Przegląd grzybów z rodzaju Cordyceps pod kątem ich wykorzystania w dywersyfikacji spożycia białka: potencjał, korzyści i wyzwania

This article presents an in-depth analysis of the potential of Cordyceps mushrooms as an alternative protein source in the context of diversifying protein intake. In light of the increasing problems associated with traditional protein sources such as meat, dairy and legumes due to their environmental, ethical and health impacts, the use of mushrooms rich in protein, as well as numerous other bioactive substances positively affecting the body, appears as a promising alternative. This paper focuses on the biological and morphological characterisation of the two most widely used industrial mushrooms of the genus Cordyceps: Cordyceps militaris and Cordyceps sinensis, indicating their various properties and uses. The article analyses the amino acid composition and protein structure of these mushrooms, indicating their significant nutritional value and potential health benefits. In addition, breeding techniques are described in detail, highlighting their sustainability and the challenges associated with them. The review helps to indicate that the use of Cordyceps mushrooms in the diet may provide health benefits, and further research may lead to the development of new drugs against chronic diseases