Edible Mushroom: Occurrence, Management and Health Benefits

Owing to medicinal and nutraceutical properties mushrooms have been consumed worldwide for many years. They are valued for their unique flavor, texture, and versatility in cooking. Numerous species of edible mushrooms have different habitats, ecological niches, and growth patterns. Among the vegetarian diet, mushrooms have been preferred and widely accepted over a non-vegetarian one because of their low-calorie, high-protein content and their good source of carbohydrates and lipids. Edible mushrooms provide various macronutrients, micronutrients, minerals, and vitamins. Bioactive compounds extracted from different species of mushrooms exhibit various medicinal properties, such as antitumor, antioxidant, hypocholesterolemic, antiallergic, anti-inflammatory, and hypoglycemic effects. These properties are mainly due to polysaccharides like β -glucan, polyphenols like phenolic acids and flavonoids, carotenoids, and vitamins. Edible mushrooms are also potential prebiotics and are beneficial for human gut health. Secondary metabolites extracted from edible mushrooms are used to develop drugs to treat chronic diseases. In conclusion, edible mushrooms contain essential food supplements and versatile food sources that provide numerous health benefits. Effective management of edible mushroom production is crucial to ensure their continued availability, quality, and sustainability. The study of edible mushrooms and their health benefits continues to be an area of active research, and additional benefits will likely be discovered further. Citation