Thakur M., Andola H.C. & Sanches Silva A.
(2025):
Unveiling techniques and exploring the potential of Myconutraceticals: Analyzing current applications and future prospects,
Food Chemistry,
466: 142162 [20 p.]
The escalating demand for natural, nutritionally rich food products underscores the significance of exploring the fungal kingdom, comprising yeast, lichens, molds, and mushrooms, as an abundant reservoir of nutritionalcompounds, secondary metabolites and bioactive components. This paper delves into the nutritional profiles of lichen, yeast, and mushrooms, emphasizing their role as prominent sources of myco-nutraceuticals and functional foods. The growing popularity of eco-friendly extraction techniques …
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