Agaricus subrufescens: A review |
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| Authors: | Komsit Wisitrassameewong Samantha C Karunarathna Naritsada Thongklang Ruilin Zhao Philippe Callac Serge Moukha Cyril Férandon Ekachai Chukeatirote Kevin D Hyde |
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| Institution: | 1. School of Science, Mae Fah Luang University, Chiang Rai 57100, Thailand;2. Mushroom Research Foundation, Chiang Mai 50150, Thailand;3. Faculty of Biology Conservation, Southwest Forestry University, Bailongsi, Kunming, Yunnan 650224, China;4. INRA, UR1264, Mycologie et Sécurité des Aliments, BP81, 33883 Villenave d Ornon, France;5. Department of Toxicology, UFR des Sciences, Pharmaceutiques-Université Bordeaux Segalen, 146 rue Léo Saignat, 33076 Bordeaux Cedex, France |
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| Abstract: | Medicinal mushrooms have currently become a hot issue due to their various therapeutic properties. Of these, Agaricus subrufescens, also known as the “almond mushroom”, has long been valued by many societies (i.e., Brazil, China, France, and USA). Since its discovery in 1893, this mushroom has been cultivated throughout the world, especially in Brazil where several strains of A. subrufescens have been developed and used as health food and alternative medicine. This article presents up-to-date information on this mushroom including its taxonomy and health promoting benefits. Medicinal properties of A. subrufescens are emphasized in several studies which are reviewed here. In addition, safety issues concerning the use of this fungus will be discussed. |
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| Keywords: | Anti-cancer properties β-Glucans Bioactive compounds Medicinal mushroom Toxicity |
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