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This highlights the need to perform multi-elemental investigations of cultivated mushrooms available commercially as foodstuffs (Table 1). As experimentally proven, mushrooms cultivated on artificially contaminated substrates can uptake and accumulate health-threatening concentrations of toxic elements such as cadmium, lead, mercury, silver or arsenic. Cultivated specimens have usually been analyzed with respect to the content of some elements in selected mushroom species only, in general, those important to trade. Numerous studies have addressed the chemical composition of wild species, including recently reported values of PGEs and REEs.
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Mushrooms are well known to accumulate different elements, including potentially toxic metals and metalloids, and have been proposed as potential bioindicators of environmental pollution. The most popular species used for dietary purposes include Agaricus bisporus (white button mushroom), Pleurotus ostreatus (oyster mushroom) and Lentinula edodes (Shiitake mushroom). Globally, several hundred wild mushroom species are recognized as edible although only around twenty are commonly cultivated and consumed and only about 10 species are produced on a commercial scale. Specialty mushrooms have been recognized for their anti-bacterial (e.g., Lentinus edodes), and anti-viral activities (e.g., Agrocybe aegerita and Hypsizigus mamoreus), immune-modulating and anti-tumor properties (e.g., Agaricus blazei, Cordyceps sinensis, Grifola frondosa, Ganoderma lucidum, and Trametes versicolor), and have also been documented as functional foods.
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They also contain a number of secondary metabolites, such as phenolic compounds, polyketides, terpenes and steroids which possess various properties beneficial for health. Both fresh and dried mushrooms are a good source of polysaccharides (37–48%), proteins (20–25%), fiber (13–24%), vitamins (e.g., B 1, B 2, B 3, B 7, C) and minerals (e.g., K, P, Na, Ca, Mg) while being low in fat content (4–5%) and caloric value. Additionally, the study presented Andrews curves as a convenient tool to analyze trends on multidimensional data on chemical composition.Įdible mushrooms have been valued for centuries for their sensory characteristics and culinary suitability and are well recognized for their nutritional and health benefits. Serious food contaminants such as Al, As, Cd and Pb were within safety limits set by the FAO/WHO. Most of the studied mushrooms were characterized by a relatively high level of PGEs. frondosa contained high concentrations of minerals (Ca, Cu, Fe, Mg, Mn, P and Zn). Elemental composition was highly species-specific and did not follow a taxonomical pattern on the family level. The present study analyzed the content of 67 macro- and microelements and detected 36 of them (macroelements: Ca, K, Mg, Na, P micronutrients: Cu, Fe, Mn, Mo, Zn toxic metals: Ag, Al, Cd, Ni and Pb metalloids: As, B, Ge, Te platinum group elements (PGEs): Os, Pt, Rh rare earth elements (REES): Gd, Ho, La, Nd, Pr other elements: Ba, Bi, Ga, In, Sr, Ti, U, V, Zr) in 12 mushroom species ( Agrocybe cylindracea, Auricularia polytricha, Clitocybe maxima, Coprinus comatus, Flammulina velutipes, Grifola frondosa, Hericium erinaceus, Laetiporus sulphureus, Pholiota nameko, Stropharia rugosoannulata, Trametes versicolor, Tremella fuciformis) obtained between 20 from the Polish market but originating from both Poland (small scale local production) and China (available in selected oriental or internet shops only). There is a strict necessity to conduct a thorough screening of their chemical composition to ensure the quality and safety of final food products. Cultivated mushroom species are becoming an increasingly consumed commodity owing to their nutritional value and potential biological activities.