Open AccessNutraceutical Potential of Mushroom: Review
Author(s) -
Aishwarya P. R
Publication year - 2021
Publication title -
international journal for research in applied science and engineering technology
Language(s) - English
Resource type - Journals
ISSN - 2321-9653
DOI - 10.22214/ijraset.2021.38191
Subject(s) - nutraceutical , mushroom , health benefits , microbiology and biotechnology , dietary supplement , business , edible mushroom , food science , traditional medicine , chemistry , biology , medicine
The nutraceutical potential of mushrooms is gaining gradual recognition and mushroom as such is becoming a crucial part of the diet. Mushrooms have various health benefits to offer and this article concentrates on the nutritional compositions and potential health benefits of mushrooms. The presence of bioactive compounds in edible mushroom helps to enhance their nutraceutical value. Mushrooms have versatile health benefits due to the presence of vitamins, minerals and antioxidants. Various mushroom products are gaining popularity because of their immense health benefits and eco-friendly packaging techniques. Patents filed for innovation in mushroom products and processes gives an assurance for the future of mushroom industries. Keywords: Mushrooms, nutraceutical potential, bioactive compounds, health benefits, antioxidants, packaging.