LA OPINIÓN DE LA CIENCIA ACERCA DE LOS BENEFICIOS DE LOS HONGOS PARA LA SALUD
Antioxidantes • Cáncer • Propiedades funcionales • Control de lípidos • Composición nutricional • Vitamina D • Control de peso
Durante miles de años, las culturas orientales han reverenciado los beneficios que los hongos tienen para la salud. Los estudios realizados durante las últimas dos décadas, especialmente en Asia, sugieren que los hongos o las sustancias de los hongos asisten al sistema inmune. Tradicionalmente, esta ciencia se enfocaba principalmente en los hongos shiitake y maitake.
Consulte a continuación la lista de las investigaciones existentes acerca de los nutrientes en los hongos y cómo es posible que ayuden a prevenir enfermedades. Esta investigación es simplemente el comienzo de lo que probablemente será un viaje apasionante hacia una mejor comprensión de los hongos y su salud.
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- Dubost, N. J., et al. (2006). Identification and quantification of ergothioneine in cultivated mushrooms by liquid chromatography-mass spectroscopy. International Journal of Medicinal Mushrooms, 8, 215-22.
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- City of Hope Research on Breast and Prostate Cancer: Researchers study mushrooms’ cancer-fighting potential
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- Ren Z, Guo Z, Meydani SN, Wu D. White button mushroom enhances maturation of bone marrow-derived dendritic cells and their antigen presenting function in mice The Journal of Nutrition. 2008;138:544-550.
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- Bradley, P., et al. (2006, Abril). Blood lipid responses to consumption of two different very low carbohydrate diets versus a lower fat diet. Experimental Biology, San Francisco, CA. Resumen #109.4.
- Petrisko, Y., et al. (2006, Abril). Postprandial serum triglyceride responses following four weeks of consuming two different very low carbohydrate diets versus a lower fat diet. Experimental Biology, San Francisco, CA. Resumen #109.5.
- Feeney, M. J. (2006, Septiembre/Octubre). Mushrooms--intake, composition, and research. Nutrition Today, 41(5), 219-26.
- Dikeman, C. L., et al. (2005). Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties. Journal of Agricultural and Food Chemistry, 1130-8.
- Mattila, P., et al. (2002). Basic composition and amino acid contents of mushrooms cultivated in Finland. Journal of Agricultural and Food Chemistry, 50, 6419-22.
- Mattila, P., et al. (2001). Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agricultural and Food Chemistry, 49(5), 2343-8.
- Edición 19. (n.d.). Base de datos nacional para referencia del Departamento Agrícola de EE.UU (USDA). Obtenido de la base de datos del USDA: http://www.ars.usda.gov/ba/bhnrc/ndl
- Feeney, M. J. (2006, Septiembre/Octubre). Mushrooms--intake, composition, and research. Nutrition Today, 41(5), 219-26.
- Dikeman, C. L., et al. (2005). Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties. Journal of Agricultural and Food Chemistry, 1130-8.
- Mattila, P., et al. (2002). Basic composition and amino acid contents of mushrooms cultivated in Finland. Journal of Agricultural and Food Chemistry, 50, 6419-22.
- Mattila, P., et al. (2001). Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms. Journal of Agricultural and Food Chemistry, 49(5), 2343-8.
- Edición 19. (n.d.). Base de datos nacional para referencia del Departamento Agrícola de EE.UU (USDA). Obtenido de la base de datos del USDA: http://www.ars.usda.gov/ba/bhnrc/ndl
- Cheskin, L.J., et al. (2008, July). Lack of energy compensation over 4 days when white button mushrooms are substituted for beef. Appetite, 51(1), 50-57.
- Kloss, R., et al. (2006, April). Body weight and composition changes after consumption of two different very low carbohydrate diets versus a lower fat diet. Experimental Biology, San Francisco, CA. Abstract #267.8.