Mushrooms are increasingly recognized for their health benefits, possessing properties such as antioxidant, anti-inflammatory, anticancer, and immunomodulatory effects.

Among the bioactive components in mushrooms, beta-glucans play a crucial role in enhancing immune function and promoting gut health as prebiotics.

Ergothioneine, a unique antioxidant found in mushrooms, offers cellular protection and may help in the prevention of chronic diseases.

A recent study conducted by Izabela Bolesławska and colleagues explored the bioactive components in four mushroom species: Aleuria aurantia, Phallus hadriani, Phanus conchatus, and Geastrum pectinatum.

The researchers employed advanced methods such as gas chromatography-mass spectrometry and thermogravimetric analysis to determine the polyphenol content in these mushrooms.

Antioxidant activity was evaluated using DPPH and ATBS assays, while mineral and heavy metal content were analyzed through ICP-OES.

The results revealed significant variation in bioactive constituents among the mushroom species, including fatty acids and other beneficial compounds.

All studied mushrooms contained polyphenols and essential minerals like calcium, magnesium, iron, and zinc, contributing to their health-promoting properties.

While the mushrooms exhibited notable antioxidant properties, tests showed that levels of lead or cadmium did not exceed permissible limits.

The findings underscore the potential of mushrooms as a source of novel anticancer compounds, especially as traditional cancer therapies face challenges.

These mushrooms could be valuable for developing health-promoting foods, nutraceuticals, or dietary supplements, enhancing their appeal in the wellness market.

Particularly, mushrooms like Reishi and turkey tail are noted for their immune-boosting properties, with the latter being used in cancer treatment.