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Health Benefits of Mushrooms: An Appraisal

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Fungal Resources for Sustainable Economy

Abstract

In recent years, the health benefits of mushrooms are being realized in an exponential manner. Mushrooms are an interesting group of organisms, which attracted and distracted people alike since times immemorial. They appear and disappear mysteriously. Many legends are associated with them. Their potential in medicine for health benefits was appreciated only during the late 1990s. When their medicinal properties were recognized, their importance immediately gained significance, and now they are at the forefront of the treatment of some dreaded diseases. Their potentialities in the health sector have grown tremendously due to the identification and isolation of bioactive compounds, which are being explored further as nutraceuticals. This appreciation was first limited to a few well-known species, but now a consensus seems to have emerged that every mushroom possesses one or other traits which accrue health benefits to man. There are around 7000 edible species among 16,000 mushroom species recorded the world over. Of these, around 3000 are perhaps the prime edible species of which around 200 have been experimentally grown, 100 economically cultivated, and 30 commercially cultivated in one or other parts of the world, and about 6 species are grown on the industrial scale. Further, around two dozen species have been investigated for their nutraceutical traits. In the near future, it is anticipated that the mushrooms possessing medicinal properties are likely to become a potential source of new biological drugs for counteracting lifestyle diseases. The health benefits of mushrooms, nutraceuticals, and pharmaceuticals derived from them have been discussed in this chapter.

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Authors and Affiliations

  1. Department of Biosciences, Sri Sathya Sai Institute of Higher Learning, Anantapur, Andhra Pradesh, India

    Isha Sai & R. Basavaraju

  2. Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India

    Monika Thakur

  3. Department of Biosciences, Himachal Pradesh University, Shimla, Himachal Pradesh, India

    T. N. Lakhanpal

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  1. Isha Sai
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  2. R. Basavaraju
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  3. Monika Thakur
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  4. T. N. Lakhanpal
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Correspondence to Isha Sai .

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Editors and Affiliations

  1. Department of Botany, Hansraj College, University of Delhi, Delhi, India

    Ishwar Singh

  2. Hansraj College, University of Delhi, Delhi, India

    Vijay Rani Rajpal

  3. College of Agriculture and Life Sciences, Iowa State University, Ames, IA, USA

    Shrishail S. Navi

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Sai, I., Basavaraju, R., Thakur, M., Lakhanpal, T.N. (2023). Health Benefits of Mushrooms: An Appraisal. In: Singh, I., Rajpal, V.R., Navi, S.S. (eds) Fungal Resources for Sustainable Economy. Springer, Singapore. https://doi.org/10.1007/978-981-19-9103-5_7

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