{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,7]],"date-time":"2026-05-07T10:43:01Z","timestamp":1778150581990,"version":"3.51.4"},"reference-count":188,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2021,12,4]],"date-time":"2021-12-04T00:00:00Z","timestamp":1638576000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/00681\/2020"],"award-info":[{"award-number":["UIDB\/00681\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Mushrooms are well-known functional foods due to the presence of a huge quantity of nutraceutical components. These are well recognized for their nutritional importance such as high protein, low fat, and low energy contents. These are rich in minerals such as iron, phosphorus, as well as in vitamins like riboflavin, thiamine, ergosterol, niacin, and ascorbic acid. They also contain bioactive constituents like secondary metabolites (terpenoids, acids, alkaloids, sesquiterpenes, polyphenolic compounds, lactones, sterols, nucleotide analogues, vitamins, and metal chelating agents) and polysaccharides chiefly \u03b2-glucans and glycoproteins. Due to the occurrence of biologically active substances, mushrooms can serve as hepatoprotective, immune-potentiating, anti-cancer, anti-viral, and hypocholesterolemic agents. They have great potential to prevent cardiovascular diseases due to their low fat and high fiber contents, as well as being foremost sources of natural antioxidants useful in reducing oxidative damages. However, mushrooms remained underutilized, despite their wide nutritional and bioactive potential. Novel green techniques are being explored for the extraction of bioactive components from edible mushrooms. The current review is intended to deliberate the nutraceutical potential of mushrooms, therapeutic properties, bioactive compounds, health benefits, and processing aspects of edible mushrooms for maintenance, and promotion of a healthy lifestyle.<\/jats:p>","DOI":"10.3390\/foods10122996","type":"journal-article","created":{"date-parts":[[2021,12,5]],"date-time":"2021-12-05T21:01:45Z","timestamp":1638738105000},"page":"2996","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":265,"title":["Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5587-8687","authenticated-orcid":false,"given":"Krishan","family":"Kumar","sequence":"first","affiliation":[{"name":"Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmaur 173101, Himachal Pradesh, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0299-4443","authenticated-orcid":false,"given":"Rahul","family":"Mehra","sequence":"additional","affiliation":[{"name":"Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, Rajasthan, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0595-6805","authenticated-orcid":false,"given":"Raquel P. F.","family":"Guin\u00e9","sequence":"additional","affiliation":[{"name":"CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0597-7892","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Lima","sequence":"additional","affiliation":[{"name":"CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal"}]},{"given":"Naveen","family":"Kumar","sequence":"additional","affiliation":[{"name":"Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, Rajasthan, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5156-133X","authenticated-orcid":false,"given":"Ravinder","family":"Kaushik","sequence":"additional","affiliation":[{"name":"School of Health Sciences, University of Petroleum and Energy Studies, Dehradun 248001, Uttrakhand, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0740-111X","authenticated-orcid":false,"given":"Naseer","family":"Ahmed","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmaur 173101, Himachal Pradesh, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6911-7050","authenticated-orcid":false,"given":"Ajar Nath","family":"Yadav","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Dr. Khem Singh Gill Akal College of Agriculture, Eternal University, Baru Sahib, Sirmaur 173101, Himachal Pradesh, India"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7025-1567","authenticated-orcid":false,"given":"Harish","family":"Kumar","sequence":"additional","affiliation":[{"name":"Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur 303002, Rajasthan, India"}]}],"member":"1968","published-online":{"date-parts":[[2021,12,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"58","DOI":"10.3329\/jdnmch.v18i1.12243","article-title":"Mushroom is an ideal food supplement","volume":"18","author":"Kakon","year":"2012","journal-title":"J. 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