Naslov
Mushrooms as a functonal food

Autori
Širić, Ivan ; Hazler, Laura ; Rončević, Katarina ; Salihbegović, Ian ; Podrug, Ivna ; Borojević, Mia

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Zbornik sažetaka 57. hrvatskog i 17. međunarodnog simpozija agronoma / Majić, Ivana ; Antunović, Zvonko - Osijek : Fakultet agrobiotehničkih znanosti Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022, 72-72

Skup
57. hrvatski i 17. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 19.06.2022. - 24.06.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
nutritional value, medicinal propertis, Lentinula edodes, Pleurotus ostreatus

Sažetak
The concept of functional foods comes from Far Eastern cultures where food was treated the same as medicine. Mushrooms belong to a distinct microbiological group of organisms that have signifi cant nutritional, medicinal, and ecological value. In the 20th century they became a sought-after and exclusive food. The reason for this is the chemical composition and nutritional value of mushrooms. In addition, mushrooms are becoming increasingly important in our diets due to their high protein content and low fat/energy content. Mushroom proteins contain all nine essential amino acids needed by humans, making them an excellent substitute for meat and recommended for a vegetarian diet. In addition to their high protein content, mushrooms are also a good source of minerals such as phosphorus, iron, potassium, zinc, copper, selenium, B vitamins, vitamin C and D. They are a good source of dietary fi ber, especially chitin, which inhibits fat absorption and helps with weight loss. Mushrooms as functional foods have a positive eff ect on human health and play an important role in the treatment and prevention of some diseases. They are a rich source of various bioactive compounds responsible for their antioxidant, antitumor and antimicrobial properties. Bioactive compounds (lentinan, eritadenin) have also been found in the species Lentinula edodes and Pleurotus ostreatus, which contribute to lowering cholesterol levels. The antioxidants found in mushrooms are mainly phenolic compounds (phenolic acid and fl avonoids), tocopherols, ascorbic acid and carotenoids. Despite their pharmacological properties, mushrooms are gaining importance in human nutrition due to their low fat content, no cholesterol, high complete protein content and low energy value.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

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