Chanterelles contain more beta-carotene than carrots, oyster mushrooms exhibit a strong anti-atherosclerotic properties, and white mushrooms may act as antidepressants. Mushrooms are not only tasty, but also very healthy. However, when you are in a forest, be sure to gather only the ones you know. "Mushroom poisoning is like an airplane crash. It's extremely rare, but when it happens, everyone's talking about it," said Dr hab. Bożena Muszyńska from JU MC Chair of Pharmaceutical Botany.

Mushrooms' pleasant taste and smell are not their only virtues. They contain a multitude of substances that are beneficial for our health, which is why they have been used for medicinal purposes since prehistoric times. Their importance became even more apparent with the invention of penicillin – a substance of fungal origin. Cyclosporine, another substance acquired from fungi, is used as a preventive measure against transplant rejection.

"It's worth to eat all edible mushrooms, especially white mushrooms, oyster mushrooms, boletes, chanterelles, slippery jacks, and parasol mushrooms. Every mushroom belonging to the Basidiomycota phylum is a fantastic source of vitamins – from B1 to B12, H, C, D, E, antioxidant phenolic acids and immunostimulant polysaccharides," explained Dr Bożena Muszyńska.

Research shows that mushrooms are a great source of macro- and microelements, such as zinc, magnesium, copper, and selenium, which are more abundant in them than in any other foods. A common chanterelle is a far better source of beta-carotene than a carrot or a tomato. White mushrooms or oyster mushrooms may improve the condition of our heart. In the Czech Republic, white mushroom extract is used in tuberculosis treatment. A cooked white mushroom is also one of the best sources of tryptophan, which has antidepressant properties.

All mushrooms which possess stems and caps produce antibiotics. Scientists discovered this with the accidental help of elks. It has been observed that these animals eagerly eat fly amanitas – curious as to why, biologists started researching this subject. They discovered that the elks suffered from helmithiasis, and they treated themselves with an anti-parasitic substance found in the mushrooms.

Crustacean chitin, which is used in the production of glucosamine – a medicine used to treat joints – is frequently substituted with fungal chitin. In addition to fungal chitin being better by helping the organism get rid of detrimental toxins, this method also preserves lives of animals.

Mushrooms have long been known to have carcinopreventive properties. For instance, in Japan, fungal polysaccharides are used in cancer treatment to boost the immune system and help reduce the adverse effects of chemotherapy, such as nausea, lack of appetite, weight and hair loss. Tree fungi are also widely used for medicinal purposes. Aside from containing carcinopreventive agents, they also possess anti-aging and anti-inflammatory properties.

"From a dietician's point of view, mushrooms should not be fried, but rather eaten as soups and sauces," stressed Dr Muszyńska. She added that mushroom poisoning happens extremely rarely and is usually caused by ignorance. "We should only pick the ones that we know. If we have any doubts whether a mushroom is safe to eat, we should leave it. After all, there are plenty of mushrooms available in shops."

(source: PAP – Science in Poland)