Abstract
Mushrooms including mycorrhizal species are widely appreciated all over the world for their nutritional properties and pharmaceutical value. They are also used as functional food additives (“nutraceuticals” and “nutriceuticals”) owing to the synergistic effects of present bioactive compounds. Medicinal aspects of wild and cultivated edible ectomycorrhizal mushrooms (EEMM), their chemical composition, main groups of bioactive compounds (polysaccharides, flavonoids, phenolic compounds, terpenoids, lectins, etc.) and their health-enhancing therapeutic effects (antitumor, immune-modulating, immune-suppressive, antibacterial, antifungal, antiviral, antiprotozoal, antioxidant, nematicidal, insecticidal, antioxidant, neurotropic, psychotropic), as well as mushroom compounds active against metabolic syndrome and related diseases are discussed. The data available suggests that EEMM can be regarded as valuable natural products to develop healthy functional food supplements and mushroom-based pharmaceuticals that can be used in the prevention and treatment of various diseases. Further research on EEMM biology and the development of new cultivation technologies should aid progress on their biotechnological and medicinal potential.
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“Medicines and food have a common origin” Old Chinese saying
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Badalyan, S. (2012). Medicinal Aspects of Edible Ectomycorrhizal Mushrooms. In: Zambonelli, A., Bonito, G. (eds) Edible Ectomycorrhizal Mushrooms. Soil Biology, vol 34. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-33823-6_18
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