Many edible mushrooms are nutritional sources for protein, low in both fat and low in calories, and are also interesting for their nutraceutical properties.
The bioactive components from many types of edible mushrooms are now being evaluated for effect on health.
Mushrooms contain a wide variety of naturally occurring bioactive constituents including many secondary metabolites:
Polysaccharides and glycoproteins are also found in many varieties of mushrooms.
Due to the naturally occurring nature of the bioactive constituents found in them, mushrooms may prove useful to study for:
The bioactives found in edible mushroom research have also shown promise in helping manage blood glucose. Mushrooms are excellent sources of bioactive components, some of which may be highly effective with blood glucose control.
The nutraceutical properties of the bioactive compounds found in edible mushrooms have great potential to be used both directly in diets and as nutraceutical supplements. Nutritional properties of edible mushrooms, primarily low fat & high protein, make them exceptional research targets for inclusion into specific diets.
The main hurdle researchers are trying to overcome is how to best extract bioactive compounds from mushrooms. The methodology currently being developed is focusing on how to efficiently extract important compounds from mushrooms to use in nutraceuticals and other supplements while maintaining the efficacy of those components. The potential benefit from initial research suggests many areas of future studies.
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