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Mushrooms also contain an antioxidant known as selenium, which fights damaging free radicals that could otherwise contribute to aging, cancer and heart disease.
It can also improve cholesterol levels. Other research shows that omega-3s, antioxidants, and fiber (all key components of the diet) can reduce the risk of Alzheimer’s disease .
Shimeji mushrooms contain minerals like potassium and phosphorus, magnesium, zinc, and copper. Shimeji mushrooms lower the cholesterol level of the body. [13] This mushroom is rich in glycoprotein (HM-3A), marmorin, beta-(1-3)-glucan, hypsiziprenol, and hypsin therefore is a potential natural anticancer agent.
There are two kinds of cholesterol. LDL, the “bad” kind, contributes to fatty buildup in your arteries and heart, putting you at risk for heart attacks, while HDL carries the LDL away from ...
Mushroom poisoning is usually the result of ingestion of wild mushrooms after misidentification of a toxic mushroom as an edible species. The most common reason for this misidentification is a close resemblance in terms of color and general morphology of the toxic mushrooms species with edible species.
Mycotoxicology is the branch of mycology that focuses on analyzing and studying the toxins produced by fungi, known as mycotoxins. [1] In the food industry it is important to adopt measures that keep mycotoxin levels as low as practicable, especially those that are heat-stable.
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Although many people have a fear of mushroom poisoning by "toadstools", only a small number of the many macroscopic fruiting bodies commonly known as mushrooms and toadstools have proven fatal to humans. This list is not exhaustive and does not contain many fungi that, although not deadly, are still harmful.
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