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Title: :  THE EFFECTS OF EDIBLE MUSHROOMS FORTIFICATION ON FOOD QUALITY
PaperId: :  23702
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 10 Issue 3 2024
DUI:    16.0415/IJARIIE-23702
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Amit ChoudharyBhagwant University, Ajmer
Dr. Munna VermaBhagwant University, Ajmer

Abstract

Mechanical Engineering
Nutraceuticals, Anti-Microbial Effects, Therapeutic values, Health, Foods, Immune system.
Mushrooms have been consumed since earliest history; ancient Greeks believed that mushrooms provided strength for warriors in battle, and the Romans perceived them as the “Food of the Gods.” For spans, the Chinese culture has treasured mushrooms as a health food, an “elixir of life.” They have been part of the human culture for thousands of years and have considerable interest in the most important civilizations in history because of their sensory characteristics; they have been recognized for their attractive culinary attributes. Nowadays, mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, and sodium: also, they are cholesterol-free. Moreover, mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fibre. All together with a long history as food source, mushrooms are important for their healing capacities and properties in traditional medicine. It has reported favorable effects for health and treatment of some diseases. Manynutraceutical properties are described in mushrooms, such as prevention or treatment of Parkinson, Alzheimer, hypertension, and high risk of stroke. They are also utilized to reduce the likelihood of cancer invasion and metastasis due to antitumoral attributes. Edible mushrooms are an excellent source of proteins, minerals, polysaccharides, unsaturated fatty acids, and secondary metabolites. Numerous studies have provided evidence for the protective effects of edible mushrooms against various chronic diseases. In this review, details on the compositions and nutritional values of edible mushrooms were discussed. Furthermore, bioactive compounds such as polyphenolic compounds and antioxidant capacity of edible mushrooms, as well as the application of these edible mushrooms as potential therapeutic agents, were covered. Mushrooms act as antibacterial, immune system enhancer and cholesterol lowering agents; additionally, they are important sources of bioactive compounds. As a result of these properties, some mushroom extracts are used to promote human health and are found.

Citations

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IJARIIE Amit Choudhary, and Dr. Munna Verma. "THE EFFECTS OF EDIBLE MUSHROOMS FORTIFICATION ON FOOD QUALITY" International Journal Of Advance Research And Innovative Ideas In Education Volume 10 Issue 3 2024 Page 605-612
MLA Amit Choudhary, and Dr. Munna Verma. "THE EFFECTS OF EDIBLE MUSHROOMS FORTIFICATION ON FOOD QUALITY." International Journal Of Advance Research And Innovative Ideas In Education 10.3(2024) : 605-612.
APA Amit Choudhary, & Dr. Munna Verma. (2024). THE EFFECTS OF EDIBLE MUSHROOMS FORTIFICATION ON FOOD QUALITY. International Journal Of Advance Research And Innovative Ideas In Education, 10(3), 605-612.
Chicago Amit Choudhary, and Dr. Munna Verma. "THE EFFECTS OF EDIBLE MUSHROOMS FORTIFICATION ON FOOD QUALITY." International Journal Of Advance Research And Innovative Ideas In Education 10, no. 3 (2024) : 605-612.
Oxford Amit Choudhary, and Dr. Munna Verma. 'THE EFFECTS OF EDIBLE MUSHROOMS FORTIFICATION ON FOOD QUALITY', International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 3, 2024, p. 605-612. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/THE_EFFECTS_OF_EDIBLE_MUSHROOMS_FORTIFICATION_ON_FOOD_QUALITY_ijariie23702.pdf (Accessed : ).
Harvard Amit Choudhary, and Dr. Munna Verma. (2024) 'THE EFFECTS OF EDIBLE MUSHROOMS FORTIFICATION ON FOOD QUALITY', International Journal Of Advance Research And Innovative Ideas In Education, 10(3), pp. 605-612IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/THE_EFFECTS_OF_EDIBLE_MUSHROOMS_FORTIFICATION_ON_FOOD_QUALITY_ijariie23702.pdf (Accessed : )
IEEE Amit Choudhary, and Dr. Munna Verma, "THE EFFECTS OF EDIBLE MUSHROOMS FORTIFICATION ON FOOD QUALITY," International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 3, pp. 605-612, May-Jun 2024. [Online]. Available: https://ijariie.com/AdminUploadPdf/THE_EFFECTS_OF_EDIBLE_MUSHROOMS_FORTIFICATION_ON_FOOD_QUALITY_ijariie23702.pdf [Accessed : ].
Turabian Amit Choudhary, and Dr. Munna Verma. "THE EFFECTS OF EDIBLE MUSHROOMS FORTIFICATION ON FOOD QUALITY." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 10 number 3 ().
Vancouver Amit Choudhary, and Dr. Munna Verma. THE EFFECTS OF EDIBLE MUSHROOMS FORTIFICATION ON FOOD QUALITY. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2024 [Cited : ]; 10(3) : 605-612. Available from: https://ijariie.com/AdminUploadPdf/THE_EFFECTS_OF_EDIBLE_MUSHROOMS_FORTIFICATION_ON_FOOD_QUALITY_ijariie23702.pdf
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