Mushroom research of the Museum in collaboration with the University of Thessaly

In one of the most authoritative research journals of the scientific community, a scientific article entitled: “Nutritional Composition and Biological Properties of Sixteen Edible Mushroom Species” was published on August 12th, which refers to the correlation between the nutritional value and biological activity of sixteen edible mushrooms as well as to the results of the research collaboration of the Museum of Natural History and Mushrooms with the University of Thessaly during the creation of the New Wing of its exhibits.

The project was implemented by a research group of the University of Thessaly under the Scientific Responsibility of Professor Olga Gortzi.

This study aimed to briefly review the nutritional value and biological properties of sixteen species of mushrooms, as well as the comparative evaluation of their composition based on the research carried out at the University of Thessaly, in collaboration with the Museum of Natural History of Meteora and the Museum of Mushrooms.

Special mention was given in the said article to the functional foods – according to EFSA health claims – which were developed and made available by the MFI & M, but also to the exhibits of the New Wing of the Museum which is unique in all of Europe in terms of utilization of augmented reality, for the 3-d visualization of the beneficial effects of mushrooms on humans.

It is worth noting that in complete sequence and with the findings of the above research study, edible mushrooms are an excellent source of dietary fiber, proteins, unsaturated fatty acids, minerals, and trace elements. The consumption of mushrooms reduces the risk of obesity, cardiovascular and metabolic diseases, and some forms of cancer. At the same time, it contributes to the good functioning of the immune system and the slowing down of the aging phenomenon.

You can read the article at the following link: https://www.mdpi.com/2076-3417/12/16/8074/pdf