Chemical Composition and Nutritional Value of Edible Wild Growing Mushrooms: A Review
Yazarlar (3)
Kutabia Ibrahim Alzand
Mansor S. Mostofa Boufaris
Dr. Öğr. Üyesi Abdullah UGIŞ Kastamonu Üniversitesi, Türkiye
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) (Diğer hakemli uluslararası dergilerde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale) | ||
| Dergi Adı | World Journal of Pharmaceutical Researh | ||
| Dergi ISSN | 2277-7105 | ||
| Dergi Tarandığı Indeksler | Index Copernicus , Google Scholar , EBSCO Publishing Inc (Academic Search Complete), USA , Indian Science Publications | ||
| Makale Dili | Türkçe | Basım Tarihi | 03-2019 |
| Cilt / Sayı / Sayfa | 8 / 3 / 31–46 | DOI | – |
| Makale Linki | https://wjpr.net/dashboard/archive_show/2019/VOLUME%208,%20MARCH%20ISSUE%203 | ||
| UAK Araştırma Alanları |
Orman Mühendisliği
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| Özet |
| Mushrooms were considered as special delicacy by early civilizations and are valued as a credible source of nutrients including considerable amount of dietary fiber, minerals, and vitamins in particular vitamin D. Mushrooms are also recognized as functional foods as their bioactive compounds offer huge beneficial impacts on human health. This review is summarized and discussed data available on chemical components of nutritional significance for wild growing mushrooms. We aimed to update and discuss the latest data published on ash, fat, carbohydrates, fiber, proteins, essential amino acids and nonessential amino acids, some essential (P, K, Na, Ca, Mg, Fe, Mn, Zn, Cu) and toxic elements (As, Hg, Cd, Pb), vitamins (thiamine, riboflavin, niacin, tocopherol, vitamin D), flavor and taste compounds, antibacterial and antioxidant abilities of mushroom and also on less studied organic compounds (lectin, adustin, ribonuclease and nicotine) contents of wild-grown mushrooms. |
| Anahtar Kelimeler |
