Chapters authored
Edible Mushrooms, a Sustainable Source of Nutrition, Biochemically Active Compounds and Its Effect on Human Health
Mushrooms are abundant in proteins, polysaccharides, micronutrients, unsaturated fatty acids, and natural compounds. Mushrooms have recently gained popularity as a source of biologically active substances with medical potentials, such as anticancer, antiviral, immune-boosting, hypocholesterolemic, and hepatoprotective agents. Some common edible and helpful mushrooms include Lentinus (shiitake), Flammulina (enokitake), Tremella (yiner), Hericium, Pleurotus (oyster), Grifola (maitake) and Auricularia (mu-er). Details on the nutritional content of mushrooms, functional components, and their influence on human health will be explored in this chapter. Mushrooms are used to cure a wide range of ailments. Mushrooms provide a lot of nutrients and are low in calories. They are also fat-free, low in sodium, cholesterol-free, and high in fiber, protein, and antioxidants. They lower the chance of acquiring significant health problems, including Alzheimer, heart disease, and diabetes. It also has antifungal activity. They are also high in selenium and other biochemically active compounds, which have the ability to lower the incidence of chronic illness.
Part of the book: Current Topics in Functional Food
Citrus: An Overview of Food Uses and Health Benefits
Citrus species is a category of fruit that contains a variety of bioactive components throughout the plant. Citrus fruits (and items made from them) are among the most widely eaten fruits in the world, and their supply continues to increase. Oranges, pomelos, limes, tangelos, mandarins, lemons, kumquats, grapefruits, and other Citrus fruits are among them. They are frequently employed in the culinary, cosmetics, and pharmaceutical sectors due to their fragrance and taste. Vitamin C, pectin, limonene, phenolics, iso-limonene, flavanones, and nonanal are the main bioactive components present, and they provide a variety of health advantages. Pharmacological studies have shown that the fruit has numerous nutraceutical benefits, including a strong antioxidant, antidiabetic, anti-hypertensive, anticancerous, antibacterial, antifungal, antimicrobial, antihyperglycemic, and cardioprotective. It should also be highlighted that all Citrus fruits are an excellent source of minerals, which are required to maintain water and electrolyte balance. Citrus fruit-eating has been linked to a range of health advantages in recent research. This chapter presents an overview of the nutritional aspects of Citrus as well as its health benefits, which will be detailed.
Part of the book: Citrus Research