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Mushroom: Nutraceutical, Mineral, Proximate Constituents and Bioactive Component

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Functional Foods and Nutraceuticals

Abstract

Mushrooms are considered as one of most diverse, ecologically substantial, and economically important species on Earth. They are treasured with distinctive taste and flavour, which make them important inclusions for human diet. The edible and medicinal mushrooms are consumed traditionally by ancient civilizations not only as a food source but also as an important medicinal source. During last few decades researchers have documented the details of their chemical constituents, nutritional importance and medicinal properties. Mushrooms contain high nutraceutical value, significant proximate content, minerals and essential bioactive compounds (proteins, alkaloids, lectins, peptides, phenolics, polysaccharides, terpenoids, steroids, etc.) which possess numerous medicinal/therapeutic effects (anti-tumour, anti-bacterial, anti-inflammatory, anti-oxidant, anti-fungal, hepatoprotective, anti-viral, cytotoxic, etc.). However, the therapeutic and biotechnological potential of mushrooms (cultivated or wild) has not been extensively explored. The present chapter discusses the nutraceutical, proximate content, mineral and bioactive component of beneficial mushrooms so that these can be better harnessed for the society.

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Authors and Affiliations

  1. Department of Biotechnology, Graphic Era University, Dehradun, Uttarakhand, India

    Sakshi Painuli & Prabhakar Semwal

  2. Himalayan Environmental Studies and Conservation Organization, Dehradun, Uttarakhand, India

    Sakshi Painuli

  3. Uttarakhand State Council for Science and Technology, Dehradun, Uttarakhand, India

    Prabhakar Semwal

  4. Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria

    Chukwuebuka Egbuna

  5. Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence, Centre for Public Health and Toxicological Research (ACE-PUTOR), University of Port-Harcourt, Port-Harcourt, Rivers State, Nigeria

    Chukwuebuka Egbuna

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  1. Sakshi Painuli
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  1. Department of Biochemistry, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria

    Chukwuebuka Egbuna

  2. College of Medicine, Davao Medical School Foundation, Inc., Davao City, Philippines

    Genevieve Dable Tupas

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Painuli, S., Semwal, P., Egbuna, C. (2020). Mushroom: Nutraceutical, Mineral, Proximate Constituents and Bioactive Component. In: Egbuna, C., Dable Tupas, G. (eds) Functional Foods and Nutraceuticals. Springer, Cham. https://doi.org/10.1007/978-3-030-42319-3_17

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