Bioavailability and Health Benefits of Vitamin D in Mushrooms: A Review (Review Article)

Author(s): Venkata Krishna Bayineni, Maheswari S, Malaiyarasa Pandian P, Pethannan Rajarajan, Sheeba E and Asha Kademane

Abstract: Vitamin D deficiency has been widely reported across the world and linked to several chronic diseases especially among elderly people. Mushrooms are considered to be valuable nutritional foods with recognized bioactive properties when exposed to ultra violet (UV) irradiation they can generate significant amounts of the vitamin D precursor, provitamin D2 with lesser amounts of vitamin D3 and vitamin D4 which is more common in animal foods. The worldwide mushroom industry has shown a spectacular expansion in the last few decades, and mushrooms are the only non-animal, unfortified food source of vitamin D which can provide a substantial amount of vitamin D2. In general, vitamin D deficiency is mostly due to reduced UV exposure especially during winter months it has an impact on bone and muscle health, cancer disease, cardiovascular diseases, liver function, atopic dermatitis, obesity, depression, and diabetes. Cultivated mushrooms contain certain beneficial chemical components and along with their biological effects, these components can show significant anti-carcinogenic, anti-diabetic, anti-microbial, antioxidant and anti-depression effects and, they help in maintaining healthy bones and muscles. This review examines the current information on bioavailability and clinical studies evidencing the health benefits of consuming mushrooms rich in vitamin D2.

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