Virology & Mycology
Open Access
ISSN: 2161-0517
ISSN: 2161-0517
Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh
Review Article
Usage of Mushrooms in Culinary and Medicinal
Author(s): Mohammad Azizur Rahman*, Tawhidur Rahman, Moshiur Rahman and Mirza Arif
The present article reviews the history of mushroom uses in culinary, food and medicinal values; current status and
future aspect of mushroom research. Mushrooms contain biologically active polysaccharides, lipid and proteins in
fruit bodies; each of them has a distinct role in health as either nutritional value or medicinal elements.
Immunostimulating polysaccharides found in mushrooms are most important for modern medicine. Several of the
mushroom biomolecules have undergone phase I, II, and III clinical trials and are used extensively and successfully
throughout the world for the treatment of various cancers and other diseases. Medicinal functions played by the
mushrooms include antitumor, antibacterial, antioxidant, anti-parasitic, anti-diabetic, detoxification, cardiovascular,
anti-hypercholesterolemia, antiviral, antifungal, hepatoprotective, immunomodulatin.. View More»
DOI:
10.35248/2161-0517.21.10.216