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- Title
Mushrooms of the genus Agaricus as functional foods.
- Authors
Vinhal Costa Orsine J; Vinhal da Costa R; Carvalho Garbi Novaes MR; Vinhal Costa Orsine, J; Vinhal da Costa, R; Carvalho Garbi Novaes, Ma R
- Abstract
Mushrooms of the genus Agaricus are noted for their pharmacological and culinary properties. In this study, it was performed a critical literature review, focusing primarily on aspects of the chemical composition of these mushrooms whose pharmacological properties and nutritional composition characterize them as functional foods. It was also discussed articles conducted in vitro and in vivo proving the high antioxidant potential of the Agaricaceae family, in addition to articles which emphasize the toxicity characteristics and safety for its use in therapy or in human nutrition. These mushrooms exhibit numerous bioactive substances as well as safety regarding toxicity, which characterize them as functional foods. Despite the countless beneficial effects on human health, mushrooms of the genus Agaricus are little known by the population, making it necessary partnership and combined efforts among producers, industries and researchers in order to disseminate, research and consumption of these foods.
- Publication
Nutrición Hospitalaria, 2012, Vol 27, Issue 4, p1017
- ISSN
0212-1611
- Publication type
journal article
- DOI
10.3305/nh.2012.27.4.5841