Abstract
Mushrooms have been used since centuries in many ancient cultures as source of food and medicine. However, until now the therapeutic values of mushrooms position this group of macrofungi as one of the major component in traditional medicine practice especially in South East Asia and China. Of different species of known mushrooms, Pleurotus spp. is widely known as part of food chain based on its high nutritional value. However, of the more than 70 species known, only few species are cultivated in mass production and used such as P. ostreatus, P. florida, and P. ajor-caju. However, P. ostreatus (widely known as oyster mushroom) received more attention in food industries based on its high growth rate and ease of cultivation using different substrates. This mushroom is rich of wide range of bioactive molecules of proven medicinal values with many therapeutic activities as anticancer, immunomodulatory, antiapoptotic, anti hypocholesterolemic, anti hyperglycemic, antimicrobial, anti-inflammatory, anti-osteoporetic, and many others. This work focuses on reviewing on the different classes of oyster mushroom bioactive compounds of antioxidant activities such as phenolics, beta carotene, lycopene, ascorbic acid, tocopherols, and ergosterols. This review provides also comprehensive information on the recent research to enhance the antioxidant properties through alteration of the cultivation strategy and addition of some compounds during the cultivation of P. ostreatus.
Highlights
Oxidation is essential to human for the energy production providing the biological processes
This review provides comprehensive information on the recent research to enhance the antioxidant properties through alteration of the cultivation strategy and addition of some compounds during the cultivation of P. ostreatus
The α-tocopherol functions as main vitamin E in plant leaves. It can be found in the chloroplast envelope and thylakoid membranes which help to deactivate the reactive oxygen species which has been photosynthesised to prevent the occurring of lipid peroxidation
Summary
Oxidation is essential to human for the energy production providing the biological processes. Pleurotus ostreatus have long history as precious food based on its high nutritional value as source of protein, carbohydrates, minerals, vitamins, fatty acids, and volatile compounds [19] This widely used mushrooms have many compounds of different groups of molecular weights of high medicinal values and act as antitumor, immunomodulator, antimicrobial, anti hypocholesterolemic, antiinflammatory, and many other therapaeutic properties [11,20,21]. Secondary metabolites from macro fungi such as Pleurotus spp. have long history as functional food and health promoting nutrients Most of these mushroom bioactive components have great ability to enhance oxidative stress defences, including inhibition of lipid peroxidation, reduction of human low-density lipoproteins, scavenging of free radicals and others. Presence of vitamins and their respective precursors are lower in P. ostreatus but, they have notable antioxidative effect [22]
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