Archaeological records reveal HCS species associated Mushroom Tinctures with Chilean populations from,000 times agone.They were also collected in timbers in ancient Greek and Roman times, being appreciated more by high- ranking people than by the general population.
The use of mushrooms in the diet of mortal beings has prevailed due to their characteristic taste and smell. Still, in recent times. The interest in HCS has boosted since they constitute an important source of nutrients. They’ve a chemical composition that makes them seductive from a nutritive point of view. In general, they contain 90 water and 10 dry matter, of which 27- 48 are protein. Roughly 60 correspond to carbohydrates, especially salutary filaments D- glucans. Chitin and pectic substances and 2- 8 are lipids, among which linoleic acid stands out.
The high protein content reflects beliefs that mushrooms are an effective cover for meat.
although not all wild mushrooms contain high quantities of protein.
The mineral content in comestible mushrooms varies between 6 and 11 depending on the species. Those that appear in lesser volume are calcium. Potassium, phosphorus, magnesium, zinc and bobby.
In terms of vitamin content, comestible mushrooms are rich in riboflavin, niacin, and folate.
On the other hand, macromycetes produce secondary metabolites similar as phenolic composites, carotenoid colors and ergosterol that reduce. The threat of constricting conditions, especially cancer or cardiovascular diseases. Polyphenols are chemical composites. That have effective antioxidant exertion in natural systems, also act asanti-inflammatory agents and against cellular aging. And intrude with the inauguration and progression of cancer.
Mushrooms have transcended beyond myths, stories and legends.
They’re presented as a culinary eventuality in numerous countries. Through the incarnation of colorful products and dishes. Bitsy fungi on the one hand, with the product of rubbish chuck.
And some industrialized drinks similar as wine. But the HCS are still the base in the elaboration of innumerous dishes, from the traditional to the most fantastic. Unlike other foods, they’re distinguished by their colorful shapes, aromas, colors, flavors, textures and sizes.
Eating HCS has multiple aspects, since unlike other foods, it’s about organisms. That only grow in the stormy season, in certain ecosystems and specific places and that also implies a deep recognition of safe species. The morphological and. Nutritive characteristics of some of the most valued comestible species for mortal consumption are described below.
Agaricus It’s a large rubric of fungi, which belong to the order of the Agaricales and the family of the Agaricaceae. The main characteristics of the species that belong to this rubric are General robe not discerned from. The cap filling. chapeau constantly convex, white, pale and brown colors. Free wastes at the bottom, delicate or pink when youthful and brown to palish when mature. Central stipe divisible from the cap with a single or double upper or lower membranous ring.
Agaricus bisporus is the most representative species of this rubric.
generally known as mushroom and is the most cultivated worldwide. It’s estimated that in 2009 around tons were produced. Regarding its chemical composition, a humidity content of 91.4 is reported and thus 8.6 dry matter, of which about 19 are proteins, 23 fiber and 12 minerals whose analysis showed high quantities of potassium, phosphorus, bobby and iron.
Studies have revealed that Agaricus bisporus has antioxidant exertion attributed to the presence of roughly 7 pg of phenolic composites and around 3 pg of flavonoids, helping to help cell aging, with the reduction of the goods of reactive species of oxygen; in addition to havinganti-inflammatory parcels and helping to help certain types of cancer.
Amanita It’s one of the most fascinating rubrics of wild mushrooms.
They belong to the order of the Agaricales and are largely valued in established requests and road requests, as they’re considered pets in traditional cooking, although this rubric also contains species of largely toxic mushrooms and hallucinogenic, so utmost of the exploration carried out has concentrated on studying this type of Amanita in order to characterize its poisons.
Among the species that are consumed are Amanita caesarea, Amanita fulva, Amanita rubescens. Amanita caesarea also known as Amanita de los Cesares because the Romans, especially Emperor Julius Caesar, were veritably fond of tasting it. It has a high water content and thus6.2 is dry matter, which contains 13 protein,11.3 minerals and a high fiber content of16.4.
On the other hand, there are the most poisonous species similar as Amanita phaoides, Amanita virosa, Amanita verna and Amanita visporigera; a small piece of the fruiting body of these fungi is able of causing death. Amanita muscaria is another species whose toxin is occasional and since the morning of the 17th century it has been used as a hallucinogen, as well as an germicide, which is why it’s generally called the cover fungus.
Boletus. It belongs to the Boletales order and to the Boletaceae family. These fungi form a group of morphologically variable species that present a poroid, lamellar, smooth, tubular or toothed hymenophore.
In particular the boletaceae family is characterized by having a hymelium.
lined with tubes, fluently divisible from the pileus, which ends in pores and whose size and characteristic color depend on the species.
An important characteristic for the identification of these fungi is the blue staining that the fungus undergoes when gathered, due to oxidation, although the intensity of the achromatism may vary depending on the species.
Among the most valued mushrooms in cooking is Boletus edulis, since it’s considered among the most succulent mushrooms. This fungus is popularly known as” good chef.
The presence of phenolic composites and flavonoids are reported. Studies have also been carried out on its antimicrobial parcels, inhibiting bacteria similar as Escherichia Coli and Staphylococcus aureus, making this type of fungus, in addition to being succulent, useful for remedial purposes.
On the other hand, for its chemical composition,90.8 moisture and9.2 dry matter are reported. It presents18.5 crude protein,6.9 total minerals and around 23 crude fiber.
Some other comestible species described in the literature are Boletus edilus.
Boletus aerus, Boletu saestivalis and Boletussp.Lactarius It belongs to the Russulales order and the Russulaceae family. This rubric is characterized by the stashing of latex from the fruiting body when it’s cut and by its achromatism that varies between dark blue and pale blue. In general, their crowns measure between 5 and 20 cm and are flat- convex when youthful and hollow when mature. They grow in temperate timbers and the symbiotic association with tree roots has been observed in colorful species of this rubric.
Among the species reported to be comestible are Lactarius deliciosus, Lactarius indigo, Lactarius deterrimus and Lactarius sanguifluus. presently, some of these species have come more important not only for their gastronomic value but also for their pharmaceutical parcels.
Which recent studies have revealed, where antimicrobial exertion stands out due to the presence of sesquiterpene composites that act on bacteria similar as Escherichia coli, Enterococcus facecium, Bacillus subtilus and Staphylococcus aureus.
Pleurotus This rubric is within the order of the Agaricales.
And the family of the Pleurotaceae. It’s set up within the most capitalized comestible mushrooms. In Mexico, the marketable civilization of Pleurotus mushrooms began in 1974 in the wooded areas near the capital.
Estimated periodic product has increased significantly;
In periphery whitish or argentine in color. Contains.
This species corresponds to a largely protein food, around 17.5 and contains high quantities of fiber.
It has a high content of thiamine riboflabin, pyridoxine and cobalamin and is an important source of calcium and phosphorus. Studies reveal that this fungus has about 7 μg of phenolic composites and about0.8 pg of flavonoids, important to help cell oxidation.
On the other hand, Pleurotusspp. it contains 92.4 humidity and 7.6 dry matter. 7.3 of the dry matter corresponds to total minerals 15.4 to crude proteins and 22 to crude fiber, in addition to having antibiotic and antiviral exertion.
Some other comestible species of this rubric are Pleurotus pulmonaryius, Pleurotus eryngii, Pleurotus djamor.