Abstract
Pleurotus mushrooms are fungi widely consumed due to their high nutritional value and potential applications as nutraceuticals. Their sustainable cultivation and rich composition of bioactive compounds provide significant health benefits. This review examines the scientific evidence regarding the safety, efficacy, and nutraceutical potential of Pleurotus species, focusing on their effects on various human diseases. The review incorporates findings from preclinical, clinical studies, and nutraceutical formulations related to innovative Pleurotus-based products. Preclinical studies have shown that Pleurotus species can reduce inflammatory markers, modulate gutmicrobiota, and improve lipid and glucosemetabolism. As a result, these mushrooms exhibit potential hypoglycemic, anti-obesity, hepatoprotective, neuroprotective, anti-atherogenic, and anticancer properties, along with possible benefits for preventing Alzheimer’s disease. Clinical trials suggest that consuming Pleurotus has a positive effect on metabolic parameters in healthy individuals and patients with chronic conditions. However, the variability among studies and the absence of standardized nutraceutical formulations hinder definitive conclusions about their therapeutic efficacy. Despite the promising potential of Pleurotus mushrooms in the nutraceutical sector, future research should focus on developing standardized formulations, optimizing bioavailability, expanding clinical trials, exploring the diversity of native species, and uncovering the underlying mechanisms of action to establish their practical application as nutraceuticals.
Introduction
The consumption of mushrooms as food dates back to prehistoric times. Historically, mushrooms have been consumed as delicacies and utilized in medicinal practices and religious ceremonies by early civilizations, including the Chinese, Egyptians, Greeks, Indians, Latin Americans, and Romans (D.-W. Li et al. 2016; O’Regan et al. 2016). Mushrooms are currently recognized as valuable sources of nutrients and bioactive compounds, exhibiting potential therapeutic effects for various human diseases (Shirur et al. 2021).
Edible mushrooms are consumed worldwide, although the species and quantities vary across regions. Approximately 2006 mushroom species are considered safe for human consumption (H. Li et al. 2021). However, only a fraction of these species is commercially cultivated. Among them, Pleurotus species, commonly known as oyster mushrooms, are widely recognized not only for their texture and flavor but also for their nutritional and functional properties. The group, which includes approximately 40 species, belongs to the family Agaricaceae within the class Basidiomycetes (Carvalho et al. 2024).
Pleurotus mushrooms account for approximately 25% of the global cultivated mushroom market, underscoring their significant contribution to the mushroom industry (Raman et al. 2021). The global edible mushroom market exceeds 34 billion tons annually, with Pleurotus species accounting for nearly 19% of this production. China leads the industry, producing approximately 87% of the world’s Pleurotus, while other Asian countries contribute 12%, and Europe and the Americas account for only 1% (Juárez-Hernández et al. 2023; Royse et al. 2017).
One key advantage of Pleurotus species is their cost-effective and environmentally friendly cultivation technology. They can be grown on various lignocellulosic substrates, including agricultural residues and industrial by-products, making them a sustainable food source (Albertó 2017; Dhar 2017). Examples of alternative substrates successfully used in Pleurotus cultivation include eucalyptus bark (Viriato et al. 2022), rice and corn straw (Zárate-Salazar et al. 2020), banana leaves (Medeiros et al. 2024), and even urban waste, such as coffee grounds (Carrasco-Cabrera et al. 2019). These features align Pleurotus mushrooms with the Sustainable Development Goals outlined in the 2030 Agenda (Grosso et al. 2020).
Beyond their sustainability, Pleurotus mushrooms are highly valued for their nutritional composition, which includes high levels of protein, dietary fiber, essential amino acids, vitamins (B and D), and minerals (Fe, Zn, Cu, Se) (Carrasco-González et al. 2017; El-Ramady et al. 2022). Additionally, they contain key bioactive compounds, including phenolic acids, flavonoids, terpenoids, ergosterol, and polyunsaturated fatty acids (ω-3 and β-glucans), which contribute to prebiotic and antioxidant activities (Andrade et al. 2024; Medeiros et al. 2024).
Among the numerous pharmacological properties of Pleurotus, two are highlighted due to their direct implications for human health: antioxidant activity (Ferreira et al. 2009) and prebiotic effects (Morales et al. 2021). Their β-glucans and phenolic compounds can positively modulate gut microbiota, promoting intestinal health and immune function (Andrade et al. 2024). Recent findings suggest that gut microbiota plays a crucial role in host metabolic health, with notable immunomodulatory (Panda and Luyten 2022), antitumor (Elhusseiny et al. 2021), and cardiometabolic benefits (Dicks and Ellinger 2020).
Pleurotus mushrooms have shown a broad spectrum of potential therapeutic applications, as demonstrated by in vitro studies. However, the lack of animal models and human clinical trials remains a significant limitation. The presence of various bioactive compounds in these species has led to their use in the development of innovative food products. However, there is still a long way to go in establishing their effectiveness as nutraceuticals beyond their traditional roles as food or dietary supplements.
The rising cost of healthcare has fueled a growing demand for nutraceutical products across various sectors of society. Consequently, consumers increasingly turn to mushroom-based nutraceuticals and dietary supplements to address nutrient deficiencies and incorporate bioactive compounds that may support overall health (Boccia and Punzo 2020). Moreover, many nutraceuticals and dietary supplements enter the market without comprehensive documentation on their quality, safety, and efficacy, and they are widely available without a prescription (Takefuji 2024).
Currently, consumers are increasingly interested in bioactive foods that offer health benefits and can help reduce the risk of diseases. Nonetheless, the lack of regulation surrounding these products raises concerns about their uncontrolled consumption. Reliable information on effective dosages, bioactive compound concentrations, and safety remains limited. This challenge is further complicated by varying regulations across countries and the inconsistent use of the term “nutraceutical” in scientific literature (Fernandes et al. 2024). Therefore, it is crucial to clearly define the origins of natural products, such as Pleurotus mushrooms; identify their bioactive compounds; and establish their safety and efficacy profiles, whether they are consumed as extracts or whole mushrooms.
While the interest in Pleurotus for functional foods and nutraceutical applications is increasing, systematic studies compiling preclinical and clinical trials remain inconclusive. In light of the emerging literature, this review compiles and analyzes relevant scientific findings on Pleurotus mushrooms as high-value raw materials for nutraceutical applications, addressing this gap. Specifically, this study discusses their technological development, safety profile, preclinical and clinical efficacy, possible mechanisms of action, and potential health benefits. By providing this comprehensive perspective, we aim to support both the scientific community and consumers in understanding the role of Pleurotus mushrooms in human nutrition and well-being, as well as the potential for nutraceutical development.
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COMPREHENSIVE REVIEW, Pleurotus Mushrooms in Nutrition and Health: Clinical and Preclinical Insights for Nutraceutical Development, Patrícia Lima Araújo, Ediana da Silva Araújo, Erika Mayra de Almeida Barreto, José Luiz de Brito Alves, Kamylla Mylena Souza, Micaelle Oliveira de Luna Freire, Rayane Maria Pessoa de Souza, Fillipe de Oliveira Pereira, First published: 03 September 2025 https://doi.org/10.1111/1541-4337.70279
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