Consumption Of Edible Mushrooms Research Articles

The role of edible mushrooms in the Brazilian diet: a comprehensive analysis

Purpose This study aims to examine the role of edible mushrooms in the Brazilian diet, considering their strategic significance in meeting nutritional goals within sustainable development. Despite their potential in the nutrition of the Brazilian population, significant knowledge gaps still exist. To address this, the authors formulated this study into five main sections: the consumption of edible mushrooms in Brazil, the factors influencing the consumption, the occurrence of edible mushrooms in Brazil, the nutritional contribution of mushrooms consumed in Brazil and sustainable mushroom production in Brazil. Design/methodology/approach The authors compiled current literature to develop this viewpoint paper using systematic review, systematic search and narrative review search methods. Findings Mushrooms are sporadically consumed in Brazil, primarily by the urban population, with challenges in estimating the most used species. Social, economic and cultural factors, health considerations and reduced meat consumption influence mushroom consumption behavior. While Pleurotus ostreatus, Lentinula edodes and Agaricus bisporus are primary species, ethnomycological studies highlight a more diverse consumption among traditional indigenous communities. Brazil hosts approximately 133 wild mushroom species safe for human consumption. Some can be sustainably cultivated using substrates derived from agricultural and urban waste, offering high-protein, high-fiber, low-fat foods with bioactive compounds holding antioxidant and prebiotic potential. Originality/value To the best of the authors’ knowledge, no previous study has investigated how edible mushrooms contribute to the food and nutrition of the Brazilian population. This study emphasizes the crucial role of edible mushrooms in preserving Brazil’s cultural heritage, contributing to food and nutritional security and enhancing the overall diet quality.

Abstract 1831: Reduction of PMN-MDSC level/activity following the consumption of white button mushroom in prostate cancer murine models and patients: A translational study to mitigate cancer progression

Abstract Frequent consumption of edible mushrooms, such as white button mushrooms (WBM), has been associated with a lower risk of prostate cancer [1]. Our laboratory at City of Hope has over 20 years of collective experience in defining the anticancer mechanisms of WBM [2, 3]. Previous studies have indicated that WBM consumption has anti-androgenic activities in prostate cancers in both preclinical models [4] and clinical trials [5]. In our first-in-human phase 1 trial on prostate cancer patients, we ensured the safety of consuming WBM in humans. In addition to observing a therapeutic-responsive decline in prostate-specific antigen (PSA), the levels of myeloid-derived suppressor cells (MDSCs) reduced in responders to WBM treatments [5]. These observations led us to hypothesize that WBM may mitigate the progression of prostate cancer in part by modulating the immune response. In the current study, we conducted translational research in syngeneic murine models and in prostate cancer patients from an ongoing phase 2 trial, aiming to define the immunomodulatory activity and mechanisms of WBM. We confirmed that WBM consumption in mouse models altered the number and function of immunosuppressive cells (MDSCs) and anti-tumor immune cells (T & NK cells), ultimately enhancing the intratumor and systemic immune responses. At a bulk-transcriptional level, we observed the elevated expression of programmed cell death protein 1 (PD-1) in xenograft tumors. In our single immune cell profiling of patients’ blood specimens following 3 months of WBM consumption in freeze-dried tablets form, we investigated the transcriptional landscape of circulating immune cells in response to WBM interventions. The level of circulating neutrophil-associated PMN-MDSCs decreased, and the remaining cells showed transcriptional profiles associated with "neutrophil chemotaxis", "leukocyte aggregation", and "regulation of inflammatory response", as functions associated with enhanced anti-tumor activity. Lastly, we also showed in a mouse model that WBM consumption synergistically enhances the anticancer activity of anti-PD1 drugs, indicating that WBM may be used as adjuvant therapy with immune checkpoint inhibitors. In summary, our results from prostate cancer patients and murine models show the immunomodulatory effects of WBM consumption and provide a scientific foundation for the application of WBM in alleviating prostate cancer progression. References 1, Zhang S., et al. Int. J. Cancer. 2019; 146:2712-2720. 2, Chen S., et al. Cancer Res. 2006; 66:12026-12034. 3, Adams L.S., et al. Nutr. Cancer. 2008; 60:744-756. 4, Wang X., et al. J. Nutr. Biochem. 2021; 89:108580.5, Twardowski P., et al. Cancer. 2015; 121:2942-2950. Citation Format: Xiaoqiang Wang, Shoubao Ma, Przemyslaw Twardowski, Clayton Lau, Yin Chan, Kelly Wong, Jinhui Wang, Xiwei Wu, Paul Frankel, Timothy G. Wilson, Timothy W. Synold, Cary Presant, Jianhua Yu, Shiuan Chen. Reduction of PMN-MDSC level/activity following the consumption of white button mushroom in prostate cancer murine models and patients: A translational study to mitigate cancer progression [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2024; Part 1 (Regular Abstracts); 2024 Apr 5-10; San Diego, CA. Philadelphia (PA): AACR; Cancer Res 2024;84(6_Suppl):Abstract nr 1831.

The Relationship between Mushroom Intake and Cognitive Performance: An Epidemiological Study in the European Investigation of Cancer-Norfolk Cohort (EPIC-Norfolk).

The previous literature suggests that regular consumption of edible mushrooms may confer neuroprotective cognitive health benefits. To further investigate the possible association between mushrooms and brain function during ageing, data from a population-based study of diet and chronic disease (EPIC-Norfolk cohort) were analysed. Changes in mushroom intake were measured using a food frequency questionnaire at three health check (HC) points over an 18-year period, with participants categorised based on their consumption frequency. Cognitive performance was assessed at the final health check (3HC) via a battery of validated tests assessing a range of different cognitive domains. The findings revealed a significant reduction in mushroom intake over time, with 4.12% of the cohort giving up mushrooms after previously consuming them. At 3HC, mushroom consumers displayed better cognitive performance than non-consumers across multiple cognitive domains. This relationship was observed to be dose-dependent, with those consuming 1 or more portions per week showing the highest cognitive scores. These findings suggest that regular mushroom consumption may be beneficial for cognitive function during aging. Further randomised controlled trials will be needed to confirm any potential benefits of mushrooms on long-term cognitive health, alongside public health initiatives to promote mushroom consumption in this older-adult demographic.

Anti-Cancer Potential of Edible/Medicinal Mushrooms in Breast Cancer.

Edible/medicinal mushrooms have been traditionally used in Asian countries either in the cuisine or as dietary supplements and nutraceuticals. In recent decades, they have aroused increasing attention in Europe as well, due to their health and nutritional benefits. In particular, among the different pharmacological activities reported (antibacterial, anti-inflammatory, antioxidative, antiviral, immunomodulating, antidiabetic, etc.), edible/medicinal mushrooms have been shown to exert in vitro and in vivo anticancer effects on several kinds of tumors, including breast cancer. In this article, we reviewed mushrooms showing antineoplastic activity again breast cancer cells, especially focusing on the possible bioactive compounds involved and their mechanisms of action. In particular, the following mushrooms have been considered: Agaricus bisporus, Antrodia cinnamomea, Cordyceps sinensis, Cordyceps militaris, Coriolus versicolor, Ganoderma lucidum, Grifola frondosa, Lentinula edodes, and Pleurotus ostreatus. We also report insights into the relationship between dietary consumption of edible mushrooms and breast cancer risk, and the results of clinical studies and meta-analyses focusing on the effects of fungal extracts on breast cancer patients.

Exploring Consumer Behavior and Preferences towards Edible Mushrooms in Slovakia.

Edible mushrooms represent a food with high nutritional properties, and their consumption has a positive effect on the health of consumers. The aim of the paper is to identify the behavior and preferences of consumers in the consumption of edible mushrooms in Slovakia. The aim of the paper was achieved by conducting a consumer survey using the snowball sampling method on a sample of 1166 respondents in the Slovak Republic, of which 1032 respondents were consumers of edible mushrooms. Using statistical methods (the Chi-square test of independence, Kruskal-Wallis H test, and Friedman test, as well as categorical principal component analysis), differences in consumer behavior were examined in three identified segments created based on the amount of consumption of edible mushrooms. The results of the consumer study showed the existence of statistically significant differences between the defined segments in terms of frequency of consumption, evaluation of the preference of edible mushrooms in various meals, evaluation of important reasons for consumption, and determination of preference for individual species of mushrooms, as well as determination of preference for the place of consumption and the option of obtaining mushrooms for consumption. Moreover, four latent components determining the purchase of mushrooms applicable in all segments were defined. Supporting the consumption of edible mushrooms among Slovak consumers is possible by increasing consumer awareness through recommendations and published articles. The research paper provides a new insight into the behavior and preferences of consumers in mushroom consumption, divided into three segments, which can fill the scientific research gap. The results provide valuable information for scientific purposes, as well as for food companies and policy makers.

COMPARATIVE CHARACTERISTICS OF AROMA PROFILE OF WILD AND CULTURED EDIBLE MUSHROOMS

The increased consumption of edible mushrooms is not only due to their nutritional value, but also to their unique taste and specific flavor. The aroma of cultivated mushrooms is different from wild ones, it is often less pronounced. The aim of the study was to determine the characteristics of the aroma of wild and cultivated edible mushrooms using the methods of sensory profile analysis and ultraviolet spectrophotometry. Sensory profile analysis showed that aroma profiles of mushroom samples differed in intensity depending on a kind of a mushroom. It was found that Boletus sp. had the highest intensity of the mushroom component of flavor among wild mushrooms. The intensity of woody flavor components was higher in B. subtomentosus, L. aurantiacum and P. ostreatus IBK-1535. More pronounced herbaceous notes were observed for a wild P. ostreatus and A. silvaticus, sweet – for S. luteus, and floral – for P. djamor. Among the cultivated fungi, the most pronounced mushroom notes are observed for A. bisporus. The lowest intensity of aroma had such wild mushrooms as P. ostreatus and S. luteus. Also, the least pronounced flavor was noted for the cultivated P. djamor. The flavor of this mushroom is characterized by fishy notes. The obtained UV-spectra of different mushroom species varied in the intensity of the light absorption maxima. The highest intensity in the entire wavelength range had the extract of B. edulis fruit bodies. Among the cultivated fungi, A. bisporus was characterized by the highest optical density of hexane extract at 207 nm, and A. bisporus and P. ostreatus strains IBK-551 and IBK-1535 absorbed light the most intense in the region of 260–290 nm. The results of determining the organoleptic profile and spectrophotometric analysis of mushroom extracts indicate that the industrial cultivation of edible mushrooms disrupts or inhibits the formation of aroma substances by fruiting bodies, which leads to a decrease in their consumer quality. Therefore, in order to increase the demand for cultivated edible mushrooms, the flavor of which is one of the determining factors of their attractiveness, it is necessary to conduct a comprehensive study of the dependence of the aroma substances formation on the growing process parameters.

English

In search of a healthier diet, the consumption of edible mushrooms has been expanding, as well as the use of agro-industrial residues for cultivation and the use of less costly techniques. In this work, residues of pupunha palm (Bactris gasipaes Kunth.) and cocoa (Theobroma cacao L.) were tested as a substrate to produce Pleurotus pulmonarius CCB19, as well as two forms of disinfection: Moist heat (autoclaving) and alkalinization with calcium hydroxide solution. Substrate compositions based on the pupunha palm residue (P) mixed with the cocoa testa (T) were tested in three different proportions (100% P; 90% P + 10% T; and 80% P + 20%T). The production time, biological efficiency (BE), production rate (PR), and diameter of the mushroom caps were analyzed. These parameters did differ neither with substrates formulations, nor with disinfection methods. The results showed the potential of P and T to be used as substrate in mushroom cultivation and alkalinization technique is as effective as autoclaving for substrate disinfection. From the study, it is concluded that alkalinization technique is a good alternative for the production of edible mushrooms by the small rural producer, since it is less expensive and easier to handle. Key words: Bactris gasipaes Kunth, Theobroma cacao, Pleurotus pulmonarius, biological efficiency, agro-industrial residues. 

The Effect of Edible Mushroom on Health and Their Biochemistry.

Edible mushrooms are fungi that can be seen with the naked eye and are relatively easy to gather by hand. This review article highlights the health benefit and the biochemistry of several mushroom species. Agaricus bisporus, Pleurotus species. Lentinus edodes, and Volvariella species are the most acceptable varieties among the cultivated mushroom. Various biochemical methods such as methanol, ethanol, and water extract of different parts of the edible mushroom in the laboratory have been applied to determine and/or quantify the presence and effectiveness of their chemical compounds, food value, and medicinal properties. They contain varying amounts of carbohydrates, proteins, nucleic acids, lipids, minerals, terpenoids, phenolic compounds, steroids, and lectins and vitamins, as well as lowering cholesterol levels in the body. Due to the presence of those vital nutrients, mushrooms are the best food item with high nutritional value. These compounds have a wide range of therapeutic effects and can act as immunomodulatory, anticarcinogenic, antiviral, antioxidant, and anti-inflammatory agents. Routine consumption of edible mushrooms would give adequate protection due to the presence of all the necessary nutrients from them. Therefore, edible mushrooms are herbal antibiotics to many diseases as well as various cancers of humans.

Edible Mushrooms as Novel Myco-Therapeutics: Effects on Lipid Level, Obesity and BMI.

Obesity, usually indicated by a body mass index of more than 30 kg/m2, is a worsening global health issue. It leads to chronic diseases, including type II diabetes, hypertension, and cardiovascular diseases. Conventional treatments for obesity include physical activity and maintaining a negative energy balance. However, physical activity alone cannot determine body weight as several other factors play a role in the overall energy balance. Alternatively, weight loss may be achieved by medication and surgery. However, these options can be expensive or have side effects. Therefore, dietary factors, including dietary modifications, nutraceutical preparations, and functional foods have been investigated recently. For example, edible mushrooms have beneficial effects on human health. Polysaccharides (essentially β-D-glucans), chitinous substances, heteroglycans, proteoglycans, peptidoglycans, alkaloids, lactones, lectins, alkaloids, flavonoids, steroids, terpenoids, terpenes, phenols, nucleotides, glycoproteins, proteins, amino acids, antimicrobials, and minerals are the major bioactive compounds in these mushrooms. These bioactive compounds have chemo-preventive, anti-obesity, anti-diabetic, cardioprotective, and neuroprotective properties. Consumption of edible mushrooms reduces plasma triglyceride, total cholesterol, low-density lipoprotein, and plasma glucose levels. Polysaccharides from edible mushrooms suppress mRNA expression in 3T3-L1 adipocytes, contributing to their anti-obesity properties. Therefore, edible mushrooms or their active ingredients may help prevent obesity and other chronic ailments.

Research Trends in the Study of Edible Mushrooms: Nutritional Properties and Health Benefits.

The consumption of edible-culinary mushrooms for the prevention and treatment of chronic disease has gained increasing attention. This review summarizes trends in the biotechnological and medicinal potential of edible mushrooms cultivated worldwide. Macronutrients (fatty acids, amino acids, and carbohydrates), bioactive compounds (phenolics, flavonoids, and carotenoids), and health benefits (antioxidant, antimicrobial, antifungal, anticancer, and pre-biotics properties) of mushrooms are described, including their cultivation, industrial processing, and consumption. In general, edible-culinary mushrooms present a rich nutritional composition with beneficial properties for human health. Indeed, the consumption of edible mushrooms is associated with a reduction in the risk of cancer and diabetes. Furthermore, mushrooms can be incorporated into different food formulations and used as a medicinal substance due to their mycochemicals with antioxidant capacity. Edible mushrooms are considered a "superfood" and can be recommended as a valuable constituent in the daily diet. In conclusion, this review describes trends, future decision-making, and guidance on the health benefits of edible mushrooms.

CME/Answers: Mushroom Poisoning in the Family Practice

CME/Answers: Mushroom Poisoning in the Family Practice Abstract. In the general medical practice, it is not trivial to distinguish between banal intolerances after consumption of edible mushrooms and the initial symptoms of poisoning with potentially fatal outcome. Nevertheless, there are some criteria that can be used as clinical guidance: A latency of six hours or more between the consumption of gilled mushrooms that have not been checked by experts and the onset of mostly severe vomiting and diarrhea is indicative of poisoning with amatoxins, the toxins i.e. in death caps (Amanita phalloides). Although the therapeutic options are controversial, prompt antidotal treatment with silibinin has proven to be effective.

CME: Mushroom Poisoning in the Family Practice

CME: Mushroom Poisoning in the Family Practice Abstract. In the general medical practice, it is not trivial to distinguish between banal intolerances after consumption of edible mushrooms and the initial symptoms of poisoning with potentially fatal outcome. Nevertheless, there are some criteria that can be used as clinical guidance: A latency of six hours or more between the consumption of gilled mushrooms that have not been checked by experts and the onset of mostly severe vomiting and diarrhea is indicative of poisoning with amatoxins, the toxins i.e. in death caps (Amanita phalloides). Although the therapeutic options are controversial, prompt antidotal treatment with silibinin has proven to be effective.

Traditional Mushroom Consumption Associated to Lower Levels of Triglycerides and Blood Pressure in an Indigenous Peasant Community from Oaxaca, Mexico.

Traditional consumption of edible mushrooms is supported by ethnomycological studies worldwide. However, the potential impact of mushroom consumption on the nutritional and health status of remote rural communities has not yet been studied. We carried out these initial standard studies in the indigenous peasant community of Benito Juarez, Oaxaca, Mexico. Participant adults (45) were grouped as follows: optimal body mass index (BMI: 17.8%), overweight (48.9%), obesity type I (24.5%), obesity type II (4.4%), and obesity type III (4.4%). A high proportion of women (90.3%) and men (64.3%) had a high risk of cardiovascular disease (WHI: waist/hip index). Most women (93.6%) and men (57.1%) showed abdominal obesity. In biochemical parameters, subjects had hypertriglyceridemia (75.6%), hypercholesterolemia (26.7%), hyperglycemia (53.3%), and hypertension (46.7%). There was an excessive intake in the diet of energy, proteins, carbohydrates, sugar, and lipids, as well as a deficiency in the consumption of several vitamins and minerals. A high frequency of mushroom consumption (> 3 times per week) was significantly correlated to lower energy, lipids, saturated fatty acids (SFA), and sodium intake, as well as to higher intake of cobalamin and zinc. The levels of triglycerides and diastolic blood pressure were significantly lower in adults consuming edible mushrooms every day. Total cholesterol also tended to be lower. These associations allow to promote healthier diets in remote indigenous communities by keeping or increasing the consumption of edible mushrooms, either wild or cultivated. Edible mushrooms can play a more important role in community nutrition and health, considering their unique functional and medicinal properties.

Attitude of Rural Farming Household towards the Consumption of Edible Mushrooms in Dekina Local Government Area, Kogi State, Nigeria

Attitude of Rural Farming Household towards the Consumption of Edible Mushrooms in Dekina Local Government Area, Kogi State, Nigeria

Nutritional and Food Safety Aspects Related to the Consumption of Edible Mushrooms from Dambovita County in Correlation with their Levels of Some Essential and Non-essential Metals

Ten edible mushroom species collected from four sites of Dambovita County, Romania, were analyzed through ICP-MS technique in order to evaluate their content in Fe, Cu, Zn, Pb and Cd, both in cap and stipe. Wild growing species (Russula vesca, Russula alutacea, Macrolepiota procera, Cantharellus cibarius, Boletus edulis, Agaricus campestris and Pleurotus ostreatus) and cultivated species (Pleurotus ostreatus, Agaricus bisporus white and Agaricus bisporus brown) were taken into account. The data related to the elemental composition of the fruiting bodies of mushrooms are important to be known having in view the nutritional and food safety related aspects. Higher concentrations of copper, iron and zinc have been found in Pleurotus ostreatus (cap), Macrolepiota procera (stipe) and Pleurotus ostreatus cultivated (cap) respectively, as follows: 43.90�0.96 mg/g d.w., 715.15�4.52 mg/g d.w. and 379.33�2.05 mg/g d.w. Although significant Health Risk Index were determined for lead in Agaricus campestris (about 0.1 both in cap and stipe) and for cadmium in Pleurotus ostreatus (0.58 in cap), these values are under the regulated PTWI limits for adult person.

HEALTH SAFETY OF EDIBLE WILD MUSHROOMS COLLECTED FROM THE INDUSTRIAL AREA

The health risk associated with consumption of edible mushrooms derived from area surrounding the metallurgical plants was assessed. Three species (Xerocomus badius (Fr.), Suillus luteus (L.) and Leccinum scabrum (Bull.) Grey) of mushrooms have been studied. Samples were collected at increasing distances (0.2, 5, 10, and 15km) from the border of an industrial area. Determination of the content of 13 elements (Al, Ca, Cd, Cu, Fe, K, Mg, Mn, Ni, Pb, Tl, Zn and Se) using ICP-OES method with prior microwave mineralization was made. Among studied metals only Al concentration in mushrooms was distance-dependent. The content of Al in tested samples ranged from 2.8 – 39.6 mg.kg-1 dry matter and significantly (P

Antioxidants of Edible Mushrooms.

Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.

The effects of whole mushrooms during inflammation

Consumption of edible mushrooms has been suggested to improve health. A number of isolated mushroom constituents can also modulate immunity. Five commonly consumed edible mushrooms were tested to determine whether they stimulate the immune system in vitro and in vivo. White button (WB) extracts readily stimulated macrophage production of TNF‐α. Crimini, maitake, oyster and shiitake extracts also stimulated TNF‐α production but the levels were lower than WB. Primary cultures of murine macrophage and ovalbumin (OVA) specific T cells showed that whole mushroom extracts alone did not affect cytokine production but co‐stimulation with either lipopolysacharide or OVA (respectively) induced TNF‐α, IFN‐γ, and IL‐1β while decreasing IL‐10. WB‐fed mice (2%; 4 weeks) showed no effect on ex vivo immune responsiveness or associated toxicity (pathology of liver, kidney and gastrointestinal tract). Mice fed 1% WB and stimulated with dextran sodium sulfate (DSS) were protected from DSS‐induced weight loss. In addition, 2% WB feeding protected mice from transient DSS‐ induced colonic injury. The TNF‐α response in the colon and serum of the DSS challenged and 2% WB fed mice was higher than controls. Data support a model whereby edible mushrooms regulate immunity in vitro. In vivo effects of edible mushrooms required a DSS challenge to detect TNF‐α changes and transient protection from colonic injury. There were modest effects of in vivo consumption of edible mushrooms on induced inflammatory responses. The result is not surprising since it certainly would be harmful to strongly induce or suppress immune function following ingestion of a commonly consumed food.

The effects of whole mushrooms during inflammation

BackgroundConsumption of edible mushrooms has been suggested to improve health. A number of isolated mushroom constituents have been shown to modulate immunity. Five commonly consumed edible mushrooms were tested to determine whether whole mushrooms stimulate the immune system in vitro and in vivo.ResultsThe white button (WB) extracts readily stimulated macrophage production of TNF-α. The crimini, maitake, oyster and shiitake extracts also stimulated TNF-α production in macrophage but the levels were lower than from WB stimulation. Primary cultures of murine macrophage and ovalbumin (OVA) specific T cells showed that whole mushroom extracts alone had no effect on cytokine production but co-stimulation with either lipopolysacharide or OVA (respectively) induced TNF-α, IFN-γ, and IL-1β while decreasing IL-10. Feeding mice diets that contained 2% WB mushrooms for 4 weeks had no effect on the ex vivo immune responsiveness or associated toxicity (changes in weight or pathology of liver, kidney and gastrointestinal tract). Dextran sodium sulfate (DSS) stimulation of mice that were fed 1% WB mushrooms were protected from DSS induced weight loss. In addition, 2% WB feeding protected the mice from transient DSS induced colonic injury. The TNF-α response in the colon and serum of the DSS challenged and 2% WB fed mice was higher than controls.ConclusionThe data support a model whereby edible mushrooms regulate immunity in vitro. The in vivo effects of edible mushrooms required a challenge with DSS to detect small changes in TNF-α and transient protection from colonic injury. There are modest effects of in vivo consumption of edible mushrooms on induced inflammatory responses. The result is not surprising since it would certainly be harmful to strongly induce or suppress immune function following ingestion of a commonly consumed food.

Analyses of 137 Cs Intake of Japanese via the Consumption of Edible Mushrooms and the Evaluation of Radiation Dose

Analyses of <SUP>137</SUP> Cs Intake of Japanese via the Consumption of Edible Mushrooms and the Evaluation of Radiation Dose