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Mushroom: enroll plants in natural bioactive compounds in biological research including their pharmacological properties

Authors:Samiron Sana, Niaz Mahmud, Sohel Rana, Sadiur Rahman Sajon, Zobaida Mostarin Nishi
Int J Biol Med Res. 2017; 8(4): 6170-6176  |  PDF File


A mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. Mushrooms have been consumed since earliest history; ancient Greeks believed that mushrooms provided strength for warriors in battle, and the Romans perceived them as the “Food of the Gods.” For centuries, the Chinese culture has treasured mushrooms as a health food, an “elixir of life”. For thousands of years it has been used as a potential source of medication and also a nutrient notable supplier of fibres, proteins, vitamins etc. Many mushroom species produce secondary metabolites that can be severely toxic and may cause psychosis. Although there are only a small number of deadly species, several others can cause particularly severe and unpleasant symptoms. This review includes a brief discussion on medicinal & toxic mushrooms and also highlights on some cultivated mushrooms in Bangladesh.