How mushrooms affect the human body

Mushrooms are eaten quite often. They can be both a flavoring addition to the main dish, as well as an independent product. However, few people think about the beneficial properties of this plant. Mushrooms, in terms of nutritional value, occupy an intermediate place between meat and vegetables. At the same time, their characteristic taste makes the dishes diverse and rich in healthy substances.

The nutritional value

It has long been proven that fungi are an inexhaustible source of proteins, minerals, amino acids, antioxidants (ergotionine), complex carbohydrates and vitamins of groups B, C, D, H and PP (nucleic acid). The beneficial components contained in the mushrooms make them much more saturated than vegetables and grain crops.

They are rich in trace elements that affect the course of metabolic processes. Among these: iodine, zinc, phosphorus, iron and copper.

Mushrooms contain a large number of enzymes that contribute to the rapid breakdown of organic compounds, and therefore they help in the absorption of food. In addition, one of the nutritional components is fungin, which is difficult to digest, and therefore contributes to a feeling of satiety.

Useful properties for humans

1. Fungi are considered anti-cancer food, this is due to the presence of immunostimulating enzymes in the plant, as well as compounds that can create protection against cell damage. In addition, it is noted that the substances contained in the product prevent the formation of malignant tissues. Thus, they protect DNA from modification and provide the strengthening of healthy cells - an antitumor function.
2. Researchers note their antiviral, antimicrobial and immunomodulatory effects. Mushrooms contain components that have a beneficial effect on all systems of the human body. People who eat them are less likely to start inflammatory processes, the emergence of chronic diseases and problems with immunity.
3. Mushrooms can help fight bacteria and viral infections. This is due to the presence of antifungal compounds in the composition, allowing the plant to survive in an unfavorable environment. Plus, they have a beneficial effect on eliminating heart disease and diabetes. Vitamins that are part of the plant simplify the functioning of the kidneys and liver.
4. Often, useful components are extracted from the product, concentrated and used for the manufacture of pharmaceuticals, among them: penicillin, tetracycline and streptomycin.
5. The next positive feature is the prevention of the formation of cholesterol plaques. Eating in large quantities provokes a decrease in cholesterol in the blood, improves the functioning of the heart and blood vessels. They increase the elasticity of the arteries, preventing the hardening of the walls, as a result of which the blood pressure normalizes and the outflow of blood improves.
6. They have an auxiliary function for digestion - they convert dietary fiber into energy. The low calorie content of mushrooms has been proven by researchers, and therefore, replacing meat with this product will contribute to weight loss.
7. They contain a large amount of vitamin D, a deficiency of which affects the entire body (increased fragility of bones, the threat of fractures, osteoparosis). They have a positive effect on the nervous system, help to cope with stress and cortisol deficiency, as they are adaptogens.

Not all useful properties of the components of this plant are listed here. However, the proven effect of the substances that make up the mushrooms on the body allows us to conclude that they must be present in the diet of each person.