Nutraceutical Properties of Oyster Mushrooms (Pleurotus spp.): A Comprehensive Review with Special Reference to Indian Varieties

Abstract

Oyster mushrooms (Pleurotus spp.) represent one of the most widely cultivated and consumed edible mushroom genera globally, recognized for their exceptional nutritional profile and diverse therapeutic properties. This review comprehensively examines the nutraceutical potential of oyster mushrooms, with particular emphasis on the varieties cultivated in India. Oyster mushrooms contain a rich array of bioactive compounds, including polysaccharides (β glucans), ergothioneine, lovastatin, phenolic compounds, flavonoids, terpenoids, and essential amino acids. These biomolecules exhibit multifaceted pharmacological activities encompassing antioxidant, anti inflammatory, immunomodulatory, antitumour, antidiabetic and antihyperlipidaemic effects. A comparative analysis of Indian oyster mushroom varieties reveals significant species dependent variations in nutraceutical composition. Pleurotus florida demonstrates the highest protein content (22–25% dry weight) and superior antioxidant enzyme activity, while pigmented species such as Pleurotus djamor exhibit enhanced antioxidant capacity attributable to their melanin, carotenoid, and flavonoid pigments. The cholesterol content across Indian varieties ranges from 0.6–0.8% dry weight, underscoring their suitability as low cholesterol functional foods. Furthermore, this review addresses the emerging applications of oyster mushrooms in functional food product development, sustainable production through agro industrial waste valorization, and bio fortification strategies to enhance nutraceutical content. The findings collectively position oyster mushrooms as promising candidates for next generation nutraceutical interventions, bridging traditional dietary practices with modern evidence based therapeutic applications.

Keywords: bioactive compounds, Functional foods, antioxidants, nutraceuticals, oyster mushrooms, Indian varieties