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Edible Mushrooms: Improving Human Health and Promoting Quality Life
Joint Authors
Valverde, María Elena
Hernández-Pérez, Talía
Paredes-López, Octavio
Source
International Journal of Microbiology
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-14, 14 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-01-20
Country of Publication
Egypt
No. of Pages
14
Main Subjects
Abstract EN
Mushrooms have been consumed since earliest history; ancient Greeks believed that mushrooms provided strength for warriors in battle, and the Romans perceived them as the “Food of the Gods.” For centuries, the Chinese culture has treasured mushrooms as a health food, an “elixir of life.” They have been part of the human culture for thousands of years and have considerable interest in the most important civilizations in history because of their sensory characteristics; they have been recognized for their attractive culinary attributes.
Nowadays, mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, and sodium: also, they are cholesterol-free.
Besides, mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber.
All together with a long history as food source, mushrooms are important for their healing capacities and properties in traditional medicine.
It has reported beneficial effects for health and treatment of some diseases.
Many nutraceutical properties are described in mushrooms, such as prevention or treatment of Parkinson, Alzheimer, hypertension, and high risk of stroke.
They are also utilized to reduce the likelihood of cancer invasion and metastasis due to antitumoral attributes.
Mushrooms act as antibacterial, immune system enhancer and cholesterol lowering agents; additionally, they are important sources of bioactive compounds.
As a result of these properties, some mushroom extracts are used to promote human health and are found as dietary supplements.
American Psychological Association (APA)
Valverde, María Elena& Hernández-Pérez, Talía& Paredes-López, Octavio. 2015. Edible Mushrooms: Improving Human Health and Promoting Quality Life. International Journal of Microbiology،Vol. 2015, no. 2015, pp.1-14.
https://search.emarefa.net/detail/BIM-1066170
Modern Language Association (MLA)
Valverde, María Elena…[et al.]. Edible Mushrooms: Improving Human Health and Promoting Quality Life. International Journal of Microbiology No. 2015 (2015), pp.1-14.
https://search.emarefa.net/detail/BIM-1066170
American Medical Association (AMA)
Valverde, María Elena& Hernández-Pérez, Talía& Paredes-López, Octavio. Edible Mushrooms: Improving Human Health and Promoting Quality Life. International Journal of Microbiology. 2015. Vol. 2015, no. 2015, pp.1-14.
https://search.emarefa.net/detail/BIM-1066170
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1066170