Therapeutic potential of oyster mushroom: A phytochemical and pharmacological perspective

The oyster mushroom (Pleurotus ostreatus (Jacq.ex Fr.) P.Kumm) belonging to the family Pleurotaceae is the second most cultivated mushroom commonly known as 'Dhingri' in India.Oyster mushrooms are good dietary sources as they contain high amounts of protein, fibre, carbohydrates, vitamins, and minerals.They are low in calories, fats, and sodium and are used for antibiotic production, anticancer drugs, and immunity boosters.They are widely regarded for their therapeutic and phytochemical properties.These edible fungi are rich in bioactive compounds, including polysaccharides, phenolic acids, flavonoids, and terpenoids, which have been associated with their antioxidant, anti-inflammatory, anticancer, and immunomodulatory properties.Additionally, oyster mushrooms are a rich source of essential nutrients, including proteins, vitamins, and minerals, making them a valuable dietary supplement for improving overall health.Oyster mushrooms have been traditionally valued in various cultures for both their culinary and medicinal benefits.Traditional Chinese medicine has recognized oyster mushrooms for their immune-boosting, anti-inflammatory, and cholesterol-lowering effects.Additionally, indigenous communities have utilized these mushrooms as a sustainable food source, appreciating their ability to grow on decaying wood and agricultural waste.Beyond food and medicine, oyster mushrooms have also played a role in natural pest control and fermentation processes.This review explores the physicochemical characteristics and therapeutic potential with emphasis on the recent advancements in understanding its bioactive compounds and mechanisms of action.Oyster mushrooms hold promise for future applications in functional foods, nutraceuticals, and alternative medicine.