Therapeutic potential of mushrooms in preventing and ameliorating hypertension

Hypertension is a multi-aetiological, chronic pathophysiology that leads to multi-organ dysfunctions like cardiovascular diseases, strokes, and renal complications. Synthetic anti-hypertensive drugs have been blamed for side effects of various sorts. Thus, the search for natural, safe, and food-base...

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Bibliographic Details
Published in:Trends in food science & technology 2014-10, Vol.39 (2), p.104-115
Main Authors: Mohamed Yahaya, Noor Fazila, Rahman, Mohammad Azizur, Abdullah, Noorlidah
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Foods
Functional foods
Fundamental and applied biological sciences. Psychology
Hypertension
Mushrooms
Recognition
Searching
Side effects
Trends
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Summary:Hypertension is a multi-aetiological, chronic pathophysiology that leads to multi-organ dysfunctions like cardiovascular diseases, strokes, and renal complications. Synthetic anti-hypertensive drugs have been blamed for side effects of various sorts. Thus, the search for natural, safe, and food-based anti-hypertensive agents has gained momentum. Mushrooms, abundant in bio-active components, had been recognized for its use as therapeutics in alternative and complementary medicine as well as functional food. In the present article, the potential of both culinary and edible-turned-medicinal mushrooms is reviewed with respect to their anti-hypertensive effects along with the respective bio-component’s mode of action. •Mushrooms possess anti-hypertensive components.•Terpenoid, sugar alcohol, peptide, lentinan, TMP, pipecolic acid and K+ are active.•Acts by inhibition of angiotensin converting enzyme and on Na+-K+ pump.•Mushrooms are safe and natural remedy for hypertension.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2014.06.002