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OYSTER MUSHROOM(PLEUROTUS OSTTRATUS)
EP37963
Poster Title: OYSTER MUSHROOM(PLEUROTUS OSTTRATUS)
Submitted on 15 Dec 2021
Author(s): Akash Prabhakar Buchale and Dr. Pravin Badhe
Affiliations: Navsahyadri Institute Of Pharmacy, Naigaon (Nasrapur) Pune 412213
This poster was presented at College
Poster Views: 99
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Poster Information
Abstract: As a rich source of folk medicine and nutrients, Oyster mushrooms have remained an integral part of traditional cuisine for centuries
due to their beneficial health properties. Mushrooms have different health benefits, including Antiviral, woundhealing
,immunomodulating,antioxidant,anti-hypercholesterolemia and antidiabeticeffects. Mushroom are healthy foods, in which low in
calories and in fat,rich amount of protein, chitin, and minerals and high value of carbohydrate, fiber, vitamins (B1, B2, B3, C and
D2) and fats present in small proportion. Mushroom can supply a high protein diet and lower calorific value so it is suitable for heart
patients as it also contains all kinds of amino acids needed by human body
Summary: Considering the benefits of diversity, we can conclude that oyster mushrooms contain a huge amount of medicinal food, medicine and Mineral
values make them an invaluable aid to human well-being. The inclusion of whole mushrooms in the diet may have efficacy as possible dietary
supplements. Polysaccharides, terpenoids, proteins and polyphenols have bioactive properties that strengthen the immune system. Strength, reduced
the risk of cancer and prevented the spread of tumor cells. Oyst
References: 1. Krishnamoorthy Deepalakshmi, Sankaran Mirunalini Pleurotus ostreatus: an oyster mushroom with nutritional and medicinal properties J Biochem Tech (2014) 5(2): 718-726
2. K. K. Gupta, S. Agarwal, A. Kushwaha, S. Maurya, V. K. Chaturvedi, R. K. Pathak, V. Verma and M. P. Singh In: Incredible World of Biotechnology Editors: M. P. Singh, V. Verma et al.(2017)44-57.OYSTER
MUSHROOM: A RICH SOURCE OF ANTIOXIDANTS
3. In-silico Study of Oyster Mushroom (Pleurotus Ostreatus) Targeting PARP Protein (4UND) Kajal S. Nadaf, Dr. Pravin Badhe International Journal of Trend in Scientific Research and Development (IJTSRD) Volume 5
Issue 6, September-October 2021 Available Online: www.ijtsrd.com e-ISSN: 2456 – 6470
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