Bio-funcional components in mushrooms, a health opportunity: Ergothionine and huitlacohe as recent trends

Journal of Functional Foods

Deepak Kumar Verma¹  Jose L. Martínez-Hernández¹  L. Arely Prado-Barragán²  Adriana C. Flores-Gallegos³  Cristóbal N. Aguilar⁴  Mamta Thakur⁵  Gloria A. Martinez-Medina⁵  Mónica L. Chávez-González⁵  Prem Prakash Srivastav⁵ 

[1] Corresponding authors.;Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India;Biotechnology Department, Biological and Health Sciences Division, Metropolitan Autonomous University, Iztapalapa Unit, 09340 Ciudad de México, Mexico;Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India;Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, 25280 Coahuila, Mexico;

关键词: Edible mushrooms;    Huitlacoche;    Food source;    Ergothionine;    Food application;    Human health;   

DOI  :  

来源: DOAJ

【 摘 要 】

Macrofungi, mushrooms or higher fungi have been employed for medicinal and food purposes for decades, nevertheless, also represent, a novel and fruitful source of biologically relevant compounds, that could serve as health enhancers in diverse human illness conditions; specially, mushrooms, are considered a relevant source of the distictive molecule – ergothioneine, an excellent supply of important antioxidant, which boosts human health and shows potential as a preservative in food, promoting their utilization as functional foods, in this context, the present review overviews and complies current knowledge and trends of nutrients as well as bioactive mushroom components including the potential of Huitlacoche and ergothioneine, and the possible health benefits of these biological products and their activities have been explored which enhances the utilization of mushrooms.

【 授权许可】

Unknown