Abstract

As a folk medicine and a nutraceutical rich source of nutrients, mushrooms have remained an integral part of traditional cuisines for centuries due to their beneficial health attributes. They are being studied extensively today to explain their chemical nature and mechanisms of action in biomedicine and nutraceuticals. As a macrofungus, mushrooms belong to the astounding kingdom of Fungi. Mushrooms have impressive health benefits, including antiviral, antibacterial, wound healing, anticancer, immunomodulating, antioxidant, hepatoprotective, anti-hypercholesterolemia, and anti-diabetic effects, etc., all have been reported throughout the world and have generated significant interest in even further research. Consequently, they can serve as functional foods, help with the treatment of health issues that are not in optimal states, and can reduce the risk of developing life-threatening conditions. It was found that mushrooms contained a variety of polysaccharides, proteins, lipids/fats, vitamins and minerals that contributed to their therapeutic effects.