive…
17.5 Conclusion
Presently, the global production of cultivated mushrooms has exceeded ten million
tons and is continuously increasing, with China being the largest producer. More
than 2000 mushroom species are safe and eatable. Further, mushrooms can help in
boosting the economic growth in a society. Worldwide, both cultivated and wild
species of mushrooms are consumed as they possess distinctive and unique taste,
texture and smell along with low calorific values and high fibre content. They synthesize active compounds with broad spectrum of biological activities. In vitro studies, clinical trials and animal studies validated the traditional knowledge and
indicated the immense potential of mushroom-derived compounds and products, for
the suppression and treatment of various diseases. The present chapter covers the
information on proximate content, proteins, vitamins, minerals, bioactive compounds and potential benefits of medicinal mushrooms. Mushrooms can be consumed as tonics, medicines, nutritional products, etc. and can be used as cosmetics
and natural bio-control agents. In view of promising outcomes, additional efforts
are required to explore the ability of mushrooms as functional food along with the
therapeutic potential. The major tasks comprise the understanding of clinical trials,
development of mushroom derived products with standardized protocols, and their
sustainable production under appropriate environment.
References
Agrahar-Murugkar D, Subbulakshmi G (2005) Nutritional value of edible wild mushrooms collected from the Khasi hills of Meghalaya. Food Chem 89:599–603
Agrawal DC, Dhanasekaran M (2019) Medicinal mushrooms: recent progress in research and
development. Springer, Singapore
Agrawal K, Chaturvedi V, Verma P (2018) Fungal laccase discovered but yet undiscovered.
Bioresour Bioprocess 5:4
Ahlawat O, Manikandan K, Singh M (2016) Proximate composition of different mushroom varieties and effect of UV light exposure on vitamin D content in Agaricus bisporus and Volvariella
volvacea. Mushroom Res 25:1–8
Alaimo M, Dongarrà G, LA Rosa A, Tamburo E, Vasquez G, Varrica D (2018) Major and trace
elements in Boletus aereus and Clitopilus prunulus growing on volcanic and sedimentary soils
of Sicily (Italy). Ecotoxicol Environ Saf 157:182–190
Alves MJ, Ferreira IC, Dias J, Teixeira V, Martins A, Pintado M (2013) A review on antifungal
activity of mushroom (basidiomycetes) extracts and isolated compounds
Anderson E, Fellers CR (1942) The food value of mushrooms (Agaricus campestris). Proc Am Soc
Hortic Sci 41:301–304
Ardigò W (2017) Auricularia auricula-judae and Polyporus umbellatus effectively contrast arterial
hypertension: a clinical study. In: Gargano ML, Venturella G (eds) Book of abstracts: the 9th
international medicinal mushrooms conference (IMMC9), Palermo
Arpha K, Phosri C, Suwannasai N, Mongkolthanaruk W, Sodngam S (2012) Astraodoric acids
A–D: new lanostane triterpenes from edible mushroom Astraeus odoratus and their antimycobacterium tuberculosis H37Ra and cytotoxic activity. J Agric Food Chem 60:9834–9841
17 Mushroom: Nutraceutical, Mineral, Proximate Constituents and Bioactive…