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FROM AWARD-WINNING AUTHOR DR GOVIND SHUKLA, NUTRITION EXPERT

Govind Shukla, Specializes in Pharmacology, Toxicology, Nutraceuticals & Herbal Drugs has published More than 50 research papers in National & International Journals. He is also a reviewer of International Journal of Pharmacology & pharmacotherapeutics, Chief editor of IJPNR Journal & Freelance Medical Writer for Different publication Groups including Lambert Academic Publishing Saarbrucken, Germany.

Benefits of Mushrooms as Food as well as Medicine.

Mushrooms have been important in human history as food, as medicine, as ligands, and in folklore and religion. Mushrooms are basically consumed for their texture and flavour. They have recently become attractive as health – beneficent food and as sources for the development of drugs. Many higher mushrooms are known to contain a number of biologically active components that show promising antitumor and immunomodulating, cardiovascular, hepatoprotective, hypocholesterolemic, antiviral, antibacterial, antiparasitic and antidiabetic effects. Nutritional value of mushrooms lies between that of meat and vegetables. The rich source of proteins, vitamins and minerals and low in fat content (2-8%) unique chemicals constitution of mushrooms makes them low-calorie food 8 and choice diet for those suffering from hypertension, atherosclerosis, diabetes, obesity.

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