Bioactive compounds, health benefits, and practical applications of edible mushroom Schizophyllum commune Fr.: A decade-long critical review.

Resveratrol: A comprehensive review of its multifaceted health benefits, mechanisms of action, and potential therapeutic applications in chronic disease

The consumption of phytochemicals through dietary sources, such as fruits, vegetables, and shellfish, is recommended for their preventive and therapeutic potential. Objective: Provide a concise overview of the review, stating the significance of phytochemicals in edible shellfish this review explores the composition, health benefits, and potential applications of phytochemicals in edible shellfish. Drawing from academic databases, it focuses on recent findings from 2022 to 2025, highlighting the antioxidant, anti-inflammatory, and protective effects of shellfish phytochemicals such as omega-3 fatty acids, carotenoids, and polyphenols. These bioactive compounds contribute to disease prevention, including cancer, cardiovascular issues, and neurodegenerative conditions. The review also discusses the bioavailability of these compounds and their synergistic effects with other nutrients. Furthermore, it examines potential applications in the food, cosmetic, and pharmaceutical industries, offering new avenues for functional foods and therapeutic products. Future research on shellfish-derived phytochemicals should prioritize clinical trials to validate their therapeutic effects in humans, particularly for chronic diseases. Further studies on bioavailability and optimization of delivery methods, such as encapsulation, are crucial to enhance efficacy in functional foods and supplements. Additionally, exploring their potential applications in biotechnology, including bioremediation and sustainable aquaculture practices, could unlock new opportunities for health and environmental benefits.

SummaryLactulose is a synthetic disaccharide. It can be obtained from lactose by chemical, enzymatic or by electro‐activation synthesis. This review provides the comprehension of lactulose production and its application in medical, pharmaceutical and functional food applications. Lactulose can be used in medical and pharmaceutical applications for the treatment of diseases such as chronic constipation, therapy of portal systemic encephalopathy, inflammatory bowel disease, reducing blood ammonia levels, colon carcinogenesis, tumour prevention and immunology, mineral absorption and for the inhibition of the secondary bile acid formation. However, with the growing interest in functional foods, the use of nondigestible oligosaccharides such as prebiotic ingredients has increased considerably during the recent years. In this context, lactulose as a well‐recognised prebiotic offers excellent possibilities to develop new functional foods. It can be added to several foods.

Alginates, hydrophilic anionic polysaccharides with notable bioactivity and biocompatibility, have drawn significant attention, particularly due to their extensive use in the pharmaceutical industry and associated health benefits. Brown seaweeds serve as the primary source of alginates. However, extraction methods, especially traditional ones, face efficiency challenges, impacting the yield. Green extraction methods promise an eco-friendly alternative, but their industrial-scale implementation is still unproven. Importantly, these extraction methods could yield alginates of different molecular weights and consequent varied biological effects. Alginates possess antibacterial, antioxidant, anti-diabetic, and immunomodulatory properties, forming the cornerstone of their health benefits and pharmaceutical applications. The hydrogel formation characteristic of alginates is crucial for pharmaceutical applications, including drug delivery, wound dressing, and tissue regeneration. Despite the existence of numerous articles exploring the extraction methods, properties, and applications of alginates, a gap exists in the literature that connects these aspects with health benefits. This review aims to bridge this gap by providing a comprehensive discussion of the extraction methods, properties, health benefits, and pharmaceutical applications of alginates.

Mushrooms have been valued for their unique flavor and medicinal properties since ancient times. As a nutrient-dense superfood, they provide essential nutrients, including dietary fiber, high-quality protein, and key vitamins (especially D and B), along with minerals. They are naturally low in fat, sugar, and calories, and cholesterol, making them a beneficial addition to a balanced diet. Increasingly, mushrooms are incorporated into functional foods, cosmetics, and even used as meat substitutes, enhancing nutritional value and offering significant health benefits. They contain a variety of bioactive compounds-such as terpenoids, flavonoids, tannins, alkaloids, polyphenols, and polysaccharides-which contribute to their therapeutic properties. These include antioxidant, anticancer, antimicrobial, immunomodulatory, anti-inflammatory, anti-tyrosinase, immune-boosting, and antihyperglycemic effects, all of which support human health and medical applications. Additionally, mushrooms promote heart health, help reduce cholesterol, and assist in managing chronic conditions like hypertension, obesity, and diabetes. Ongoing research continues to uncover new bioactive compounds that may be effective in treating neurological and cardiovascular diseases. With advancements in science and technology, mushrooms are becoming increasingly valuable in medicine, pharmaceuticals, food production, cosmetics, and environmental bioremediation, creating potential opportunities across various industries. This review aims to explore the nutritional value and bioactive compounds of mushrooms, along with their health benefits, therapeutic properties, and applications in functional foods, cosmetics, and pharmaceuticals. It highlights their potential as sustainable medicinal resources and a rich source of novel bioactive compounds for managing chronic diseases and other health conditions.

Background: With the increasing awareness in public on health and nutrition, mushrooms have gained more popularity in recent times for its nutritional, health benefits and culinary value. These are excellent source of vitamins and minerals. Hence, often called as “White Vegetable” They are regarded as one of the superfoods due to their high nutrient content as well as their healing properties. Methods: The present study was carried with the objective of analysing the macronutrients and mineral composition of three edible mushroom varieties i.e., oyster mushroom-Hypsizygus ulmarius (Elm oyster mushroom); Milky mushrooms- Calocybe indica and APK2 Results: Our results revealed that the high protein content was found high in Hypsizygus ulmarius, Oyster mushroom (39±0.08%) followed by Calocybe indica (34.22±0.15) and APK2 (33.23±0.08%). While, the crude fibre and carbohydrate content among the three mushrooms ranged from 17.24% to 36.14% and 7.66 to 29.09% respectively. Minerals content among the mushroom varieties, with findings ranging from Na-30mg to 41mg, K-989mg to 1258mg, and P-622mg to 766mg Per 100g dry weight. Cu, Fe, Zn and Mn concentration were ranging from 2.7mg to 3.8mg, 26mg-70mg, 15mg- 16mg and 1.7mg-2.4mg /100g of dry weight respectively

Mentha spicata, also called Mentha viridis, is a medicinal plant of the Lamiaceae family characterized by its potency to synthesize and secret secondary metabolites, essentially essential oils. Different populations use the aerial parts of this plant for tea preparation, and this tisane has shown several effects, according to ethnopharmacological surveys carried out in different areas around the world. These effects are attributed to different compounds of M. spicata, in which their biological effects were recently proved experimentally. Pharmacological properties of M. spicata extracts and essential oils were investigated for different health benefits such as antioxidant, anticancer, antiparasitic, antimicrobial, and antidiabetic effects. In vitro and in vivo studies showed positives effects that could be certainly related to different bioactive compounds identified in M. spicata. Indeed, volatile compounds seem to be efficient in inhibiting different microbial agents such as bacteria, fungi, and parasites through several mechanisms. Moreover, M. spicata exhibited, according to some studies, promising antioxidant, antidiabetic, anti-inflammatory, and anticancer effects, which show its potential to be used as a source for identifying natural drugs against cellular oxidative stress and its related diseases. Importantly, toxicological investigations of M. spicata show the safety of this species at different doses and several periods of use which justify its use in traditional medicines as tisane with tea. Here, we report, explore, and highlight the data published on M. spicata concerning its botanical description and geographical distribution, its phytochemical compounds, its pharmacological properties, and its toxicological investigations of M. spicata.

Recently the demand for functional food components such as prebiotics, probiotics, and phenolic compounds are increased. Nowadays, β-glucan, dietary fiber, and biologically active natural polysaccharide, exhibit properties like a prebiotic effect and immune system support. Furthermore, clinical studies have shown that daily intake of 250-500 mg β-glucan has several benefits on the immune system, showing low glycemic index, antimicrobial and anti-inflammatory properties. It is a polysaccharide composed of D-glucose monomers connected with β-glycoside bonds, found in natural sources like yeast (Saccharomyces cerevisiae), some edible mushrooms, algae, and cereal grains. β-Glucan is more resistant and preserves its stability during food processing technologies (drying, freezing, etc.). Especially, β-glucan originated from baker's yeast (S. cerevisiae) has many immunostimulatory properties, such as hypoglycemic, anti-inflammatory, immune-modulatory, antioxidant, and anticancer activities. Also, the utilization of β-glucan in the food industry has increased regarding to their techno-functional properties like gelation, viscosity, solubility, and encapsulating agent. Therefore, this review highlights recently published research results on the functional properties, health benefits and clinical studies, the effects on the interaction with the other food compounds, and the potential food applications of β-glucans.

Kiwifruit (Actinidia deliciosa) belongs to the family Actinidiaceae, and the genus Actinidia is a highly nutritious fruit abundant with essential vitamins, minerals, polyphenols, flavonoids, and the unique enzyme actinidin, which aids digestion. These components contribute to kiwifruit’s role as a functional food with significant therapeutic potential. Kiwifruit supports various physiological functions, including immune enhancement, cardiovascular health, and digestive regulation. Its rich fiber content promotes gut microbiota growth, improving digestion and reducing constipation. The presence of polyphenols, carotenoids (lutein, zeaxanthin), and flavonoids strengthens antioxidant defenses, reduces inflammation, and helps prevent chronic diseases such as cardiovascular disorders, neurodegenerative conditions, and metabolic syndrome. The low fiber content makes it beneficial for blood sugar regulation, aiding in diabetes management. The actinidin enzyme present in kiwifruit makes it particularly beneficial for individuals with digestive disorders by enhancing protein digestion and nutrient absorption. Additionally, its prebiotic properties foster the growth of beneficial gut bacteria, contributing to better digestive and immune health. Kiwifruit is rich in antioxidants and also supports skin health by promoting collagen synthesis, reducing oxidative stress, and maintaining hydration. Emerging research highlights its potential neuroprotective effects, suggesting a role in reducing cognitive decline and oxidative stress in the brain. Its cardioprotective properties help regulate blood pressure, and improve vascular function. With applications in functional foods, nutraceuticals, and pharmaceuticals, kiwifruit continues to gain attention for its preventive healthcare potential. Incorporating kiwifruit into the diet provides a natural approach to enhancing overall well-being, making it a valuable component in promoting longevity and reducing the risk of chronic diseases. This review seeks to provide a comprehensive knowledge of kiwifruit's nutritional profile, bioactive properties, therapeutic potential, and commercial importance, offering scientifically backed recommendations for individuals.

Edible mushrooms are used as a food source because they are low in fat, high in protein, and rich in vitamins. In addition to being a food source, mushrooms are known to have potential as immunomodulators for various diseases such as cancer, tumors, HIV, tuberculosis, and others. The substances in mushrooms that have potential as antitumor and immunomodulatory agents are polysaccharides. These polysaccharides possess immune-stimulating, anti-tumor, antioxidant, antibacterial, and antiviral activities. One example of an edible mushrooms is gerigit mushroom (Schizophyllum commune). Until now, the research on Schizophyllum commune is still limited, especially regarding the quantitative determination of the amount of polysaccharides. This study aims to determine the total amount of polysaccharides in Schizophyllum commune from central Thailand using phenol-sulfuric acid and freeze-drying methods. Total polysaccharide concentration data were analyzed using absorbance data obtained from measurements of blank and standard samples on a spectrophotometer and analyzed using microsoft excel software. The results of this study indicate the presence of polysaccharides in Schizophyllum commune, which are characterized by the presence of orange color in the sample when phenol and sulfuric acid solutions are mixed. While for the concentration of total polysaccharides in the Schizophyllum commune samples FD1, FD2 and FD3 obtained consecutive results 42.5256 mg/g 33.7002 mg/g 36.6327 mg/g with an average of 37.62 mg/g. This study shows that gerigit mushrooms have potential as a source of bioactive compounds in the form of polysaccharides that can be used in the health sector

Algal nutraceuticals have emerged as the valuable bioresources due to their various chemical compositions and potential health benefits. Algae contain many bioactive compounds, including polyphenols, polysaccharides, omega-3 fatty acids, pigments, and vitamins, which are vital for the various biological processes in the human body. Understanding these complex metabolites is essential for their application in functional foods, dietary supplements, and pharmaceuticals. In this context, metabolomics provides a comprehensive approach for analyzing algal metabolic profiles and their nutritional and medicinal values. This review explores the role of metabolomics in the evaluation and development of algal nutraceuticals. It focuses particularly on the identification and characterization of small-molecule metabolites in algae, offering insights into their functional properties and bioactivities. This review also discusses the integration of metabolomics with other omics technologies to achieve a holistic understanding of the metabolism of algae. Metabolomic studies have successfully explored a wide range of bioactive compounds in algae with antioxidant, anti-inflammatory, anticancer, antibacterial, and neuroprotective activities. Techniques such as mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy have advanced the detection and quantification of metabolites with high sensitivity and resolution, respectively. Additionally, metabolomics aids to determine the quality biomarkers and the assessment of algal nutritional content. Integrating metabolomics with genomics, proteomics, and transcriptomics will further elucidate the metabolic pathways and regulatory networks in algae. This review highlights the critical role of metabolomics in maximizing the utilization of algae for health benefits.

Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues

Lore Lindu National Park was the most important flora and fauna protected area in Central Sulawesi, Indonesia. This area has high biodiversity, one of which is edible macro fungi. Macro fungi have attracted worldwide attention and reputation because of their diverse functions including beauty and aesthetics, medicinal effects (anticancer, antidiabetic, immunoenhancing and antioxidant), cosmetic ingredients, high nutritional value as food, economic value and ecosystem services. Macro fungi were rich in essential minerals, micro elements, vitamins, protein, carbohydrates and fiber. Indigenous peoples around this area have long been using edible macro fungi that grow wild in the forest both as a source of food and medicine. This study aimed to analyze the effect of cooking on the proximate composition and mineral content of several edible macro fungi originating from the Lore Lindu National Park area (Auricularia sp, Auricularia auricula-judae, Termitomyces sp, Lentinus sp, Pleurotus ostreatus, Schizophyllum commune, Agaricus sp, Boletus sp). Determination of the nutritional composition of edible macro fungi was carried out by mineral analysis using the AAS (Atomic absorption spectrophotometry) method and proximate analysis. Differences in proximate and mineral composition between cooked and uncooked edible macro fungi samples were analyzed by T-test. The results showed that all tested samples contained substantial amounts of nutrients and essential proteins. Cooked and uncooked edible macro fungi contain significant macro and micro minerals (Ca, Mg, P, K, S, Cu, Mn, Fe and Zn). The amount of protein and dietary fiber in edible macro fungi was also significantly affected by the cooking process. The fiber content in edible macro fungi increases when cooked, while the composition of carbohydrates, protein, fat, ash content and some mineral elements decreases due to cooking. This research shows that cooked and uncooked edible macro fungi have potential nutritional principles. The evaluation of the nutritional components (protein, fiber, carbohydrates, minerals, amino acids, unsaturated fatty acids and IVPD (in-vitro protein digestibility) and the calorific value of edible macro fungi indicated a low-fat and low-calorie diet, which was lower than legumes and meat. Key words: Macro fungi, nutrition, proximat, minerals, Lore Lindu National Park

Significant socio-economic, spiritual, nutritional and medicinal needs of the countrysides in Central Africa region are obtainable from macrofungi. Conversely, anthropogenic activities and climate change have led to a reduction in the habitats of mushrooms which has led to some mushrooms becoming endangered. A dearth of information on the ecology, management and composition of mushrooms in Central Africa exists. Hence a review was systematically carried out on published mycological research outcomes from Central African countryside, to delineate the way forward. It was observed that the level of indigenous mycological knowledge was very high (> 60%) in all the tribes. The highest number of edible mushrooms was from Democratic Republic of Congo (DRC)(377 species), followed by Cameroon (50 species). The dataset showed that 448 edible mushrooms have been identified based on citable publications and 27 tribes/localities evaluated. Additionally the dataset showed 116 author-identified mushrooms that inhabitants did not identify and use. The most popular edible mushrooms from 79 key edible mushrooms were Russula (9 spp.), Termitomyces (8), Cantharellus (8), Plerotus (5), Amanita (5), Marasmius, Lactarius and Lactifluus (4 spp. each). The topmost consumed species were Pleurotus tuberregium (14 out of 27 localities), Auricularia cornea (13), Cantharellus congolensis (12), Marasmius bekolacongoli (12), Schizophyllum commune (11) and Cantharellus floridulus (11). Mushrooms for mythology uses: (Phallus indusiatus and Dictyophora sp.), Mythology+food: (Termitomyces robustus), Medicinal: (Daldinia concentrica, Ganoderma applanatum and Ganoderma lucidum), Medicinal+food: (Polyporus dictyopus, Schizophyllum commune and Termitomyces clypeatus) and Food+mythology+medicinal: (Termitomyces microcarpus and Termitomyces titanicus). Irrefutably, these previous ethnomycological and ecological studies have scarcely made a significant impact on fungi biodiversity.

Background: The global rise in liver diseases associated with environmental toxins and lifestyle factors has intensified interest in functional foods with hepatoprotective properties. Moringa oleifera, a multipurpose, edible plant with established nutritional value, represents a promising candidate as a functional food due to its bioactive compound profile and traditional medicinal applications. Objective: This investigation evaluated the antioxidant and hepatoprotective properties of methanol extract from Moringa oleifera leaves (MOEXT) against carbon tetrachloride (CCl₄)-induced liver damage in experimental rats, with a specific focus on its potential as a functional food ingredient for liver health. Methods: We assessed MOEXT's antioxidant capacity through DPPH scavenging, ABTS neutralization, and ferric reduction assays. Safety evaluation followed OECD protocol 423. Hepatoprotective evaluation utilized the CCl₄ liver damage model in Wistar rats, with assessment of liver biomarkers, oxidative stress indicators, and tissue morphology. Functional food applications were evaluated based on bioactive compound stability and efficacy. Results: MOEXT exhibited concentration-dependent antioxidant properties with IC₅₀ values of 28.4 ± 2.1 μg/mL (DPPH) and 31.7 ± 1.8 μg/mL (ABTS). Safety studies indicated LD₅₀ exceeding 5000 mg/kg, supporting its food safety profile. MOEXT significantly (p < 0.001) prevented CCl₄-induced increases in liver enzymes (AST, ALT, ALP) and bilirubin concentrations. The extract enhanced antioxidant enzyme function (SOD, CAT, GPx) and decreased lipid peroxidation markers. Microscopic examination confirmed protective effects on liver structure, demonstrating the potential for incorporating M. oleifera into functional food products. Conclusion: MOEXT demonstrates significant antioxidant and hepatoprotective activities, supporting its development as a functional food ingredient for liver health maintenance. These findings provide scientific validation for incorporating M. oleifera into nutraceutical and functional food products targeting hepatic wellness. Keywords: Moringa oleifera, functional foods, nutraceuticals, liver protection, antioxidant activity, bioactive compounds, agricultural biotechnology