An overview of the bioactive compounds and health benefits of mushrooms as nutritional superfoods

A nutritional powerhouse, mushrooms are known to provide a variety of bioactive chemicals that support and improve health. In addition to having a distinct flavour and scent, mushrooms are a vital source of âglucans, terpenes, sterols, hydroxybenzoic and hydroxycinnamic acids, vitamin D2, and vitamin B complex. Because of their exceptional capacity to prevent disease and enhance general health and well-being, edible mushroom types including Hericium erinaceus, Ganoderma sp., and Lentinula edodes are acknowledged as functional foods. In addition to regulating blood pressure, boosting immunity, and fortifying bones, these types have anti-inflammatory, cytoprotective, cholesterol-lowering, antidiabetic, antibacterial, and anticancer qualities. Adding such to our regular meals can enhance their nutritional value and improve our health. In order to improve human health, new edible mushrooms are being studied for their bioactive compounds and medicinal qualities. The scientific community is presently researching the potential for maximizing the health benefits of mushrooms. The purpose of this review is to advance understanding of mushroom nutritional potential and value-added products.