Biology and Biochemistry of Mushrooms and Their Importance in Medicine, Nutrition and Environmental Aspects

Abstract

Mushrooms are the fleshy fruiting body of some fungi arising from the group of mycelium, mushroom use as food and medicine since time immemorial. Traditional and folk medicine practitioners are using mushrooms for their healing and cleansing properties. These have been considered as the Delicacy, in the nutrition point of view mushrooms are placed between meat and vegetables and also called as vegetable meat. All varieties of mushrooms are low in calories and fat, and contain modest amounts of fiber and various nutrients. Mushrooms constitute both a nutritionally functional food as well as a source of physiologically advantageous medicine. Mushroom consumption is increasing rapidly worldwide due to their rich source of bioactive compounds such as functional protein, vitamins, minerals and dietary fibers etc. due to that considering it as precious, and functional food ingredient as food, as tonic, and as medicine to remedy and to treat numerous dangerous illnesses around the world. Mushrooms can serve as agents for promoting equitable economic growth in society. Good resource to a non-green revolution in less developed countries, and in the world at large. Mushrooms are also an important and integral component to create a clean the ecosystem.