Mushrooms and Cardiovascular Disease

Abstract

Many edible mushrooms have been used by ancient cultures to increase human longevity, as well as for good foods, while being devoid of undesirable side effects. Presently, mushrooms are appreciated and consumed primarily for their nutritional properties; however they are also increasingly used in medicine. Therefore, the food industry is especially interested in cultivated and wild mushrooms. The nutritional value of mushrooms is attributed to high levels of protein, fiber, carbohydrates, vitamins, and minerals and low fat levels. As cardiovascular disease is a major cause of morbidity and mortality in our society, mushrooms are currently investigated for their therapeutic properties. In in vitro and in vivo investigations, mushrooms were shown to reduce risk factors of cardiovascular disease such as high total cholesterol and low-density lipoprotein (LDL) cholesterol, low high-density lipoprotein (HDL) cholesterol, high blood pressure, atherosclerosis, and oxidative and inflammatory damage. In this review, we summarize the current understanding of mushroom effects on cardiovascular disease, and discuss the therapeutic applications of mushrooms for heart disease