The DOI matches its Crossref record; 44 of the 44 references it cites were found in a registry or an index.
The nutritional and health benefits of mushrooms
Abstract
Both wild and cultivated mushrooms have been consumed by humans for their nutritional and medicinal benefits. Nutritionally, mushrooms are low in energy and fat but high in protein, carbohydrate, and dietary fibre. Mushrooms contain a variety of minerals and trace elements such as potassium, and copper and vitamins such as riboflavin, niacin, and folates. They have been used as food for centuries because of their unique taste. Apart from being recognised as a nutritious food, certain mushrooms are also an important source of biologically active compounds with potential additional medicinal value in Chinese medicine. Bioactive secondary metabolites found in mushrooms include phenolic compounds, sterols and triterpenes. In vitro and in vivo studies with mushrooms and isolated bioactive constituents have purported many pharmacological effects such as anti-tumour, antioxidant, antiviral, hypocholesterolemic and hypoglycaemic effects. Consumption of mushrooms or mushroom products in our daily diet may provide health benefits.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides
S., W. (2002) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-002-1076-7 · Cited by 2,141
The Pharmacological Potential of Mushrooms
Lindequist, U., Niedermeyer, T. H. J., & Jülich, W.-D. (2005) · Evidence-Based Complementary and Alternative Medicine · doi:10.1093/ecam/neh107 · Cited by 1,038
Antioxidant activity and total phenolics of edible mushroom extracts
Cheung, L. M., Cheung, P. C. K., & Ooi, V. E. C. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00419-3 · Cited by 991
Self-citationZhang, M., Cui, S. W., Cheung, P. C. K., & Wang, Q. (2007) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2006.07.013 · Cited by 989
Self-citationFree radical scavenging activities of mushroom polysaccharide extracts
Liu, F., Ooi, V. E. C., & Chang, S. T. (1997) · Life Sciences · doi:10.1016/s0024-3205(97)00004-0 · Cited by 941
Chemical composition and nutritional value of European species of wild growing mushrooms: A review
Kalač, P. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.07.077 · Cited by 810
Antioxidants in wild mushrooms
Ferreira, I., Barros, L., & Abreu, R. (2009) · Current Medicinal Chemistry · doi:10.2174/092986709787909587 · Cited by 670
Cultivation of Pleurotus ostreatus and other edible mushrooms
Sánchez, C. (2010) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-009-2343-7 · Cited by 630
Nutritional value of mushrooms widely consumed in Italy
Manzi, P., Aguzzi, A., & Pizzoferrato, L. (2001) · Food Chemistry · doi:10.1016/s0308-8146(00)00304-6 · Cited by 589
Nutrients in edible mushrooms: an inter-species comparative study
Manzi, P., Gambelli, L., Marconi, S., Vivanti, V., & Pizzoferrato, L. (1999) · Food Chemistry · doi:10.1016/s0308-8146(98)00212-x · Cited by 525
Cited by
A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China
Wang, X.-M., Zhang, J., Wu, L.-H., Zhao, Y.-L., Li, T., Li, J.-Q., Wang, Y.-Z., & Liu, H.-G. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2013.11.062 · Cited by 405
Mini-review on edible mushrooms as source of dietary fiber: Preparation and health benefits
Cheung, P. C. K. (2013) · Food Science and Human Wellness · doi:10.1016/j.fshw.2013.08.001 · Cited by 269
Self-citation
Metadata
- Authors
- Cheung, P. C. K.
- Venue
- Nutrition Bulletin
- Publisher
- Wiley
- Published
- 2010-11-19
- Volume
- 35
- Issue
- 4
- Pages
- 292-299
- ISSN
- 1467-3010 (ISSN-L)
- 1471-9827
- OpenAlex
- W1927438946
- Cited by
- 282
- References
- 44
- FWCI
- 3.69
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: The nutritional and health benefits of mushrooms. https://app.cochat.ai/papers/10.1111/j.1467-3010.2010.01859.x
- The paper
- Cheung, P. C. K. (2010). The nutritional and health benefits of mushrooms. Nutrition Bulletin. https://doi.org/10.1111/j.1467-3010.2010.01859.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
