Mushrooms: Nutraceutical, mineral and bioactive components

U posljednjih nekoliko desetljeća, prilikom razvoja nove hrane, veliki naglasak stavlja se na njezine fiziološke funkcije. Gljive su idealan primjer funkcionalne hrane. Niske su kalorijske vrijednosti, ali su bogat izvor nutrijenata zbog velikog udjela proteina, hlapljivih ulja, karotenoida, fenolnih spojeva, flavonoida te vitamina poput vitamina B1, B2, B3, C, D i vlakana. Uz to, ekstraktima gljiva pripisuju se brojni zdravstveni učinci među kojima je prvenstveno jačanje imunološkog sustava. Bioaktivni spojevi iz ekstrakta imaju antikancerogena, antiupalna, hipoglikemijska, antimikrobna, antioksidacijska, imunomodulacijska, antivirusna, hepatoprotektivna, antineurodegenerativna, antiangiogena i hipokolesterolemična svojstva. Stoga, kako bismo dobili bolji uvid u neiskorišten potencijal gljiva, ovaj rad predstavljat će kratki pregled istraživanja nutritivnih, mineralnih i bioaktivnih sastojaka gljivaIn the last few decades, during the development of new foods, great emphasis has been placed on its physiological functions. Mushrooms are ideal examples of functional foods. They are low in calories, but have a rich source of nutrients due to the high content of protein, volatile oils, carotenoids, phenolic compounds, flavonoids and vitamins such as vitamins B1, B2, B3, C, D and fiber. In addition, mushroom extracts have a lot of health effects, among which is primarily the strengthening of the immune system. The bioactive compounds from the extract have anticancer, antiinflammatory, hypoglycemic, antimicrobial, antioxidant, immunomodulatory, antiviral, hepatoprotective, antineurodegenerative, antiangiogenic and hypocholesterolemic properties. Therefore, in order to gain a better insight into the untapped potential of fungi, this paper will present a brief overview of research into the nutritional, mineral, and bioactive constituents of fungi