A Review: Health Benefits and Quality Value of Mushroom

Abstract

For a very long period, several mushrooms have been consumed and utilised as medications; the Greeks thought they gave warriors vigour in combat, and the Romans thought of them as "Food of the Gods." Mushrooms have long been revered in Chinese culture as a wholesome dish and a "elixir of life." They have been a part of human culture for countless years, and because of their sensory qualities, they have attracted a great deal of interest in the most significant civilizations in history. They are also known for having appetising culinary qualities. Because they are minimal in calories, carbohydrates, fat and sodium, as well as being cholesterol-free, mushrooms are a valuable food in today's society. In addition, mushrooms offer significant amounts of protein, fibre, selenium, potassium, riboflavin and vitamin D. Studies have revealed that mushrooms have a variety of bioactivities, including antioxidant, anti-inflammatory, anticancer, immunomodulatory, antimicrobial, hepatoprotective, and antidiabetic properties. As a result, they have gained more attention in recent years and may one day be developed into functional foods or medications for the prevention and treatment of a number of chronic diseases, including cancer, cardiovascular disease, diabetes mellitus, and neurodegenerative diseases. It has been claimed to have positive health effects and be effective in treating some ailments. Mushrooms are essential sources of bioactive chemicals and also have antimicrobial, immunological system, and cholesterol-lowering properties. Some mushroom extracts are utilised to support human health and are available as dietary supplements as a result of these qualities. Therefore, the current review provides a summary of the bioactivities and health advantages of mushrooms, which may be helpful for making the best use of mushrooms.