A Review of Mushrooms as a Potential Source of Dietary Vitamin D

When commonly consumed mushroom species are exposed to a source of ultraviolet (UV) radiation, such as sunlight or a UV lamp, they can generate nutritionally relevant amounts of vitamin D. The most common form of vitamin D in mushrooms is D₂, with lesser amounts of vitamins D₃ and D₄, while vitamin...

Full description

Saved in:
Bibliographic Details
Published in:Nutrients 2018-10, Vol.10 (10), p.1498
Main Authors: Cardwell, Glenn, Bornman, Janet F, James, Anthony P, Black, Lucinda J
Format: Article
Language:English
Subjects:
Agaricales - metabolism
Agaricales - radiation effects
Agaricus bisporus
Animals
Biological Availability
button mushroom
Cooking
Diet
Food Handling
Humans
Lentinula edodes
mushroom
Nutritional Status
Nutritive Value
oyster mushroom
Pleurotus ostreatus
Recommended Dietary Allowances
Review
shiitake mushroom
Ultraviolet Rays
UV radiation
vitamin D
Vitamin D - administration & dosage
Vitamin D - metabolism
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:When commonly consumed mushroom species are exposed to a source of ultraviolet (UV) radiation, such as sunlight or a UV lamp, they can generate nutritionally relevant amounts of vitamin D. The most common form of vitamin D in mushrooms is D₂, with lesser amounts of vitamins D₃ and D₄, while vitamin D₃ is the most common form in animal foods. Although the levels of vitamin D₂ in UV-exposed mushrooms may decrease with storage and cooking, if they are consumed before the 'best-before' date, vitamin D₂ level is likely to remain above 10 μg/100 g fresh weight, which is higher than the level in most vitamin D-containing foods and similar to the daily requirement of vitamin D recommended internationally. Worldwide mushroom consumption has increased markedly in the past four decades, and mushrooms have the potential to be the only non-animal, unfortified food source of vitamin D that can provide a substantial amount of vitamin D₂ in a single serve. This review examines the current information on the role of UV radiation in enhancing the concentration of vitamin D₂ in mushrooms, the effects of storage and cooking on vitamin D₂ content, and the bioavailability of vitamin D₂ from mushrooms.
ISSN:2072-6643
2072-6643
DOI:10.3390/nu10101498