Exploring the Phytochemical Compositions, Antioxidant Activity, and Nutritional Potentials of Edible and Medicinal Mushrooms

Abstract

Mushrooms are a valuable source of food and medicine that have been used for centuries in various cultures. They contain a variety of phytochemicals, such as terpenoids and polysaccharides, that exhibit diverse biological activities, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, immunomodulatory, and antidiabetic effects. However, mushroom's phytochemical composition and bioactivity vary depending on their species, cultivation conditions, processing methods, and extraction techniques. Therefore, using reliable analytical methods and standardized protocols is important for systematically evaluating the quality and quantity of mushroom phytochemicals and their therapeutic potential. This review provides a bibliometric analysis of the recent literature on biological activities, highlights trends in the field, and highlights the countries and journals with the highest contribution. It also discusses the nutritional value of the total content of phenolic and other phytochemicals in some species of mushrooms.

Figure 1

Some phytochemical compounds present in edible and medicinal mushrooms.

Figure 2

Some biological activities of mushrooms.

Figure 3

Literature review methodology.

Figure 4

(a) Bibliometric analysis of the publications on edible and medicinal mushrooms based on the journals. (b) Bibliometric analysis of the publication on edible and medicinal mushrooms based on the countries. (c) Bibliometric analysis of the author keywords of edible and medicinal mushroom papers.

Figure 5

Potential applications of some edible and medicinal mushrooms and their by-products, which include using biologically active compounds in developing the nutraceutical and pharmaceutical formulations, in addition to applications such as bioremediation, animal feeds, energy production, fertilizers, bio-based materials, cosmetics, and cosmeceuticals.