Comprehensive insights on medicinal and nutritional prospects of mushroom as sustainable super food

Abstract

Edible mushrooms represent a promising future food source owing to their rich nutritional profile, encompassing proteins, dietary fibers, vitamins, minerals and bioactive compounds such as alkaloids, polysaccharides and terpenoids. These bioactive components can be extracted for nutraceutical applications and have demonstrated their potential in the treatment of various ailments including cancer, diabetes and viral infections. Furthermore, mushroom exhibits antioxidant, immune modulatory and cholesterol lowering properties, rendering them valuable as super food for both nutritional purposes and diverse biomedical applications.