Mushrooms As Nutritional Powerhouses: A Review of Their Bioactive Compounds, Health Benefits, and Value-Added Products

Overview

Journal Foods

Specialty Biotechnology

Date 2025 Mar 13

PMID 40077445

Authors

Akruti Singh

Ramesh Kumar Saini

Amit Kumar

Prince Chawla

Ravinder Kaushik

Affiliations

Soon will be listed here.

Abstract

Mushrooms are known to be a nutritional powerhouse, offering diverse bioactive compounds that promote and enhance health. Mushrooms provide a distinguishable taste and aroma and are an essential source of vitamin D, vitamin B complex, hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs), terpenes, sterols, and β-glucans. Edible mushroom varieties such as , sp., and are recognized as functional foods due to their remarkable potential for disease prevention and promotion of overall health and well-being. These varieties have antioxidants, anti-inflammatory, cytoprotective, cholesterol-lowering, antidiabetic, antimicrobial, and anticancer properties, as well as controlling blood pressure, being an immunity booster, and strengthening bone properties. In addition, they contain essential non-digestible oligosaccharides (NDOs) and ergothioneine, a potential substrate for gut microflora. Supplementing our daily meals with those can add value to our food, providing health benefits. Novel edible mushrooms are being investigated to explore their bioactive substances and their therapeutic properties, to benefit human health. The scientific community (mycologists) is currently studying the prospects for unlocking the full health advantages of mushrooms. This review aims to promote knowledge of mushroom culturing conditions, their nutritional potential, and the value-added products of 11 varieties.

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