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Autor
Siwulski Marek (Uniwersytet Przyrodniczy w Poznaniu), Sobieralski Krzysztof (Uniwersytet Przyrodniczy w Poznaniu), Sas-Golak Iwona (Uniwersytet Przyrodniczy w Poznaniu)
Tytuł
Wartość odżywcza i prozdrowotna grzybów
Nutritive and Health-Promoting Value of Mushrooms
Źródło
Żywność: nauka - technologia - jakość, 2014, R. 21, nr 1 (92), s. 16-28, bibliogr. 94 poz.
Słowa kluczowe
Żywność, Żywność funkcjonalna, Właściwości zdrowotne produktu, Towaroznawstwo żywności
Food, Functional food, Health properties of the product, Food commodities
Uwagi
streszcz., summ.
Abstrakt
Wartość odżywcza grzybów wynika z zawartości w nich białek o dużej przyswajalności, polisacharydów, niezbędnych nienasyconych kwasów tłuszczowych, a także składników mineralnych oraz witamin. Wiele gatunków uprawnych oraz dziko rosnących wykazuje również właściwości prozdrowotne. Związane są one z obecnością składników bioaktywnych, głównie polisacharydów, triterpenoidów oraz związków fenolowych. Udokumentowano działanie immunostymulujące, antybakteryjne, antywirusowe, przeciwzapalne, przeciwnowotworowe, przeciwcukrzycowe oraz przeciwalergiczne różnych gatunków grzybów. Substancje pozyskiwane z grzybów mają również zdolność obniżania poziomu cholesterolu i triacylogliceroli we krwi, normalizują ciśnienie, a także działają ochronnie na wątrobę. Obecnie grzyby uznawane są za żywność funkcjonalną. Pozytywny wpływ na zdrowie można uzyskać poprzez bezpośrednie spożywanie owocników lub stosowanie suplementów diety w postaci preparatów zawierających ekstrakty grzybowe. (abstrakt oryginalny)

Health-promoting value of mushrooms is the effect of readily available proteins, carbohydrates, essential unsaturated fatty acids, as well as minerals and vitamins contained in them. Many cultivated and wildgrowing species also exhibit salutogenic properties. They are to be attributed to the presence of bioactive substances, mainly polysaccharides, triterpenoids, and phenolic compounds. The immunostimulatory, antibacterial, antiviral, anti-inflammatory, anticarcinogenic, antidiabetic, and antiallergenic actions were documented for different mushroom species. Substances obtained from fungi are also capable of reducing blood cholesterol and triglyceride levels, they normalise blood pressure and protect the liver. At present, mushrooms are considered to be functional food. Beneficial health effects may be achieved through the direct consumption of fruiting bodies or the use of dietary supplements in the form of ready-to-use preparations containing mushroom extracts. (original abstract)
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Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
Biblioteka Główna Uniwersytetu Ekonomicznego we Wrocławiu
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Bibliografia
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Cytowane przez
Pokaż
ISSN
1425-6959
Język
pol
URI / DOI
http://dx.doi.org/DOI:10.15193/zntj/2014/92/016-028
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