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Nutritional and Health-Promoting Effects of Lichens Used in Food Applications

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Abstract

Purpose of Review

Lichens have a huge significance which is used in nutrition due to the bioactive components within. Lichen is a nutrient-dense resourceful diet nearly every day meal and has long been used as food; also, these valuable natural resources are now being utilized for a wide range of other purposes. The purpose of this review was to evaluate the nutritional and edible qualities of lichens as well as the possible health benefits of lichens. It is interesting to note that lichen is a nutrient-dense and functional food. It is a nutritional resource that can mitigate the effects of malnutrition to some amount.

Recent Findings

There is an indication that an intake of lichens as natural foods was associated with nutritional and health-promoting properties. Lichens have proven to have theoretically rich nutritional value, and their extracts and active constituents have also been shown to have multiple health benefits.

Summary

Low-fat content, high carbohydrate, and crude fibre content; plentiful mineral components; and good protein sources are all thought to contribute to lichen’s nutritional value. There is a lot of potential for using lichens as an effective food source and ensuring people’s food production.

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Authors and Affiliations

  1. Division Botany, Department of Bio-Sciences, Career Point University, Hamirpur, 176041, Himachal Pradesh, India

    Monika Thakur

  2. Department of Entomology, Dr. Yaswant, Singh Parmar University of Horticulture and Forestry, Solan, 173230, Himachal Pradesh, India

    Indra Kumar Kasi

  3. Department of Botany, Bodoland University, Kokrajhar, Assam, India

    Pungbili Islary

  4. Department of Botany, Govt. Degree College Mendhar, Jammu and Kashmir, 185211, UT, India

    Sayeeda Kousar Bhatti

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Thakur, M., Kasi, I.K., Islary, P. et al. Nutritional and Health-Promoting Effects of Lichens Used in Food Applications. Curr Nutr Rep 12, 555–566 (2023). https://doi.org/10.1007/s13668-023-00489-6

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  • DOI: https://doi.org/10.1007/s13668-023-00489-6

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