Potential utilisation of vegetables and mushrooms as components of functional food

Aida F.M.N.A., Shuhaimi M., Yazid M., Maaruf A.G., 2009. Mushrooms as a potential source of prebiotics, a review. Trends Food Sci. Technol. 20: 567-575.10.1016/j.tifs.2009.07.007Search in Google Scholar

Ambrosone C.B., McCann S.E., Freudenheim J.L., Marshall J.R., Zhang Y., Shields P.G., 2004. Breast cancer risk in premenopausal women in inversely associated with consumption of broccoli, a source of isothiocyanins, but is modified by GST genotype. J. Nutr. 134: 1134-1138.10.1093/jn/134.5.113415113959Search in Google Scholar

Annunziata A., Vecchio R., 2011. Functional foods development in the European market: A consumer perspective. J. Functional Foods 3: 223-228.10.1016/j.jff.2011.03.011Search in Google Scholar

Annunziata A., Vecchio R., 2013. Consumer perception of functional foods: A conjoint analysis with probiotics. Food Quality Preference 28: 348-355.10.1016/j.foodqual.2012.10.009Search in Google Scholar

Arai S., 1996. Studies on functional foods in Japan - state of the art. Biosci. Biotechnol. Biochem. 60: 9-15.10.1271/bbb.60.98824819Search in Google Scholar

Bagchi D., Sen C.K., Bagchi M., Atalay M., 2004. Anti-angiogenic, antioxidant, and anti-carcinogenic properties of a novel anthocyanin-rich berry extract formula. Biochem. 69: 75-80.10.1023/B:BIRY.0000016355.19999.93Search in Google Scholar

Barros L., Cruz T., Baptista P., Estevinho L.M., Ferreira I.C.F.R., 2008. Wild and commercial mushrooms as source of nutrients and nutraceuticals. Food Chem. Toxicol. 46: 2742-2747.10.1016/j.fct.2008.04.03018538460Search in Google Scholar

Bassan J.C., Ferreira G.A.O., BuenoM., Escouto L.F.S., 2011. Physical characteristics and sensory type in gluten-free cake sponge cake with mushroom Agaricus brasiliensis. Rev. Alimentus 1(1): 24-30.Search in Google Scholar

Berger A., Rein D., Kratky E., Monnard I., Hajjaj H., Meirim I., Piguet-Welsch C., Hauser J., Mace K., Niederberger P., 2004. Cholesterol-lowering properties of Ganoderma lucidum in vitro, ex vivo, and in hamsters and minipigs. Lipids Health Dis. 3: 2.10.1186/1476-511X-3-238524914969592Search in Google Scholar

Bleiel J., 2010. Functional foods from the perspective of the consumer: How to make it a success? Int. Dairy J. 20: 303-306.10.1016/j.idairyj.2009.11.009Search in Google Scholar

Bravi F., Scotti L., Bosetti C., 2009. Dietary fiber and stomach cancer risk: a case-control study from Italy. Cancer Causes Control 20: 847-853.10.1007/s10552-009-9309-z19247788Search in Google Scholar

Candido L.M.B., Fields A.M., 2005. Functional foods. A review. SBCTA 29(2): 193-203.Search in Google Scholar

Chatterjee S., Biswas G., Basu S.K., Acharya K., 2011. Antineoplastic effect of mushrooms: a review. Aust. J. Crop Sci. 5(7): 904-911.Search in Google Scholar

Chen J., Seviour R., 2007. Medicinal importance of fungal β-(1-3), (1-6)-glucans. Mycol. Res. 111: 635-652.10.1016/j.mycres.2007.02.01117590323Search in Google Scholar

Choi S., Lew K.L., Xiao H., Herman-Antosiewicz A., Xiao D., Brown C.K., Singh S.V., 2007. Sulforaphaneinduced cell death in human prostate cancer cells is regulated by inhibitor of apoptosis family proteins and Apaf-1. Carcinogenesis 28: 151-162.10.1093/carcin/bgl14416920735Search in Google Scholar

Commission Regulation EU No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. Available online at http://www.eur-lex.europa.eu; cited on 19 March 2013.Search in Google Scholar

Conoway C.C., Getahun S.M., Liebes L.L., Pusateri D.J., Topham D.K., Botero-Omary M., Chung F.L., 2000. Disposition of glucosinolates and sulforaphane in humans after ingestion of steamed and fresh broccoli. Nut. Cancer 38: 168-178.10.1207/S15327914NC382_511525594Search in Google Scholar

Cooke D., Stewa rd W.P., Gescher A.J., Marczylo T., 2005. Anthocyans from fruits and vegetables - does bright colour signal cancer chemopreventive activity? Eur. J. Cancer. 41: 1931-1940.10.1016/j.ejca.2005.06.00916084717Search in Google Scholar

Cui Y., Shikany J.M., Liu S., 2008. Selected antioxidants and risk of hormone receptordefined invasive breast cancers among postmenopausal women in the Women’s Health Initiative Observational Study. Am. J. Clin. Nutr. 87: 1009-1018.10.1093/ajcn/87.4.1009275341418400726Search in Google Scholar

Dai Y.-Ch., Yang Z.-L., Ui B.-K., Yu Ch.-J., Zhou L.-W., 2009. Species diversity and utilization of medicinal mushrooms and fungi in China (review). Int. J. Med. Mushrooms 11: 287-302.10.1615/IntJMedMushr.v11.i3.80Search in Google Scholar

Danyluk B., Pyrcz J., Gajewska-Szczerbal H., Stangierski J., Klem M., Siwulski M., 2006. Role of mushroom powder in affecting the quality of sterilised meat products of „luncheon” type. Fleichwirtschaft Int. 2: 45-50.Search in Google Scholar

De Jong N., Ocke M.C., Branderhorst H.A.C., Friele R., 2003. Demographic and lifestyle characteristic of functional food consumers and dietary supplement users. Br. J. Nutr. 89: 273-281.10.1079/BJN200277212575912Search in Google Scholar

De Silva D.D., Rapior S., Fons F., Bahkali A.H., Hyde K.D., 2012. Medicinal mushrooms in supportive cancer therapies, an approach to anti-cancer effects and putative mechanisms of action. Fungal Diversity 55: 1-35.10.1007/s13225-012-0151-3Search in Google Scholar

Doyon M., Labrecque J.A., 2008. Functional foods, a conceptual definition. Br. Food J. 110(11): 1133-1149.10.1108/00070700810918036Search in Google Scholar

Enshasy H.E., 2010. Immunomodulators. In: The Mycota. X. Hofrichter M. (ed.). Springer-Verlag, Berlin Heidelberg: 165-194.10.1007/978-3-642-11458-8_8Search in Google Scholar

Ferreira C.F.R.I, Vaz J.A., Vasconcelos M.H., Martins A., 2010. Compounds from wild mushrooms with antitumor potential. Anti-Cancer Agents in Med. Chem. 10(5): 424-436.10.2174/1871520611009050424Search in Google Scholar

Fleischauer A.T., Arab L., 2001. Garlic and cancer, a critical review of the epidemiologic literature. J. Nutr. 131: 1032S-1040S.10.1093/jn/131.3.1032SSearch in Google Scholar

Giovann ucci E., Rimm E.B., Liu Y., Stampfer M.J., Willet W.C., 2003. A prospective study of cruciferous vegetables and prostate cancer. Cancer Epidemiol. Biomarkers Prev. 12: 1403-1409.Search in Google Scholar

Guillamon E., Garcia-Lafuente A., Lozano M., D’Arrigo M., Moro C., Rostagno M.A., Villares A., Martinez J.A., 2010. Edible mushrooms, Role in the prevention of cardiovascular diseases. Fitoterapia 81: 715-723.10.1016/j.fitote.2010.06.005Search in Google Scholar

Hardy G., 2000. Nutraceuticals and functional foods, Introduction and meaning. Nutrition 16: 688-697.10.1016/S0899-9007(00)00332-4Search in Google Scholar

Havrlentova M., Petrulakova Z., Burgarova A., Gago F., Hlinkova A., Sturdik E., 2011. Cereal β-glucans and their significance for the preparation of functional foods - a review. Czech J. Food Sci. 29(1): 1-14.10.17221/162/2009-CJFSSearch in Google Scholar

Hawkes C., 2004. Nutrition labels and health claims, the global regulatory environment. WHO. Available online at http://www.whqlibdoc.who.int/publications/2004/9241591714; cited on 10 February 2013.Search in Google Scholar

Hsing A.W., Chokkalingam A.P., Gao Y.T., Madigan M.P, Deng J., Gridley G., Fraumeni J.F., 2002. Allium vegetables and risk of prostate cancer, a population-based study. J. Natl. Cancer Inst. 94: 1648-1651.10.1093/jnci/94.21.164812419792Search in Google Scholar

Jacob K., Periago M.J., Böhm V., Berruezo G.R., 2008. Influence of lycopene and vitamin C from tomato juice on biomarkers of oxidative stress and inflammation. Br. J. Nutr. 99(1): 137-46.10.1017/S000711450779189417640421Search in Google Scholar

Jeurink P.V., Noguera C.L., Sav elkoul H.F.J., Wichers H.J., 2008. Immunomodulatory capacity of fungal proteins on the cytokine production of human peripheral blood mononuclear cells. Int. Immunopharmacol. 8: 1124-1133.10.1016/j.intimp.2008.04.00418550017Search in Google Scholar

Jones M.G., Hughes J., Tregova A., Milne J., Tomsett A.B., Collin H.A., 2004. Biosynthesis of the flavor precursors of onion and garlic. J. Exp. Bot. 55: 1903-1918.10.1093/jxb/erh13815234988Search in Google Scholar

Kahl J., Załecka A., Ploeger A., Bugel S., Huber M., 2012. Functional food and organic food are competing rather than supporting concepts in Europe. Agriculture 2: 316-324.10.3390/agriculture2040316Search in Google Scholar

Khanum F., Anilakumar K.R., Viswana than K.R., 2004. Anticarcinogenic properties of garlic, a review. Crit. Rev. Food Sci Nutr. 44: 479-488.10.1080/10408690490886700Search in Google Scholar

Kujala T.S., Loponen J.M., Klika K.D., Pihlaja K., 2000. Phenolics and betacyanins in red beetroot (Betavulgaris) root: distribution and effect of cold storage on the content of total phenolics and three individual compounds. J. Agric. Food Chem. 48: 5338-5342.10.1021/jf000523qSearch in Google Scholar

Kujala T., Loponen J.M., Pihlaja K., 2001. Betalains and phenolics in red beetroot (Beta vulgaris) peel extracts: extraction and characterization. Z. Naturforsch. 56: 343-348.10.1515/znc-2001-5-604Search in Google Scholar

Lemos F.M.R., 2009. Preparation and characterization of the product similar to burgers mushroom Agaricusbrasiliensis [Thesis]. Federal University of Parana.Search in Google Scholar

Lind D.S., 2004. Arginine and cancer. J. Nutr. 134: 2837S-2841S.10.1093/jn/134.10.2837SSearch in Google Scholar

Liu J., Shimizu K., Konishi F., Noda K., Kumam oto S., Kuras hiki K., Kondo R., 2007. Anti-androgenic activities of the triterpenoids fraction of Ganodermalucidum. Food Chem. 100: 1691-1696.10.1016/j.foodchem.2006.01.003Search in Google Scholar

Mazza G.J., 2007. Anthocyanins and heart health. Ann. Ist. Super. Sanita. 43: 369-374.Search in Google Scholar

Menrad K., 2003. Market and marketing of functional food in Europe. J. Food Eng. 56: 181-188.10.1016/S0260-8774(02)00247-9Search in Google Scholar

Miller C.S., Kalluf V., Penteado P.T.P.S., Waszczynskyj N., Freitas R.J.S., Stertz S.C., 2005. Chemical characterization of Murrill Agaricus blasei. Academic Vision 6(1): 115-122.Search in Google Scholar

Minato K., 2010. Mushrooms, Immunomodulating activity and role in health promotion. In: Dietary Components and Immune Function. Watson R.R. et al. (eds). Springer Science+Business Media: 529-539.10.1007/978-1-60761-061-8_28Search in Google Scholar

Minguez-Mosquera M.I., Hornero-Mendez D., Perez- Galv ez A., 2002. Carotenoids and provitamin A in functional foods. CRC Press LLC.Search in Google Scholar

Moreno D.A., Garcia-Viguera C., Gil J.I., Gil- Izquierdo A., 2008. Betalains in the era of global agri-food science, technology and nutritional health. Phytochem. Rev. 7: 261-280.10.1007/s11101-007-9084-ySearch in Google Scholar

Mortensen A., 2006. Carotenoids and other pigments as natural colorants. Pure Appl. Chem. 78: 1477-1491.10.1351/pac200678081477Search in Google Scholar

Mothana R.A.A., Awa dh N.A.A., Jansen R., Wegner U., Mentel R., Lindequist U., 2003. Antiviral lanostanoid triterpenes from the fungus Ganodermapfeifferi Bres. Fitoterapia 74: 177-180.10.1016/S0367-326X(02)00305-2Search in Google Scholar

Neuhouser M.L., 2004. Dietary flavonoids and cancer risk, evidence from human population studies. Nutr. Cancer 50: 1-7.10.1207/s15327914nc5001_1Search in Google Scholar

Oancea S., Oprean L., 2011. Anthocyanins, from biosynthesis in plants to human health benefits. Acta Univ. Cibiniensis Ser. E: Food Technol. XV (1): 3-16.Search in Google Scholar

Ohama H., Ikeda H., Moriyama H., 2006. Health foods and foods with health claims in Japan. Toxicology 221(1): 95-111.10.1016/j.tox.2006.01.015Search in Google Scholar

Okafor J.N.C., Okafor G.I., Ozumba A.U., Elemo G.N., 2012. Quality characteristics of bread made from wheat and Nigerian oyster mushroom (Pleurotuspulmonarius) powder. Pak. J. Nutr. 11(1): 5-10.10.3923/pjn.2012.5.10Search in Google Scholar

Orsine J.V.C., Da Costa R.V., Nova es R.C.G., 2012. Mushrooms of the genus Agaricus as functional foods. Nutr. Hosp. 27(4): 1017-1024.Search in Google Scholar

Perera P.K., Li Y., 2011. Mushrooms as a functional food mediator in preventing and ameliorating diabetes. Functional Foods Health Dis. 4: 161-171.10.31989/ffhd.v1i4.133Search in Google Scholar

Rahman K., 2003. Garlic and aging: new insights into and old remedy. Ageing Res. Rev. 2: 39-56.10.1016/S1568-1637(02)00049-1Search in Google Scholar

Rao A.V., Rao L.G., 2007. Carotenoids and human health. Pharmacol. Res. 55: 207-216.10.1016/j.phrs.2007.01.01217349800Search in Google Scholar

Rathee S., Rathee D., Kumar V., Rathee P., 2012. Mushrooms as therapeutic agents. Braz. J. Pharmacogn. 22(2): 459-474.10.1590/S0102-695X2011005000195Search in Google Scholar

Reguła J., Siwulsk i M., 2007. Dried shiitake (Lentinulaedodes) and oyster (Pleurotus ostreatus) mushrooms as a good source of nutrient. Acta Sci. Pol. Technol. Aliment. 6(4): 135-142.Search in Google Scholar

Roberfroid M.B., 2002. Global view on functional foods, European perspectives. Br. J. Nutr. 88: 133-138.10.1079/BJN200267712495454Search in Google Scholar

Rodriguez R., Jimenez A., Fernandez-Balanos J., 2006. Dietary fibre from vegetable products as a source of functional ingredients. Trends Food Sci. Technol. 17: 3-15.10.1016/j.tifs.2005.10.002Search in Google Scholar

Rop O., Mlcek J., Jurikova T., 2009. Beta-glucans in higher fungi and their health effects. Nutr. Rev. 67(11): 624-631.10.1111/j.1753-4887.2009.00230.x19906249Search in Google Scholar

Schryver T., Smith C., 2006. Participants’ willingness to consume soy foods for lowering cholesterol and receive counseling on cardiovascular disease by nutrition professionals. Public Health Nutr. 9: 866-874.10.1017/PHN2005920Search in Google Scholar

Sengupta A., Ghosh S., Bhattacharjee S., 2004. Allium vegetables in cancer prevention, an overview. Asian Pac. J. Cancer Prev. 5: 237-245.Search in Google Scholar

Seow A., Yuan J.M., Sun C.L., Van Den Berg D., Lee H.P., Yu M.C., 2002. Dietary isothiocyanates, glutathione S-tranferase polymorphisms and colorectal cancer risk in the Singapore Chinese Health Study. Carcinogenesis 23: 2055-2061.10.1093/carcin/23.12.2055Search in Google Scholar

Silva A.C., Oliveira M.C., Del-Re L.W.G., 2009. Use of the mushroom extracts natural antioxidant in soybean oil. Sci. Agrotechnol. 33: 1103-1108.10.1590/S1413-70542009000400022Search in Google Scholar

Siro I., Kapolna E., Kapolna B., Lugasi A., 2008. Functional food. Product development, marketing and consumer acceptance - A review. Appetite 51; 456-467.10.1016/j.appet.2008.05.060Search in Google Scholar

Slav in J.L., 2005. Dietary fiber and body weight. Nutrition 21: 411-418.10.1016/j.nut.2004.08.018Search in Google Scholar

Sliva D., 2003. Ganoderma lucidum (Reishi) in cancer treatment. Integr. Cancer Ther. 2: 358-364.10.1177/1534735403259066Search in Google Scholar

Stachowiak B., Reguła J., 2012. Health-promoting potential of edible macromycetes under special consideration of polysaccharides, a review. Eur. Food Res. Technol. 234: 369-380.10.1007/s00217-011-1656-9Search in Google Scholar

Stahl W., Sies H., 2003. Antioxidant activity of carotenoids. Mol. Aspects Med. 24: 345-351.10.1016/S0098-2997(03)00030-XSearch in Google Scholar

Stierer T., Garrett-May er E., Argani P., Dav idson N.E., Talalay P., Kensler T.W., Visvana than K., 2007. Preclinical and clinical evaluation of sulforaphane for chemoprevention in the breast. Carcinogenesis 28: 1485-1490.10.1093/carcin/bgm04917347138Search in Google Scholar

Stintzing F.C., Carle R., 2004. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci. Tech. 15: 19-38.10.1016/j.tifs.2003.07.004Search in Google Scholar

Stintzing F.C., Carle R., 2007. Betalains - emerging prospects for food scientists. Trends Food Sci. Technol. 18: 514-525.10.1016/j.tifs.2007.04.012Search in Google Scholar

Synytsya A., Mickova K., Synytsya A., Jablonsky I., Spevac ek J., Erban V., Kova rikova E., Copikova J., 2008. Glucans from fruit bodies of cultivated mushroom Pleurotus ostreatus and Pleurotus eryngii, Structure and potential prebiotic activity. Carbohyd. Polym. 76: 548-556.10.1016/j.carbpol.2008.11.021Search in Google Scholar

Tapiero H., Townsend D.M., Tew K.D., 2004. The role of carotenoids in the prevention of human pathologies. Biomed. Pharmacother. 58: 100-110.10.1016/j.biopha.2003.12.006Search in Google Scholar

Tsiapal i E., Whale Y.S., Kalbfleisch J., Ensley H.E., Browder I.W., Williams D.L., 2001. Glucans exhibit weak antioxidant activity, but stimulate macrophage free radical activity. Free Radical Bio. Med. 30(4): 393-402.10.1016/S0891-5849(00)00485-8Search in Google Scholar

Wang L.I., Giovann ucci E.L., Hunter D., Neuberg D., Su L., Christiani D.C., 2004. Dietary intake of cruciferous vegetables, glutathione S-transferase (GST) polymorphisms and lung cancer risk in Caucasian population. Cancer Causes Control 15: 977-985.10.1007/s10552-004-1093-115801482Search in Google Scholar

Wang L.S., Stoner G.D., 2008. Anthocyanins and their role in cancer prevention. Cancer Lett. 269: 281-290.10.1016/j.canlet.2008.05.020258252518571839Search in Google Scholar

Wasser S.P., 2002. Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Appl. Microbiol. Biotechnol. 3: 258-274.10.1007/s00253-002-1076-712436306Search in Google Scholar

Wasser S.P., 2010. Medicinal mushroom science, history, current status, future trends, and unsolved problems. Int. J. Med. Mushrooms 12(1): 1-16.10.1615/IntJMedMushr.v12.i1.10Search in Google Scholar

Wasser S.P., 2011. Current finding, future trends, and unsolved problems in studies of medicinal mushrooms. Appl. Microbiol. Biotechnol. 89: 1323-1332.10.1007/s00253-010-3067-421190105Search in Google Scholar

Wasser S.P., Akavia E., 2008. Regulatory issues of mushrooms as functional foods and dietary supplements, safety and efficacy. In: Cheung P.C.K. (ed.). Mushrooms as functional foods. Wiley, New York: 199-221.10.1002/9780470367285.ch6Search in Google Scholar

Wei M.Y., Giovannucci E.L., 2012. Lycopene, tomato products and prostate cancer incidence: A review and reassessment in the PSA screening era. J. Oncol., article ID 271063: 1-7.10.1155/2012/271063336836722690215Search in Google Scholar

Wolańska D., 2011. Evaluation of diets of young people aged 13-15 from rural areas in Karpatian province in terms of diet-related disease risk in adulthood. Gastroenterol. Pol. 18(4): 141-146.Search in Google Scholar

Yamin S., Shuhaimi M., Arbakariya A., Fatimah A.B, Khalilah A.K., Anas O., Yazid A.M., 2012. Effect of Ganoderma lucidum polysaccharides on the growth of Bifidobacterium ssp. as assessed using real-time PCR. Int. Food Res. J. 19(3): 1199-1205.Search in Google Scholar

Yang C.-M., Hu T.-Y., Hu M.-L. 2012. Antimetastatic effects and mechanisms of Apo-8’-Lycopenal, an enzymatic metabolite of lycopene, against human hepatocarcinoma SK-Hep-1 cells. Nutr. Cancer 64(2): 274-285.Search in Google Scholar

Zhang Y., Li S., Wang X., Zhang L., Cheung P.C.K., 2011. Advanced in lentinan: Isolation, structure, chain confirmation and bioactivities. Food Hydrocoll. 25: 196-206.10.1016/j.foodhyd.2010.02.001Search in Google Scholar