Chemical composition, nutritional profile and <i>in vivo</i> antioxidant properties of the cultivated mushroom <i>Coprinus comatus</i>

Abstract

This study investigated the chemical and nutritional profile and antioxidative properties of cultivated <i>Coprinus comatus</i>. Proximate analysis revealed that <i>C. comatus</i> is rich in carbohydrates, dietary fibres and proteins, and could also be a valuable source of phenolics. Additionally, fat content is low, consisting mainly of polyunsaturated and omega-3 fatty acids. Furthermore, the safety profile of <i>C. comatus</i> is satisfactory, with all elements of toxicological importance within the proposed limits. Oral treatment with <i>C. comatus</i> for 42 days improved the antioxidant capabilities and ameliorated carbon tetrachloride-induced liver damage in rats, marked by decreased serum aminotransferase levels and lipid peroxidation intensity. Glutathione concentrations increased in a dose-dependent manner. Histological morphometric and immunohistochemical analysis confirmed antioxidative and hepatoprotective potential. These findings imply that cultivated <i>C.</i> <i>comatus</i> could be considered a nutraceutical, having beneficial nutrient and therapeutic properties.