EC Nutrition

Editorial Volume 20 Issue 1 - 2025

Edible Mushrooms Versus Health and Wellness: An Editorial

Amit Mani Tiwari1, Priyanka Nayak2 and Sanjay Mishra3*

1Department of Biotechnology, Era University, Lucknow, Uttar Pradesh, India
2Regional Food Research and Analysis Centre, Directorate of Horticulture, Sapru Marg, Lucknow, Uttar Pradesh, India
3SR Institute of Management and Technology, Lucknow, Uttar Pradesh, India

*Corresponding Author: Sanjay Mishra, Professor, Department of Biotechnology, SR Institute of Management and Technology, Bakshi ka Talab, Siatapur Road, Lucknow, Uttar Pradesh, India.
Received: June 25, 2025; Published: July 18, 2025



Edible mushrooms, frequently used in traditional East Asian medicine, have recently expanded global consideration for their nutritional and medicinal ethics. They make purpose as prebiotics, indirect probiotics, or synbiotics because of their enriched β-glucans, enzymes, and secondary metabolites contents, sustain gut health and decline inflammation [1]. Mushrooms encompass bioactive compounds infrequently found in plant or animal-based foods and have been revealed to augment immunity, balance nutrition, and shield against chronic ailments. Despite their noteworthy advantages, mushrooms persist mostly absent from dietary strategies. They grip enormous latent not only for improving health but also for creating income in underserved communities. Distinguishing mushrooms as valuable functional foods could play a critical role in addressing the nutritional and economic challenges of today’s global food system [2].

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Sanjay Mishra., et al. “Edible Mushrooms Versus Health and Wellness: An Editorial”. EC Nutrition  20.1 (2025): 01-06.

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