Phytotherapy Research study:

'Eating mushrooms might lower blood pressure levels'

In a recent Phytotherapy Research study, scientists review existing literature on edible mushrooms and their bioactive constituents and their impact on hypertension. Edible mushrooms are enriched with nutritional bioactive compounds, dietary fiber, amino acids, sterols, proteins, vitamins, and minerals that can influence cardiovascular functions.

The role of mushrooms as a dietary intervention to alleviate cardiovascular events and hypertension is not clear. That is why it is imperative to understand the underlying mechanism of action of bioactive constituents of mushrooms on heart and allergenicity.

Dietary interventions associated with the inclusion of functional foods (FF) have become increasingly popular in the management of several chronic ailments, including hypertension. Mushrooms are macrofungus abundantly loaded with essential bioactive compounds, including polyphenols, terpenes, ergosterols, and terpenoids, as well as proteins and polysaccharides.


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