ReviewCurrent nutrition reports2025
Edible Mushrooms: a Nutrient-Rich Ingredient for Healthier Food Products - A Review.
Review in Current nutrition reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- Ultrasound technology for edible mushrooms: A review of postharvest changes, applications and prospects.Food chemistry: X · 2026Review
- Integrating Fermentation and Extrusion to Enhance Texture, Stability, and Nutritional Quality of Pigeon Pea (Foods (Basel, Switzerland) · 2026Article
- Edible and Medicinal Mushrooms as Sources of Bioactive Molecules in Pregnancy: Potential Impact on Preeclampsia and Gestational Diabetes Outcomes.Molecules (Basel, Switzerland) · 2026Review
- Nutritional and Compositional Profile ofFood science & nutrition · 2026Article
- Physicochemical, Structural, and Nutritional Properties of Termite Mushroom-Fortified Tofu and Its Antioxidant Activity During In Vitro Digestion.Foods (Basel, Switzerland) · 2026Article
- From Pellets to Snacks: Effects of Deep-Frying and Microwave Heating on Polyphenols, Physicochemical Properties and Sensory Profiles of Mushroom-Enriched Snacks.Molecules (Basel, Switzerland) · 2026Article
- Molecular Advances and Sustainable Strategies in Mushroom Production for Food Security: A Review.Journal of fungi (Basel, Switzerland) · 2026Review
- Pleurotus species: nutritional powerhouses and biotechnological assets in sustainable fungal research.World journal of microbiology & biotechnology · 2026Review
- Combination Ensemble and Explainable Deep Learning Framework for High-Accuracy Classification of Wild Edible Macrofungi.Biology · 2025Article
- Assessment of the Impact of Metals in Wild Edible Mushrooms from Dambovita County, Romania, on Human Health.Foods (Basel, Switzerland) · 2025Article
- Enhancing the Nutritional and Health-Related Properties of Taralli Through the Use ofAntioxidants (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
objective of the reviewEdible mushrooms are found to be foods with high nutritional content, which have been shown to be more widely used ingredients in cooking in traditional dishes. This article explores the rising trend in the use of edible mushrooms in new formulations of functional foods, taking advantage of their properties and benefits in human health. RECENT
findingsThe use of mushrooms as an ingredient in new or modified food formulations is driven by solid evidence of their nutritional content and bioactivity. Mushrooms stand out for their high biological value and high bioavailability protein content, as well as dietary fiber that promotes improved digestive health. Other micronutrients present are B vitamins and minerals such as selenium, phosphorus and potassium. Mushroom flour has been the prevalent mode of addition to food formulations. This type of format aims to preserve and concentrate the nutritional content of mushrooms and has achieved nutritional enrichment of products. The use of this food has also been explored to improve technological qualities in food development, so it is intended to position itself as a natural additive. This review synthesizes data on the nutritional composition, bioactive properties, and physicochemical attributes of mushrooms, emphasizing their multifaceted contributions to modern food formulations. It advocates for further research to optimize mushroom application in diverse food products and to address practical challenges for seamless integration.
Indexed as
Identifiers
39753696What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.