Nutrition Research Australia was commissioned by Hort. Innovation to complete a systematic literature review to discover the many health benefits of mushroom consumption.
The review uncovered benefits to include that cooking mushrooms in extra virgin olive oil may help improve heart health, consumption can increase satiety keeping you fuller for longer without the added calories and so much more. Read the full article here: https://www.horticulture.com.au/hort-innovation/news-events/World-first-global-review-reveals-health-benefits-of-the-humble-mushroom/
The world first review on the ‘Agaricus bisporus’ mushroom – which is the most commonly consumed mushroom and includes button, portobello, cup, flat and swiss brown varieties – investigated their key bioactive components and health effects on humans. Check out the full report here: https://www.sciencedirect.com/science/article/pii/S095528632030485X?via%3Dihub
Publication date: 22 July 2020, Written by Maria Stathis, Media and Public Affairs Manager.
The research project was funded by Hort Innovation, using the Mushroom Fund research and development levy and contributions from the Australian Government. Hort Innovation is the grower-owned, not-for-profit research and development corporation for Australian horticulture.
