Mushrooms as sustainable and healthy human food: Nutritional and medicinal attributes

Abstract

Mushrooms, a versatile and nutritious food source, offer significant potential for sustainable human nutrition and health. This review delves into the medicinal and nutritional attributes of three prominent edible mushroom species: button, oyster, and shiitake. These fungi are abundant in vital elements, such as vitamins, minerals, and dietary fiber, all of which are beneficial to human health. Moreover, they contain bioactive compounds such as polysaccharides, β-glucans, and ergosterol, which have been linked to various health benefits. The paper explores the nutritional composition, and therapeutic properties of these mushrooms, highlighting their potential applications in functional foods, nutraceuticals, and pharmaceuticals. By understanding the benefits and sustainability of these fungi, we can promote their integration into diverse dietary practices, contributing to a healthier and more environmentally friendly food system.