Mushrooms belong to macro-fungi which are grown worldwide. There are more than 14,000 species of mushrooms, and at least 2000 of them have various degrees of edibility, of which about 200 edible mushrooms are wild species (Chang, 1987, Chang, 2008 and Kalač, 2012).
Chinese were the first to cultivate the Auricularia auricula in 600 AD and Lentinus edodes (shiitake) mushrooms between 1000 and 1100 AD, followed by Agaricus bisporus cultivation in France in 1600 and Pleurotus ostreatus species in USA in the year 1900 ( Chang, 2008). It was only over the past three to four decades, there had been a major development in mushroom biotechnology and breeding research and practical knowledge which led to the creation of a significant worldwide industry for edible mushroom cultivation ( Chang & Miles, 1989). Presently, the most worldwide cultivated edible mushroom is Agaricus bisporus (button mushroom) followed by Lentinus edodes (shiitake), Pleurotus spp (oyster mushrooms), Auricularia auricula (wood ear mushroom), Flamulina velutipes (winter mushroom), and Volvariella volvacea ( Chang, 1999). Statistical data from the Food and Agriculture Organization (FAO) of the United Nations show that the total worldwide production of edible mushrooms is more than 7 million metric tons. China is the largest producer of edible mushrooms with two thirds of world production, followed by Italy and USA.
Edible mushrooms have a peculiar umami taste. The umami taste makes the edible mushrooms palatable and adaptable in most food preparations. Umami is a pleasant savory taste which has been attributed mainly to the presence of sodium salts of glutamic and aspartic amino acids and 5′-nucleotides. It was widely investigated in recent years.
Edible mushrooms with this special umami taste belong to the food group with exceptionally rich nutritive value in vegetable proteins, vitamins, minerals and chitin, while low in calories and fat (Ranogajec, Beluhan, & Šmit, 2010). Specific organoleptic characteristics of mushrooms and urge for a well-balanced diet led to a worldwide increase in consumption of edible mushrooms (Ranogajec et al., 2010 and Wasser, 2011). Edible mushrooms are not only rich sources of nutrients but also have been reported as therapeutic foods, useful in preventing diseases such as hypertension, hypercholesterolemia and cancer (Mallavadhani et al., 2006). Some of the recently identified and isolated compounds of edible mushrooms were found to have significant medical properties, such as immunomodulatory, cardiovascular, liver protective, anti-fibrotic, anti-inflammatory, anti-diabetic, anti-viral and antimicrobial activities (Mallavadhani et al., 2006, Ooi, 1999, Shlyakhovenko et al., 2006 and Wasser and Weis, 1999). (Yin Zhang, 2013)
Mushrooms and mushroom extracts have traditionally been used as therapies for a wide variety of ailments, including allergy, arthritis, and other inflammatory disorders. However, more evidence is required on the mechanism by which mushrooms exert these effects.
Findings from a study in Ireland, support existing evidence of the anti-inflammatory potential of mushroom extracts. (O'Callaghan YC1, 2015)
A greater reduction in cancer risk associated with mushroom diet rich in fungus polysaccharides is generally accepted. (Xiaolong Shi, 2013) A study that was released in Bangladesh Journal of Pharmacology revealed that Pleurotus eous polysaccharides (PEP) suppress angiogenesis and induce apoptosis in MCF-7 human breast cancer cells. (Jin-Kai Xu, 2015)
In recent years, there have been many reports of mushrooms as natural sources of bioactive compounds that have a broad range of biological activity, such as antibiotic, antiviral, antioxidant, antifouling, anti-inflammatory, cytotoxic, antimitotic activity and other health promoting benifits (Bhagavathy et al., 2011; Demirel et al., 2009, Plaza et al., 2010 and Willis et al., 2007). Among fungi, mushrooms are commonly eaten as food and have been shown to possess antimicrobial properties (Gao et al., 2005, Ishikawa et al., 2001, Turkoglu et al., 2007 and Willis et al., 2009). The potential of several species of macrofungi to be used as a good source of natural antibiotics and antioxidants and as a possible food supplement was previously reported by Kalyoncu, Oskay, Sağlam, Erdoğan, and Tamer (2010). Many researchers have identified the antimicrobial activity of different species of these fungi due to the presence of several bioactive compounds.
The antimicrobial activity of mushrooms may be attributed to the presence of various bioactive secondary metabolites, volatile compounds, some phenols, gallic acids, free fatty acids and their derivatives (Bala et al., 2012 and Ramesh and Pattar, 2010). Thus, mushrooms producing these bioactive components could support applications in the food industry as an effective source of natural substances that could be used as preservatives in order to ensure food preservation and safety. (Rabin Gyawalia, 2014)
Edible mushrooms in cooked or other processed forms are good dietary component for vegetarians and also suitable for diabetic and heart patients. (Yin Zhang, 2013) Analysis of U.S. food intake survey data reveals that mushrooms are associated with higher dietary quality. Mushrooms are a rare source of ergothioneine as well as selenium, fiber, and several other vitamins and minerals. Some preclinical and clinical studies suggest impacts of mushrooms on cognition, weight management, oral health, and cancer risk. Also, early sensory research suggests that mushrooms blended with meats and lower sodium dishes are well liked and may help to reduce intakes of red meat and salt without compromising taste. (Mary Jo Feeney4, 2014)
Mushrooms have a unique nutrient composition: naturally low in calories, fat and cholesterol, they're the only source of vitamin D in the produce aisle, provide B vitamins , including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates and also B vitamins play an important role in the nervous system .
(htt) In addition mushrooms are a source of important minerals such as:
• selenium that works as an antioxidant to protect body cells from damage that might lead to heart disease, some cancers and other diseases of aging. It also has been found to be important for the immune system and fertility in men. Many foods of animal origin and grains are good sources of selenium, but mushrooms are among the richest sources of selenium in the produce aisle and provide 8-22 mcg per serving. This is good news for vegetarians, whose sources of selenium are limited.
• Ergothioneine is a naturally occurring antioxidant that also may help protect the body’s cells. Mushrooms provide 2.8-4.9 mg of ergothioneine per serving of white, portabella or crimini mushrooms.
• Copper helps make red blood cells, which carry oxygen throughout the body. Copper also helps keep bones and nerves healthy.
• Potassium is an important mineral many people do not get enough of. It aids in the maintenance of normal fluid and mineral balance, which helps control blood pressure. It also plays a role in making sure nerves and muscles, including the heart, function properly2. Mushrooms have 98-376 mg of potassium per 84 gram serving, which is 3-11 percent of the Daily Value.
In numerous of mushroom species have found beta-glucans, which have shown marked immunity-stimulating effects, contribute to resistance against allergies and may also participate in physiological processes related to the metabolism of fats and sugars in the human body. The beta-glucans contained in oyster, shiitake and split gill mushrooms are considered to be the most effective. (htt1)
All these features make the edible mushroom an excellent food source for human. (Yin Zhang, 2013) Mushrooms are hearty and filling. Preliminary research suggests increasing intake of low-energy-density foods (meaning few calories given the volume of food), specifically mushrooms, in place of high-energy-density foods, like lean ground beef, can be an effective method for reducing daily energy and fat intake while still feeling full and satiated after the meal.
Like all fruits and vegetables, mushrooms are naturally gluten free, and make a delicious and nutritious addition to a gluten-free diet. (htt1)
Here you can find some cooking ideas for delicious mushrooms:
• Sauté with olive oil, chopped onion, herbs ( such as parsley, oregano) and a sense of balsamic vinegar or wine.
• Soup with vegetables/meat/chicken/light crème and herbs of your choice.
• Vegetable casserole/frittata.
• Rice/pasta/fajita/tortillas/burritos/pizza/omelette with peppers.
• Salads with Legumes (beans/lentils/hummus),avocado/olive oil/olives ,vegetables(such as tomato/lettuce).
• Veggie Souvlaki (grilled mushrooms skewers with peppers/tomato).
• Tart with caramelized onion and cheese.
• Pies (mushroom pie, chicken pie, veggie pie).
• Brie puff pastry bites with sauté mushrooms.
• Stuffed with tomato/mozzarella/spinach/oregano/herbs/peppers/turkey-chicken/olive oil.
• Sauté in your sandwich or on toasted whole wheat bread.
Before assuming any wild mushroom is edible, it should be identified. Some mushrooms that are edible for most people can cause allergic reactions in some individuals, and old or improperly stored specimens can cause food poisoning. Great care should therefore be taken when eating any fungus for the first time, and only small quantities should be consumed in case of individual allergies. Deadly poisonous mushrooms that are frequently confused with edible mushrooms and responsible for many fatal poisonings include several species of the Amanita genus, in particular, Amanita phalloides, the death cap. It is therefore better to eat only a few, easily recognizable, species, than to experiment indiscriminately. (htt2)
Bibliography
(n.d.). Retrieved from http://www.mushroomhealthsummit.com/
(n.d.). Retrieved from http://www.mushroominfo.com/benefits/
(n.d.). Retrieved from http://en.wikipedia.org/wiki/Edible_mushroom
Jin-Kai Xu, Q.-G. Y.-L.-C. (2015). Pleurotus eous polysaccharides suppress angiogenesis and induce apoptosis via ROS-dependent JNK activation and mitochondrial mediated mechanisms in MCF-7 human breast cancer cells. Bangladesh Journal of Pharmacology .
Mary Jo Feeney4, *. J.-L.-T. (2014). Mushrooms and Health Summit Proceedings. Journal of Nutrition .
O'Callaghan YC1, O. N. (2015). Anti-Inflammatory Effects of Wild Irish Mushroom Extracts in RAW264.7 Mouse Macrophage Cells. Journal of Medicinal Food , 202-7.
Rabin Gyawalia, b. ,. (2014). Natural products as antimicrobial agents. Food Control , 412–429.
Xiaolong Shi, Y. Z. (2013). ROS-Dependent Mitochondria Molecular Mechanisms Underlying Antitumor Activity of Pleurotus abalonus Acidic Polysaccharides in Human Breast Cancer MCF-7 Cells. plosone .
Yin Zhang, C. V. (2013). Recent developments on umami ingredients of edible mushrooms – A review. Trends in Food Science & Technology , 78–92.
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