African mushrooms as a preventative healthcare and nutrition intervention

¹ Department of Biotechnology and Food Technology, Faculty of Science, Tshwane University of Technology, Mandela Drive, Arcadia, Pretoria 0007, Pretoria, South Africa
² Department of Chemistry, Faculty of Science, Tshwane University of Technology, Mandela Drive, Arcadia, Pretoria 0007, Pretoria, South Africa

Abstract

In Africa, food insecurity remains a significant challenge, with millions struggling to access adequate and nutritious food, particularly in eastern, western, and central regions. Limited access to nutritious food, poor infrastructure, and non-existent service significantly impact healthcare and nutrition challenges like wasting, stunting, underweight, micronutrient and essential amino acids deficiencies. Promoting indigenous crops, including mushrooms, is one way to mitigate these effects while meeting dietary requirements. It is evident from the literature that Africa’s health depends on improved nutrition. Mushrooms offer a range of nutritional benefits and can be a valuable addition to a healthy diet, providing vitamins, minerals, antioxidants, and other beneficial compounds that support overall well-being. Extensive studies focusing on the efficient health-promoting properties (nutraceuticals) and high nutritional value (protein sources) of mushrooms have increased over the past few decades. However, limited investigations have been done on African mushrooms. The focus of the study was to provide an overview and compile the latest information on the potential nutritional and health benefits of African mushrooms. From this study, it is concluded that screening more species is necessary, particularly with the addition of mushrooms to the diet, as a sustainable source of natural adjuvants for the prevention and treatment of various health diseases.