Mushroom consumption has grown extraordinarily owing to their high nutritional value,
desirable taste, and aroma. Mushrooms continue generating lots of interest chiefly in their …

Mushrooms are well-known functional foods due to the presence of a huge quantity of
nutraceutical components. These are well recognized for their nutritional importance such as …

Consumers are increasingly interested in nutritious, safe and healthy muscle food products
with reduced salt and fat that benefit their well-being. Hence, food processors are constantly …

Background Mushrooms exist as an integral and vital component of the ecosystem and are
very precious fungi. Mushrooms have been traditionally used in herbal medicines for many …

Vitamin E is an essential nutrient that was discovered in the 1920s. Many of the
physiological functions of vitamin E, including its antioxidative effects, have been studied for …

More than 2000 species of edible and/or medicinal mushrooms have been identified to date,
many of which are widely consumed, stimulating much research on their health-promoting …

Numerous abiotic stresses trigger the overproduction of reactive oxygen species (ROS) that
are highly toxic and reactive. These ROS are known to cause damage to carbohydrates …

Ergothioneine (ERG) is an unusual thio-histidine betaine amino acid that has potent
antioxidant activities. It is synthesised by a variety of microbes, especially fungi (including in …

Throughout history, mushrooms have occupied an inseparable part of the diet in many
countries. Mushrooms are considered a rich source of phytonutrients such as …

Preventive medicine and food industry have shown an increased interest in the
development of natural antioxidants, since those most commonly used synthetic antioxidants …