Wartość odżywcza i prozdrowotna grzybów

• Autorzy: Siwulski M. , Sobieralski K. , Sas-Golak I.

Warianty tytułu

EN

Nutritive and health-promoting value of mushrooms

• Języki publikacji: PL

Abstrakty

PL

Wartość odżywcza grzybów wynika z zawartości w nich białek o dużej przyswajalności, polisacharydów, niezbędnych nienasyconych kwasów tłuszczowych, a także składników mineralnych oraz witamin. Wiele gatunków uprawnych oraz dziko rosnących wykazuje również właściwości prozdrowotne. Związane są one z obecnością składników bioaktywnych, głównie polisacharydów, triterpenoidów oraz związków fenolowych. Udokumentowano działanie immunostymulujące, antybakteryjne, antywirusowe, przeciwzapalne, przeciwnowotworowe, przeciwcukrzycowe oraz przeciwalergiczne różnych gatunków grzybów. Substancje pozyskiwane z grzybów mają również zdolność obniżania poziomu cholesterolu i triacylogliceroli we krwi, normalizują ciśnienie, a także działają ochronnie na wątrobę. Obecnie grzyby uznawane są za żywność funkcjonalną. Pozytywny wpływ na zdrowie można uzyskać poprzez bezpośrednie spożywanie owocników lub stosowanie suplementów diety w postaci preparatów zawierających ekstrakty grzybowe.

EN

Health-promoting value of mushrooms is the effect of readily available proteins, carbohydrates, essential unsaturated fatty acids, as well as minerals and vitamins contained in them. Many cultivated and wildgrowing species also exhibit salutogenic properties. They are to be attributed to the presence of bioactive substances, mainly polysaccharides, triterpenoids, and phenolic compounds. The immunostimulatory, antibacterial, antiviral, anti-inflammatory, anticarcinogenic, antidiabetic, and antiallergenic actions were documented for different mushroom species. Substances obtained from fungi are also capable of reducing blood cholesterol and triglyceride levels, they normalise blood pressure and protect the liver. At present, mushrooms are considered to be functional food. Beneficial health effects may be achieved through the direct consumption of fruiting bodies or the use of dietary supplements in the form of ready-to-use preparations containing mushroom extracts.

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2014
• Tom: 21
• Numer: 1
• Opis fizyczny: s.16-28,bibliogr.

Twórcy

autor

Siwulski M.

• Katedra Warzywnictwa, Wydział Ogrodnictwa i Architektury Krajobrazu, Uniwersytet Przyrodniczy w Poznaniu, ul.Dąbrowskiego 159, 60-594 Poznań

autor

Sobieralski K.

• Katedra Warzywnictwa, Wydział Ogrodnictwa i Architektury Krajobrazu, Uniwersytet Przyrodniczy w Poznaniu, ul.Dąbrowskiego 159, 60-594 Poznań

autor

Sas-Golak I.

• Katedra Warzywnictwa, Wydział Ogrodnictwa i Architektury Krajobrazu, Uniwersytet Przyrodniczy w Poznaniu, ul.Dąbrowskiego 159, 60-594 Poznań

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