Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine
Parasol mushroom (Macrolepiota procera) is a fungus that is often included in the menu of people looking for replacements for meat products and at the same time appreciating mushrooms. Its fruiting bodies are known for their delicate flavor and aroma. The aim of the publication was to analyze the la...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/5773275 |
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| author | Iwona Adamska Grzegorz Tokarczyk |
| author_facet | Iwona Adamska Grzegorz Tokarczyk |
| author_sort | Iwona Adamska |
| collection | DOAJ |
| description | Parasol mushroom (Macrolepiota procera) is a fungus that is often included in the menu of people looking for replacements for meat products and at the same time appreciating mushrooms. Its fruiting bodies are known for their delicate flavor and aroma. The aim of the publication was to analyze the latest information (mainly from 2015 to 2021) on the chemical composition of the M. procera fruiting bodies and their antioxidant properties. The data on other health-promoting properties and the possibilities of using these mushrooms in medicine were also compiled and summarized, taking into account their antibacterial, antioxidant, anti-inflammatory, regulatory, antidepressant, and anticancer effects. Moreover, the influence of various forms of processing and conservation of raw mushroom on its health-promoting properties was discussed. The possibilities of controlling the quality of both the raw material and the prepared dishes were also discussed. Such an opportunity is offered by the possibility of modifying the growing conditions, in particular, the appropriate selection of the substrate for mushroom cultivation and the deliberate enrichment of its composition with the selected substances, which will then be incorporated into the fungus organism. |
| format | Article |
| id | doaj-art-ae2ca7d4044f4475b47f2bbf8b684053 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-ae2ca7d4044f4475b47f2bbf8b6840532025-02-03T05:49:59ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/5773275Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in MedicineIwona Adamska0Grzegorz Tokarczyk1Department of FishDepartment of FishParasol mushroom (Macrolepiota procera) is a fungus that is often included in the menu of people looking for replacements for meat products and at the same time appreciating mushrooms. Its fruiting bodies are known for their delicate flavor and aroma. The aim of the publication was to analyze the latest information (mainly from 2015 to 2021) on the chemical composition of the M. procera fruiting bodies and their antioxidant properties. The data on other health-promoting properties and the possibilities of using these mushrooms in medicine were also compiled and summarized, taking into account their antibacterial, antioxidant, anti-inflammatory, regulatory, antidepressant, and anticancer effects. Moreover, the influence of various forms of processing and conservation of raw mushroom on its health-promoting properties was discussed. The possibilities of controlling the quality of both the raw material and the prepared dishes were also discussed. Such an opportunity is offered by the possibility of modifying the growing conditions, in particular, the appropriate selection of the substrate for mushroom cultivation and the deliberate enrichment of its composition with the selected substances, which will then be incorporated into the fungus organism.http://dx.doi.org/10.1155/2022/5773275 |
| spellingShingle | Iwona Adamska Grzegorz Tokarczyk Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine International Journal of Food Science |
| title | Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine |
| title_full | Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine |
| title_fullStr | Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine |
| title_full_unstemmed | Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine |
| title_short | Possibilities of Using Macrolepiota procera in the Production of Prohealth Food and in Medicine |
| title_sort | possibilities of using macrolepiota procera in the production of prohealth food and in medicine |
| url | http://dx.doi.org/10.1155/2022/5773275 |
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