Author(s):

Sadiur Rahman Sajon, Samiron Sana, Sohel Rana, SM Mushiur Rahman and Zobaida Mostarin Nishi

Abstract: Mushrooms have been consumed as food items and medications since earliest history; old Greeks had a strong faith that mushrooms gave strength to warriors in fight and the Romans saw them as the "Food of the Gods". For hundreds of years, the Chinese culture has treasured mushrooms as a wellbeing nourishment, an "elixir of life." They have been a piece of the human culture for thousands of years and had been the item of considerable interest for the most essential civic establishments in history on account of their sensory attributes. Likewise, they additionally incorporate numerous bioactive metabolites which make mushrooms and truffles regular parts in medication, particularly in Africa, the Middle East, China and Japan. It is accounted for and in some cases have demonstrated that mushrooms have numerous pharmacological and remedial activity including anti-oxidant, anti-cancer, anti-inflammatory, analgesic, nutraceutical and numerous others. However, this attempt has been made to concentrate on the short reviews of anti-oxidant, anti-inflammatory, analgesic and food values of mostly used mushrooms all over the world.

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