In the vast tapestry of life on Earth, mushrooms stand as mysterious entities, not quite fitting into the categories of animals, plants, protists or monera.
Yet for the past 1.5 billion …
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In the vast tapestry of life on Earth, mushrooms stand as mysterious entities, not quite fitting into the categories of animals, plants, protists or monera.
Yet for the past 1.5 billion years, they have silently inhabited our planet. Only with the advent of the microscope in the 1700s did humanity embark on a journey to systematically study these fascinating fungi.
Mushrooms have emerged as stars of particular interest, captivating our taste buds for centuries and, more recently, grabbing attention for their potential medicinal and nutritional benefits.
In a world increasingly interconnected, where boundaries blur and cultures merge, our contemporary fascination with fungi reflects a yearning to reconnect with traditional roots, a skepticism toward modern pharmaceutical practices and a genuine desire to understand the substances we ingest for both pleasure and therapeutic purposes.
While mushrooms undeniably contribute to our cultural culinary experiences, the debate surrounding their medicinal and nutritional value persists. With over 14,000 mushroom species identified, researchers have uncovered that about 200 possess bioactive potential—meaning they can offer benefits to living organisms.
Explore the table below for insights into some popular mushroom species and their profound impact on living organisms:
Common name |
Nutritional value (g/100g dried) |
Compounds with bioactive potential |
Health-promoting effects |
Reishi |
Protein 13.3–23.6 Carbohydrate 42.8–82.3 Lipids 3–5.8 Dietary Fiber 14.81 |
Polysaccharides Glycoproteins (lectins) Phenols Steroids Triterpenoids Nucleotides Fatty acids Vitamins Minerals |
Anti-inflammatory Anticancer Antiviral (including HIV) Antimicrobial Hypotensive effect Cardiotonic Immunomodelling Nephrotonic Hepatoprotective Neurotonic Anti-asthmatic |
Lion’s Mane |
Protein 22.3 Carbohydrate 57 Lipids 3.5 Dietary Fiber 3.3-7.8 |
Hericerins, Erinacins, Glycoprotein, Polysaccharides Beta-glucans, Sterols, Lactone, Fatty acids Volatile compounds (e.g., hexadecanoic acid, linoleic acid, phenylacetaldehyde, benzaldehyde) |
Anticancer, Antioxidant, Anti-ageing, Imunomodelling, Neurotonic, Anti-asmatic, Hypoglycemic effects Hypocholesterolemic effects |
Chaga |
Protein 2.4 Carbohydrate 10.3 Lipids 1.7 Dietary Fiber 67.5 |
Polysaccharides Fatty acids Hydroxy acids Poliphenols (phenolic acids, flavonoids, coumarins, quinones, and styrylpyrones) Triterpenoids (lanosterol) Steroids (ergosterol and ergosterol peroxide) |
Antioxidant, Anti-ageing, Antimicrobial activity, Antitumor activity, Anti-inflammatory hypoglycemic effect, Antilipidemic effect, Antiglication effect, Immunoregulatory Cardioprotective effects |
Cordyceps |
Protein 21.9–23.1 Carbohydrate 24.2–49.3 Lipids 5.5-8.2 Dietary Fiber 7.7 |
Cordycepin (purine alkaloid) Cordymin (peptide) Adenosine Cordycepic acid (d-mannitol) Trehalose Polysaccharide Beta-glucans Saponins Polyunsaturated fatty acids, Ergosterol δ-tocopherol Hydroxybenzoic acid |
Antitumor, Hypoglycemic effect Hypocholesterolemic effect, Anti-inflammatory, Antioxidant, Antiaging activity, Antimicrobial activity, Anticonvulsant activity, Cardiovascular protection (reduces cardiac arrhythmia and chronic heart failure) |
Shiitake |
Protein 17.2–27.09 Carbohydrate 38.1–66.0 Lipids 1.26–2.95 Dietary Fiber 46.19–49.09 |
Polysaccharides, Beta-glucans (lentinan) Glycoproteins, Phenols, Steroids, Terpenoids, Nucleotides |
Immune-enhancing effects, Antitumor, Antioxidant, Antiaging activity, Antimicrobial activity, Hypocholesterolemic effect, Reduction in blood pressure |
Turkey Tail |
Protein 11.07 Carbohydrate - Lipids 1.35 Dietary Fiber - |
Polysaccharopeptide (PSP) and polysaccharide K (PSK) (1,3)(1,6)-β-d-glucans, Poliphenols (phenolic acids: p-hydroxy benzoic, protocatechuic, vanillic, and homogentisic), Vitamin B, fatty acids (linoleic, oleic, stearic, linolenic) |
Antitumor Immunoregulatory, Antioxidant activity Prevent obesity, Antimicrobial, Antidiabetic AChE inhibitorY |
Information collated from www.mdpi.com/1420-3049/28/14/5393
Recent years have witnessed a surge in research dedicated to exploring the use of mushrooms in the production of “functional foods.” An exciting example is the use of medicinal mushrooms like chaga, cordyceps or lion’s mane to make coffee. The consumption of such blends has been linked to regulating blood pressure, boosting energy levels, and fortifying immune responses (Krzystyniak, K. L., & Klonowska, J., 2019).
Remarkably, mushroom-derived protein is hailed as a 'complete' protein, surpassing the nutritional value of milk, meat or eggs (Hrudayanath, T., 2014). The addition of dried powdered mushrooms to food products not only increases available protein but also enhances insoluble dietary fiber and micronutrient content.
Are you sold? Planning to rush out and buy a big box store-sized supply of mushrooms? Here are some caveats to consider. Because they are food additives, it is important to realize that bioactives might act synergistically or antagonistically with other food components.
Also important to consider is that the interaction of prescribed medications, the presence of other medical conditions, and the individual's age may modulate the efficacy or toxicology of the fungus ingested.
Several factors influence the concentration of bioactive compounds in mushrooms, making it a nuanced journey into their potential benefits:
Different mushroom species contain distinct bioactive compounds. For example, shiitake and maitake boast high levels of beta-glucans, while reishi mushrooms are rich in triterpenoids.
Soil quality, climate and cultivation environment influence nutrient content, with nutrient-rich soil enhancing bioactive compound levels.
The growth stage during harvesting affects nutrient composition, leading to differences between young and mature mushrooms.
Cooking methods like boiling or sautéing alter bioavailability, as heat breaks down cell walls and impacts nutrient release.
Post-harvest storage, especially refrigeration, helps maintain bioactive compound integrity.
Different strains within a species can exhibit varied nutrient content due to genetic factors.
Sunlight exposure and air quality influence the production of specific bioactive compounds, such as vitamin D in some mushrooms.
Organic or conventional cultivation methods can affect the nutrient content of mushrooms.
Wild mushrooms, growing in natural habitats, may offer unique nutritional characteristics compared to cultivated counterparts.
In the foreseeable future, we can anticipate more options to access the valuable benefits of mushrooms as supplements and functional foods. While mushrooms are poised to become integrated into mainstream life, it is essential to recognize the multitude of variables influencing their efficacy or potential danger to consumers. As always, consulting with healthcare professionals before incorporating any fungi into your diet is highly recommended.
The information in this column is not intended as medical advice.
Sources: Wikimedia Foundation, 2023
Lysakowska, P., Sobota, A., & Wirkijowska, A. (2023, July 14). Medicinal mushrooms: Their bioactive components, nutritional value and application in functional food production-A Review. MDPI.
Hrudayanath, T., 2014; Krzystyniak, K. L., & Klonowska, J., 2019; Lysakowska, P., Sobota, A., & Wirkijowska, A., 2023)
Hedy Schneller is the founder of Honesdale, PA-based illumia skincare, which “prioritizes quality, transparency and natural self-care,” she said. “Our products, crafted with local, fresh and healthy ingredients, embody a commitment to therapeutic skincare with a minimal carbon footprint.” Visit illumiaproducts.com to learn more.
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