In the present era, the notion that “prevention is better than cure” has gained
impetus with increased incidences of infectious and degenerative lifestyle diseases.
Recent years have seen many people choosing functional food such as probiotics,
plant-based nutritional supplements, and their normal dietary needs. Studies have
shown significant health benefits in using these nutraceuticals as they aid in the body's
general well-being. Among food varieties, edible mushrooms have also become a
functional dietary food. It has been used as a source of nutrition in many parts of the
world. Oriental medicine has been using mushrooms as a component in various
medicinal concoctions for several decades. Today, with the advent of scientific knowhow, around 2,000 edible mushrooms have been identified; among them, 700 possess
bioactive compounds. Both In vitro and In vivo studies have shown immunomodulatory
effects via the regulation of innate, complement-mediated, and adaptive immunity by
enhancing the active mechanisms of immune systems such as the macrophages, IL,
TNF-α, IFN-γ, NO, and the complement system. The possibility of modulating these
immune system players by the bioactives may pave the way to side-effect-free
anticancer and immunosuppressant drugs. Recent studies have also elucidated the
neuroprotective effect induced by mushroom-derived compounds through ROS
scavenging and antioxidant activity. This chapter highlights the recent findings and the
importance of these mushroom-derived compounds and their anti-inflammatory, anticancerous antioxidant, and immunomodulatory roles.
Keywords: Antioxidant, Anti-cancer, Functional food, Immunomodulatory, Mushrooms, Therapeutic.
