Articles tagged with Mushrooms
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A new species of stinkhorn mushroom, Phallus drewesii, has been discovered on the African island of Sao Tome. The mushroom is notable for its small size, white net-like stem, and brown spore-covered head.
The US shiitake market is experiencing significant growth, driven by consumer demand for nutritious mushrooms. Shiitake are high in potassium, phosphorus, copper, and zinc, making them an attractive crop for environmentally friendly growers.
A new study by Dr. Lawrence Cheskin suggests that increasing mushroom intake can help prevent or treat obesity by consuming low-energy-density foods in place of high-energy-density foods like lean ground beef. Mushroom meals were found to be as palatable and appealing as meat meals, with no difference in appetite or satiety.
A new study found that combining reishi mushroom and green tea extracts creates a synergistic effect to inhibit tumor growth and delay death in mice with sarcomas. The combination reduced tumor weight by 45% compared to treatment with only reishi, confirming the synergy of the two substances.
New research reveals that button mushrooms have equivalent anti-oxidant properties to pricey maitake and matsutake mushrooms. The study found that the body of the mushroom has a higher concentration of anti-oxidants than the stalk.
Researchers at Penn State are using genetically modified mushrooms to produce vaccines and other biological drugs in record time. They aim to demonstrate the ability to produce three million doses of a drug within 12 weeks.
Researchers at Michigan State University used genetic technology to discover a unique pathway in death cap mushrooms that produces the deadly toxin alpha-amanitin. The discovery sheds light on the underlying biochemical machinery and may lead to the development of novel chemicals with therapeutic potential.
Mushrooms contain high levels of polyphenols and ergothioneine, which contribute to their antioxidant properties. The study found portabella and crimini mushrooms have the highest ORAC values, indicating they are a valuable addition to a varied diet.
Researchers at Penn State developed a new assay to quantify ergothioneine in fungi, finding that white button mushrooms have about 12 times more of the antioxidant than wheat germ and 4 times more than chicken liver. Exotic mushrooms contain up to 40 times as much ergothioneine as wheat germ.
Researchers analyzed six mushroom varieties and plum/prune products for their carbohydrate profiles, revealing high levels of dietary fibers, oligosaccharides, and nutrients. Cooking increased starch, total dietary fibers, and fat content in mushrooms, while raw forms retained higher levels of chitin and beta-glucan.
A recent study found that CordyMax enhances aerobic exercise capability, endurance performance, and exercise metabolism in healthy, mid-age to elderly sedentary humans. The supplement also showed promising results in reducing fatigue, improving weight control, and lowering diastolic blood pressure.
The study aims to identify disease-fighting fungi and understand their role in nutrient cycling. By analyzing multiple genes and structural characteristics, researchers will create a database to distinguish between beneficial and harmful fungal species.
Researchers are analyzing the weathering of spent mushroom substrate over three years to assess leaching, organic composition, and nitrogen content. This study aims to improve the environmental sustainability of the mushroom industry by understanding the best ways to reuse this substrate.
Dr. Ramaswamy Anantheswaran has successfully developed a packaging method that regulates humidity within mushroom packages, improving shelf life and quality. The modified humidity packaging works by utilizing moisture adsorbers to maintain optimal levels of moisture, reducing the growth of bacteria and discoloration.