Mushroom bioactive and functional ingredients in food and nutrition

This presentation was part of the training material of FunShield4Med 4th Workshop (+Webinar) entitled “Mycotoxins prevalence & data collection and reporting” held at NKUA Law School Library together with project's Final Grand Assembly on 9-10 October 2025. Mushrooms are increasingly recognised as a rich source of bioactive and functional compounds with significant potential to enhance both nutritional quality and consumer health. This presentation highlights the role of mushroom-derived polysaccharides, fibres, and proteins in improving the nutritional profile of staple foods such as bread and extruded snacks. Incorporating extracts from species like white button and shiitake mushrooms has demonstrated improved glycaemic control and reduced postprandial blood glucose levels, supporting metabolic health through enhanced dietary fibre intake. Beyond their metabolic benefits, mushroom bioactives play a critical role in gut microbiota modulation and neuroplasticity. Lion’s Mane (Hericium erinaceus) and Maitake (Grifola frondosa) have shown promise in promoting neurogenesis, cognitive resilience, and immune function. Emerging research into psilocybin, a psychoactive compound found in select mushrooms, suggests potential therapeutic applications in addressing trauma-related psychological disorders through mechanisms involving neuroplasticity and inflammation reduction. By integrating these bioactive compounds into food systems, we can develop functional foods that support both physiological and psychological well-being. This holistic approach to food innovation positions mushrooms as a transformative ingredient in advancing public health, offering new pathways for nutrition science, mental wellness, and sustainable food design.