@conference{
author = "Petrović, Jovana",
year = "2022",
abstract = "Ever since the origin of the first man, food has been used not only to satisfy hunger, but to provide nutrition. However, it seems as thoughtful eating, with enjoying in food for nourishment is currently in the backgorund, and only hedonic experience of food in mind. Medicine and science revealed that the malnutrition on one side, and overeating on the other, are responsible for various diet related issues, such as: vitamins deficiency, scurvy, pellagra (in case poor diet) or coronary heart disease, high blood pressure, atherosclerosis, type 2 diabetes etc. (in case of excessive food intake). Nevertheless, the awareness on how eating habits influence health status has been set out as a trend only recently, opening up new avenues for the food industry development. This has been largely influenced by the increasing demand for healthy, nutritious and tasteful food of sustainable origin, which aside from fulfilling basic nutritional needs, also have health beneficial properties, thus fitting into the concept of functional food. Mushrooms emerged as rather versatile food which blend equally well with both sweet and savory ingredients, with nutritional richness, low caloric value, taste, and nutraceutical properties; their intake satisfies need for both nutrient and non-nutrient compounds that benefit human health in several aspects making them excellent candidates for functional food. Thus, regular consumption of mushrooms will provide recommended amount of fiber and other carbohydrates, proteins and contribute to daily intake of vitamins (B1, B2, B12, C, D, E), as well as polyunsatturated fatty acids. Along with this, it will supply with minerals (iron, copper, manganese, zinc) as well as terpenoids, phenolic and flavonoid compounds, which do not contribute to nutritive features of mushrooms, but play an important role in proper functioning of different metabolic pathways and/or have bioactive properties. Recent fundamental and clinical research highlighted potential of mushrooms as source of compounds with wide ranging bioactivities, including antimicrobial, antitumor, antiinflammatory, hepatoprotective, neuroprotective, cardioprotective, imunostimulatory etc.
Palatability, versatility and bioactivity of wild growing and cultivated mushrooms with high demand of consumers for novel, tasteful and nutritive products, put them in the spotlight of the contemporary food industry, which led to the development of innovative designing mushroom-based food and beverages with functional food properties. Furthermore, extractability of bioactive/nutritive compounds from mushrooms enables their availability in form of pills/capsules which allows consumption in populations with limited accessibility to these highly valued ingredients. After all, since cultivation of mushrooms increases the amount of this underutilized food products and permits circular economy, it is expected that mushrooms and/or mushroom based food ingredients will soon be accessible to everyone.",
publisher = "Belgrade: European Hygienic Engineering and Design Group (EHEDG) - Regional Section Serbia",
journal = "Electronic book of abstracts: 11th International Medicinal mushroom conference IMMC11; 2022 Sep 27-30; Belgrade, Serbia",
title = "Mushrooms as source of functional food ingredients",
pages = "20",
url = "https://hdl.handle.net/21.15107/rcub_ibiss_5755"
}