The COVID-19 pandemic has sparked a new interest in immune-boosting ingredients. Scientists worldwide are now focusing on compounds that not only defend against SARS-CoV-2 but also slow its spread. Edible mushrooms, known for being rich in antioxidants, nutrients, and having few side effects, are now a key focus of this research.
IASST, an autonomous institute of the Department of Science and Technology (DST), delved into the significance of edible mushrooms and their bioactive compounds in mitigating complications associated with COVID-19 and other viral infections. The team, including Dr. Aparup Patra, Dr. M. R. Khan, Dr. Sagar R. Barge, and Mr. Paran Baruah, explored the potential of these natural substances against the virus.
The research, detailed in a review article in the Journal of Fungi, evaluates 13 different mushroom-derived bioactive compounds and their roles in preventing SARS-CoV-2 infection. The study specifically addresses complications such as lung infection, inflammation, cytokine storms, and thrombotic and cardiovascular effects associated with COVID-19.
Mushrooms, rich in bioactive polysaccharides and compounds with diverse medicinal properties, have shown promise in combating various infections. According to the study, mushroom-based drugs are undergoing human trials, yielding encouraging results against SARS-CoV-2.
One of the notable advantages of using edible mushrooms in the fight against viral infections is their potential as a nutraceutical supplement with no apparent side effects. The researchers emphasize that mushrooms could serve as effective immunity boosters
(Inputs from PIB)
