Background Mushrooms are a good source of protein, dietary fibre, vitamins, minerals and
phenolic compounds. However, mushrooms are a very perishable food and the …

Nowadays, mushroom bioactive compounds production by submerged cultivation has
attracted great interest. Controlling culture conditions in bioreactors makes submerged …

Highlights•Mushroom production to increase in developing countries-start-up costs+
agricultural residues.•Submerged mycelia production to increase in developed countries …

A review of valorization of oyster mushroom species and waste generated in the mushroom
cultivation is presented, with a focus on the cultivation and valorization techniques …

The mushrooms have contributed to the development of active ingredients of fundamental
importance in the field of pharmaceutical chemistry as well as of important tools in human …

Mushrooms are considered to be functional foods with high nutritional, culinary, and
pharmacological values, and there has been an increase in their consumption, both through …

Edible mushrooms are ubiquitous around the world due to their enormous health benefits.
Mushrooms have been used as folk medicine and healthy food from ancient times but their …

Macrofungi, mushrooms or higher fungi have been employed for medicinal and food
purposes for decades, nevertheless, also represent, a novel and fruitful source of …

Unsaturated fatty acids are widely distributed in natural edible resources, and have various
uses and biological activities. However, no relevant review on unsaturated fat acids from …

Infectious diseases have been a threat to human health globally. The relentless efforts and
research have enabled us to overcome most of the diseases through the use of antiviral and …