Nutritional and Medicinal Properties of Mushrooms: A Review with Emphasis on Food Industry

Abstract

Mushrooms are becoming more well-known as a nutrient-rich, sustainable food source. They play a variety of roles such as nutritional security, global food security, health promotion and environmental sustainability. The comprehensive nutritional profile of mushrooms comprises of proteins, vitamins, minerals, and bioactive substances, including polysaccharides and antioxidants. These compounds have several advantages, such as strengthening immunity, preventing illness, and adding value to food products. Bioactive peptides in mushrooms with a variety of health-promoting qualities are becoming abundant. Because they can be grown with few resources and have a small environmental impact, mushrooms present a sustainable answer from the standpoint of food security. The purpose of this review is to assess the diverse properties of mushrooms. In the first section, phytochemical nutritional value and bioactive chemicals, are reviewed, followed by a brief review of its medicinal properties. A detailed subsection on the food applications of mushroom in several food products forms the central section. Recent developments in the area and discussion form the final sections, as well as their health advantages, medicinal qualities, and functional food uses. Mushrooms are becoming more valuable in medicine; pharmaceuticals, food production, cosmetics, and environmental bioremediation as science and technology develop, opening up new prospects in a variety of industries. As a result, it is necessary to summarise current information, as well as identify and prioritize topics for research and development.