Summary
This narrative review examines the mycochemical composition of wild and cultivated mushrooms with emphasis on species found in Italy, and synthesises evidence for their potential as sources of pharmaceutically active compounds, nutraceuticals, and functional food ingredients. The authors highlight bioactive constituents including polysaccharides, phenolic compounds, and triterpenoids, and explore emerging applications such as UV-enhanced vitamin D2 production and glycation inhibition. The review concludes that medicinal mushrooms—particularly Pleurotus species—represent a promising avenue for developing novel drugs, nutraceuticals, and functional foods.
Regional applicability
The UK cultivation of edible and medicinal mushrooms (particularly oyster and shiitake species) is an established horticultural sector, making findings on mycochemical composition and functional properties directly applicable to local producers and consumers. However, the review's focus on Italian species and wild mushroom foraging may have limited direct applicability to UK regulatory frameworks and consumer preferences, though the underlying chemistry and health mechanisms are likely transferable.
Key measures
Chemical composition of phenolic compounds, triterpenoids, sterols, fatty acids, lipids, polysaccharides, proteins, peptides, and lectins; vitamin D2 content following UV irradiation; glycation-inhibiting capacity
Outcomes reported
The review synthesised evidence on the chemical composition of mycochemicals in wild and cultivated mushrooms and their reported beneficial effects on human and animal health. The study examined the nutritional value, nutraceutical properties, and potential pharmaceutical applications of mushroom species, particularly Italian Pleurotus species.
Topic tags
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