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I found different examples on collage used in magazines, this one shows a hand that looks like it’s placing the collage pieces itself.

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Can it!/Can the Can?

What will you find?

Visuals – Playful, vibrant, bold.

Food Waste : Where does it go?

The process of food wastage.

Visuals – Informative, serious, minimal.

Mother of Mould!

What’s that smell?

Ray Gun?

Visuals – Minimal colour, quirky, brutal.

What the Fungi?!!

The Magic of Mushrooms.

Visuals – Impact, colourful.

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Ray Gun was an American alternative rock-and-roll magazine, first published in 1992 in Santa Monica, California, led by thr work of David Carson. Carson's style of typographic experimentation influenced the development of the deconstruction style of design and a whole new generation of designers. The experiments by Carson and other Ray Gun designers were chaotic, abstract and distinctive, but sometimes illegible. (http://www.designishistory.com/1980/ray-gun/)

The Bjork Cover experiments with typography, bold image and layout. This style was intent on moving away from the clean, structured, legible and rational design ideas of modernist design. It shows the slightly deteriorating type much used in Carsons work, with no formal grid layout, the 'o' is in-line with Bjorks chin. He challenges the reader to interpret the text in their own way.

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This is another example of Carsons deconstructed typography and imagery. I like the way the type is jaggered and misaligned, like the photograph.

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I like the way the typography is laid out, having two text boxes symmetrical on each page and then layering text over it in various places.

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Toilet Paper Magazine co-created by Italian artist Maurizio Cattelan and photographer Pierpaolo Ferrari. I like this magazine as it uses colourful, abstract and surreal photography, sometimes even including collage. The tone of voice is very fun and vibrant, this is something I want to portray on my own spreads.

“Every issue starts with a theme, always something basic and general, like love or greed,” Cattelan explained. “Then, as we start, we move like a painter on a canvas, layering and building up the issue. We always find ourselves in a place we didn’t expect to be. The best images are the result of improvisation.” Many images are rejected, he said, because they’re “not Toilet Paper enough.” What makes a Toilet Paper photo? “We keep homing in on what a Toilet Paper image is. Like distilling a perfume. It’s not about one particular style or time frame; what makes them Toilet Paper is a special twist. An uncanny ambiguity.” Maria Lokke

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I have chosen to go with my third idea, that being the Mushroom idea. For the design I want it to be impactful and bold. For my article choice I want it to talk about the health benefits as well as the psychedelic aspect, this then appeals to two types of audiences.

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The unexpected magic of Mushrooms by Richard Gray
https://www.bbc.com/future/article/20190314-the-unexpected-magic-of-mushrooms

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Beneath Jim Anderson's feet lies a monster. It has been alive since the Persian king Xerxes waged war against the Ancient Greeks and weighs more than three blue whales put together. It has a voracious appetite, eating its way through huge swathes of forest. But this is no long-forgotten beast borne of Greek mythology. It is a mushroom.

Anderson is standing in an unassuming patch of woodland in Crystal Falls, in Michigan's Upper Peninsula. He is revisiting an organism living under the forest floor that he and his colleagues discovered nearly 30 years ago. This is the home of Armillaria gallica, a type of honey mushroom.

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These common fungi are found in temperate woodlands all across Asia, North America and Europe, where they grow on dead or dying wood, helping to speed up the decay. Often the only visible sign of them above ground are clumps of scaly, yellow-brown toad-stool-like fruiting bodies that grow up to 10cm tall.

When Anderson and his colleagues visited Crystal Falls in the late 1980s, they discovered that what at first appeared to be a rich community of Armillaria gallica flourishing beneath the mulch of leaf litter and top soil of the forest floor was - in fact - one giant individual specimen. They estimated it covered an area about 91 acres, weighed 100 tonnes and was at least 1,500 years old. It set a new record at the time for the largest organism on the planet - a similar fungus in a forest in Oregon now holds the record.

"It caused quite a stir at the time," says Anderson. "Our paper came out on April Fool's Day so everyone thought it was a joke. Then in 2015 we thought we should go back and test our prediction that this was truly a persistent, single organism."

They ended up returning to the site several times between 2015 and 2017, taking samples from distant points around the forest and then running the DNA they obtained through a sequencer back at their laboratory at the University of Toronto. Since their initial study in the 1980s, genetic analysis has advanced in bounds, with new techniques making the process far cheaper, faster and providing more information.

Their new samples revealed that not only was the Armillaria gallica they had discovereda single individual, but it was far larger and older than they had predicted. The new results revealed it was four times larger, 1,000 years older and if gathered together would weigh around 400 tonnes.

But the analysis produced an even more surprising insight, one that could help us humans in our fight against one of modern medicines greatest foes - cancer.

The Canadian researchers discovered what may be the secret behind the Armillaria gallica 'sextraordinary size and age. It appears the fungus has an extremely low mutation rate - meaning it avoids potentially damaging alterations to its genetic code.

As organisms grow, their cells divide into two to produce new daughter cells. Over time, the DNA in the cells can become damaged leading to errors, known as mutations, creeping into the genetic code. This is thought to be one of the key mechanisms that causes aging.

But it seems the Armillaria gallica in Crystal Falls might have some inbuilt resistance to this DNA damage. In 15 samples taken from distant parts of the forest and sequenced by the team, just 163 letters of the 100 million in the genetic code of Armillaria gallica had changed.

"The mutation frequency is much, much lower than we could ever have imagined," says Anderson. "To have this low level of mutation, we would expect the cells to be dividing on average once for every metre of growth. But what is astonishing is that the cells are microscopic - just a few micrometres in size - so you would need millions of them in every metre of growth."

Anderson and his team believe the fungus has a mechanism that helps to protect its DNA from damage, giving it one of the most stable genomes in the natural world. While they have still to unravel exactly what this is, the remarkable stability of the genome of Armillaria gallica could offer new insights into human health.

In some cancers, mutations can run riot in cells as the normal mechanisms that check for and repair DNA break down.

" Armillaria gallica may provide a potential counterpoint to the notorious instability of cancer," says Anderson. "If you looked at a line of cancer cells that were equivalent in age, it would be so riddled with mutations that you probably wouldn't be able to recognise it. Armillaria is at the opposite extreme. It might be possible to pick out the evolutionary changes that have allowed it be like this and compare them to cancer cells."

Doing this could not only allow scientists to learn more about what goes wrong in cancer cells but may also provide potential new ways of treating cancer.

While Anderson and his colleagues are not planning on doing this work themselves - they are leaving it to others who are younger and more qualified to understand the genetic complexities of cancer - their findings provide an intriguing glimpse of the untapped power of fungi to help humanity.

Fungi are some of the most common organisms on our planet - the combined biomass of these often tiny organisms exceeds that of all the animals on the planet put together. And we are discovering new fungi all the time. More than 90% of the estimated 3.8 million fungi in the world are currently unknown to science. In 2017 alone, there were 2,189 new species of fungi described by scientists.

A recent report published by the UK's Royal Botanic Gardens Kew in London highlighted that fungi are already used in hundreds of different ways, from making paper to helping to clean our dirty clothes. Around 15% of all vaccines and biologically produced drugs come from fungi. The complex proteins used to trigger an immune response to the hepatitis B virus, for example, are grown in yeast cells, which are part of the fungi family.

Perhaps the most well-known is the antibiotic penicillin, which was discovered in a common type of household mould that often grows on old bread. Dozens of other types of antibiotics are now produced by fungi.

They are also sources of treatments for migraines and statins for treating heart disease. One relatively new immunosuppressant, used for treating multiple sclerosis, was developed from a compound produced by a fungus that infects cicada larvae.

"It is part of this family of fungi that get into insects and take them over," says Tom Prescott, a researcher who evaluates the use of plants and fungi at the Royal Botanic Gardens Kew. "They produce these compounds to suppress the insect immune system and it turns out they can be used in humans too."

But some researchers believe we have barely scratched the surface of what fungi can offer us.

"There have already been [fungi] reported to have activity against viral diseases," says Riikka Linnakoski, a forest pathologist at the Natural Resources Institute Finland. Compounds produced by fungi can destroy viruses that cause diseases like flu, polio, mumps, measles and glandular fever. Numerous fungi have also been found to produce compounds that could treat diseases that currently have no cure, such as HIV and the Zika virus.

"I believe these represent just a small fraction of the full arsenal of bioactive compounds," says Linnakoski. "Fungi are a vast source of various bioactive molecules, which could potentially be used as antivirals in the future."

She is part of a research team that is investigating whether fungi growing in the mangrove forests of Colombia could be sources of new antiviral agents. These goals have not yet been realised, however. While fungi have been well researched as a source of antibiotics that act against bacteria, no antiviral drugs derived from fungi have been approved.

Linnakoski puts this apparent omission by the scientific community down to the difficulty in collecting and growing many fungi from the natural environment and the historic lack of communication between mycologists and the virology community. But she believes it will only be a matter of time before a fungi-based antiviral drug makes its way into clinics.

Linnakoski also believes that searching for new species of fungi in inhospitable environments such as in the sediment on the sea bed in some of the deepest parts of the ocean, or in the highly changeable conditions of mangrove forests, might yield even more exciting compounds.

"The extreme conditions are thought to provoke fungi to produce unique and structurally unprecedented secondary metabolites," she says. "Unfortunately, many of the native ecosystems that harbor great potential for discoveries of novel bioactive compounds, such as mangrove forests, are disappearing at alarming rates."

But fungi have uses that can tackle other problems beyond our health.

A fungus found growing in soil at a landfill site on the outskirts of Islamabad, Pakistan, may be a solution to the alarming levels of plastic pollution clogging up our oceans. Fariha Hasan, a microbiologist at Quaid-I-Azam University in Islamabad, discovered the fungi Aspergillus tubingensis can rapidly break down polyurethane plastic.

These plastics, which used to make a wide range of products including furniture foams, electronics cases, adhesives and films, can hang around in soil and sea water for years. The fungi, however, was found to break it down within a matter of weeks. Hasan and her team are now investigating how to use the fungi for large-scale degradation of plastic waste. Other fungi, such as Pestalotiopsis microspore, which normally grows on rotting ivy leaves, have also been found to have a prodigious appetite for plastic, raising hopes they could be harnessed to tackle our growing waste problem.

In fact, mushrooms have quite a taste for the pollution we contaminate our world with. Species have been discovered that can clean up oil pollution from soil, degrade harmful heavy metals, consume persistent pesticides and even help to rehabilitate radioactive sites.

Mushrooms, however, could also help to avoid the need to use some plastics in the first place.

A number of groups around the world are now attempting to exploit a key feature of fungi - the vein-like webs of mycelium they produce - to create materials that can replace plastic packaging. As fungi grow, these mycelium threads branch outwards, to probe into nooks and crannies in the soil, binding it together. They are nature's glue.

In 2010, Ecovative Design began exploring how they could use this to bind together natural waste products like rice husks or wood chips to produce an alternative to polystyrene packaging. Their early work has evolved into MycoComposite, which uses left over bits of hemp plant as the base material.

These are packed into reusable moulds along with fungal spores and flour, which are then left to grow for nine days. As they do so, they produce enzymes that start to digest the waste. Once the material has grown into the desired shape, it is then treated with heat to dry out the material and halt further growth. The resulting mushroom packaging is biodegradable and is already being used by companies such as Dell to package its computers.

The company has also developed a way of growing mycelium into foams that can be used in trainers or as insulation, and fabrics that mimic leather. Working with sustainable fabrics firm Bolt Threats, it combines waste corn stalks with the mycelium, allowing it to grow into a mat that is tanned and compressed. The whole process takes days rather than the years needed for animal leather.

Stella McCartney is among the designers now looking to use this mushroom leather and shoe designer Liz Ciokajlo recently used mycelium to create a modern reimaging of the 1970s Moon Boot fashion trend.

Tien Huynh, a biotechnologist at the Royal Melbourne Institute of Technology in Australia, has been leading a project to create similar fungal brick by combining mycelium from Trametes versicolor with rice hulls and crushed waste glass.

She says they not only provide a cheap and environmentally friendly building material, but they also help to solve another problem facing many homes in Australia and around the world - termites. The silica content of the rice and the glass makes the material less appetising to termites, which cause billions of dollars in damage to homes every year.

"In our research, we have also used the fungi to produce enzymes and new biostructures for different properties including sound absorption, strength and flexibility," says Huynh. Her team is also working on using fungi to produce chitin - a substance used to thicken foods and in many cosmetics.

"Usually chitin is processed from shellfish, which has hypoallergenic properties," she says. "The fungal chitin does not. We will have more fungal-based products later in the year but it is certainly a fascinating resource underutilised."

Fungi can also be used in combination with traditional building materials to create a "smart concrete" that can heal itself as the fungi grows into any cracks that form, secreting fresh calcium carbonate - the key raw material in concrete - to repair the damage.

"The possibilities for what we might use mycelium for are endless," says Gitartha Kalita, a bioengineer at Assam Engineering College and Assam Don Bosco University in Guwahati, India. He and his colleagues have been using fungi and hay waste to create an alternative to wood for building. "Everything that we now call agricultural waste is actually an incredible resource that mushrooms can grow on. We have already degraded our environment and so if we can replace the current materials with something that is going to hold up in some sustainable way. They can take our waste and turn it into something which is really valuable for us."

--
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Beneath Jim Anderson's feet lies a monster. It has been alive since the Persian king Xerxes waged war against the Ancient Greeks and weighs more than three blue whales put together. It has a voracious appetite, eating its way through huge swathes of forest. But this is no long-forgotten beast borne of Greek mythology.

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https://www.medicalnewstoday.com/articles/278858

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We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here's our process.

Mushrooms are edible fungus that can provide several important nutrients. The many kinds of mushroom have varying compositions and nutritional profiles.

From puffballs to truffles, mushrooms can range from everyday fare to a costly delicacy. People can buy them fresh, canned, or dried.

In 2015, each person in the United States consumed, on average, around 3 pounds of mushrooms, according to the Agricultural Marketing Resource Center.

Beyond the diet, mushrooms feature in some types of traditional medicine.

In this article, learn about the nutritional contents and possible health benefits of eating mushrooms. We also give some tips on preparing and serving them and describe the risks.

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The protein, vitamins, and minerals in mushrooms may be beneficial to a person's health.

Mushrooms contain protein, vitamins, minerals, and antioxidants. These can have various health benefits.

For example, antioxidants are chemicals that help the body eliminate free radicals.

Free radicals are toxic byproducts of metabolism and other bodily processes. They can accumulate in the body, and if too many collect, oxidative stress can result. This can harm the body's cells and may lead to various health conditions.

Among the antioxidant agents in mushrooms are:

Learn more about antioxidants here.

Cancer

The antioxidant content in mushrooms may help prevent lung, prostate, breast, and other types of cancer, according to the National Cancer Institute.

Some sources have suggested that selenium may help prevent cancer, but a Cochrane review, from 2017, found no evidence to confirm this.

Mushrooms also contain a small amount of vitamin D. There is some evidence that vitamin D supplementation may help prevent or treat some kinds of cancer, though according to a 2018 report, the effect may vary from person to person.

Choline is another antioxidant in mushrooms. Some studies have suggested that consuming choline can reduce the risk of some types of cancer, but at least one other study has indicated that it may increase the risk of prostate cancer.

It is worth noting that consuming a nutrient as a supplement is not the same as consuming it in the diet.

What links are there between cancer and the diet? Find out here.

Diabetes

Dietary fiber may help manage a number of health conditions, including type 2 diabetes.

A 2018 review of meta-analyses concluded that people who eat a lot of fiber may have a lower risk of developing type 2 diabetes. For those who already have it, fiber may help reduce blood glucose levels.

A cup of sliced, raw mushrooms, weighing 70 grams (g), provides almost 1 g of fiber.

The Dietary Guidelines for Americans recommend that adults consume 22.4-33.6 g of dietary fiber each day, depending on sex and age.

Mushrooms, beans, some vegetables, brown rice, and whole-grain foods can all contribute to a person's daily requirement of fiber.

Try our 7-day diabetes meal plan.

Heart health

The fiber, potassium, and vitamin C in mushrooms may contribute to cardiovascular health.

Potassium can help regulate blood pressure, and this may decrease the risk of hypertension and cardiovascular disease. The American Heart Association (AHA) recommend reducing the intake of added salt in the diet and eating more foods that contain potassium.

According to current guidelines, people should consume around 4,700 milligrams (mg) of potassium each day. Mushrooms appear on the AHA's list of foods that provide potassium.

A 2016 study concluded that people with a vitamin C deficiency were more likely to experience cardiovascular disease and suggested that consuming vitamin C may help prevent this illness. They did not find evidence that vitamin C supplements can reduce the risk of this type of disease.

There is some evidence that consuming a type of fiber called beta-glucans may lower blood cholesterol levels. Beta-glucans occur in the cell walls of many types of mushrooms.

The stem of the shiitake mushrooms is a good source of beta-glucans.

The Mediterranean diet includes a range of plant foods, such as mushrooms. Find out more.

In pregnancy

Many women take folic acid, or folate, supplements during pregnancy to boost fetal health, but mushrooms can also provide folate.

A cup of whole, raw mushrooms contains 16.3 micrograms (mcg) of folate. Current guidelines recommend that adults consume 400 mcg of folate each day.

What foods should you eat and avoid during pregnancy? Find out here.

Other benefits

Mushrooms are rich in B vitamins, such as:

riboflavin, or B-2

folate, or B-9

thiamine, or B-1

pantothenic acid, or B-5

niacin, or B-3

B vitamins help the body get energy from food and form red blood cells. A number of B vitamins also appear to be important for a healthy brain.

The choline in mushrooms can help with muscle movement, learning, and memory. Choline assists in maintaining the structure of cellular membranes and plays a role in the transmission of nerve impulses.

Mushrooms are also the only vegan, nonfortified dietary source of vitamin D.

Several other minerals that may be difficult to obtain from a vegan diet - such as selenium, potassium, copper, iron, and phosphorus - are available in mushrooms.

Many types of mushroom are edible, and most provide about the same quantities of the same nutrients per serving, regardless of their shape or size.

The table below shows how much of each nutrient a 96-g cup of whole, raw mushrooms provides. It also shows how much of each nutrient adults should consume every day, depending on their sex and age.

Mushrooms also contain a number of B vitamins, including thiamine, riboflavin, B-6, and B-12.

There are around 2,000 edible varieties of mushrooms, but only a handful are available on the American market.

They include:

Seasonal varieties available at farmer's markets and some grocery stores include:

Some people pick wild mushrooms, but it is essential to know which are edible, as some contain deadly toxins.

Tips for buying

When buying fresh mushrooms, chose ones that are firm, dry, and unbruised. Avoid mushrooms that appear slimy or withered.

Store mushrooms in the refrigerator. A person should not wash or trim them until it is time to cook with them.
A wide range of mushroom products is available for purchase online.
Tips for serving

The Environmental Working Group, which assesses foods for their pesticide contents, placed mushrooms that grow in the U.S. in its 2019 list of the 15 cleanest foods, referring to relatively low traces of pesticides.

However, people should still wash and clean them carefully before using them to remove any soil and grit. If necessary, trim the ends of the stalks. You can use mushrooms whole, sliced, or diced.

To incorporate more mushrooms into the diet, try:

sauteing any type of mushroom with onions for a quick, tasty side dish

adding mushrooms to stir-fries

topping a salad with raw, sliced cremini or white mushrooms

stuffing and baking portobello mushrooms

adding sliced mushrooms to omelets, breakfast scrambles, pizzas, and quiches

sauteing shiitake mushrooms in olive oil or broth for a healthful side dish

removing the stems of portobello mushrooms, marinating the caps in a mixture of olive oil, onion, garlic, and vinegar for 1 hour, then grilling them for 10 minutes

adding grilled portobello mushrooms to sandwiches or wraps

To prepare dried mushrooms, leave them in water for several hours until they are soft.

Wild mushrooms can make a tasty dish, but the toxins in some mushrooms can trigger fatal health issues. Some wild mushrooms also contain high levels of heavy metals and other harmful chemicals.

To avoid these dangers, only consume mushrooms from a reliable source.

Mushrooms can be a healthful addition to a varied diet. They are easy to prepare and provide a range of nutrients.

People should only eat mushrooms from a reliable source, as some types are toxic.

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Mushrooms: Nutritional value and health benefits

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We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here's our process. Mushrooms are edible fungus that can provide several important nutrients. The many kinds of mushroom have varying compositions and nutritional profiles.

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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4320875/

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Int J Microbiol. 2015; 2015: 376387.

Abstract

Mushrooms have been consumed since earliest history; ancient Greeks believed that mushrooms provided strength for warriors in battle, and the Romans perceived them as the "Food of the Gods." For centuries, the Chinese culture has treasured mushrooms as a health food, an "elixir of life." They have been part of the human culture for thousands of years and have considerable interest in the most important civilizations in history because of their sensory characteristics; they have been recognized for their attractive culinary attributes. Nowadays, mushrooms are popular valuable foods because they are low in calories, carbohydrates, fat, and sodium: also, they are cholesterol-free. Besides, mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber. All together with a long history as food source, mushrooms are important for their healing capacities and properties in traditional medicine. It has reported beneficial effects for health and treatment of some diseases. Many nutraceutical properties are described in mushrooms, such as prevention or treatment of Parkinson, Alzheimer, hypertension, and high risk of stroke. They are also utilized to reduce the likelihood of cancer invasion and metastasis due to antitumoral attributes. Mushrooms act as antibacterial, immune system enhancer and cholesterol lowering agents; additionally, they are important sources of bioactive compounds. As a result of these properties, some mushroom extracts are used to promote human health and are found as dietary supplements.

1. Introduction

Mushrooms have been considered as ingredient of gourmet cuisine across the globe; especially for their unique flavor and have been valued by humankind as a culinary wonder. More than 2,000 species of mushrooms exist in nature, but around 25 are widely accepted as food and few are commercially cultivated. Mushrooms are considered as a delicacy with high nutritional and functional value, and they are also accepted as nutraceutical foods; they are of considerable interest because of their organoleptic merit, medicinal properties, and economic significance [ 1, 2]. However, there is not an easy distinction between edible and medical mushrooms because many of the common edible species have therapeutic properties and several used for medical purposes are also edible [ 3].

The most cultivated mushroom worldwide is Agaricus bisporus, followed by Lentinus edodes, Pleurotus spp., and Flammulina velutipes. Mushrooms production continuously increases, China being the biggest producer around the world [ 1, 4, 5]. However, wild mushrooms are becoming more important for their nutritional, sensory, and especially pharmacological characteristics [ 2].

Mushrooms could be an alternative source of new antimicrobial compounds, mainly secondary metabolites, such as terpenes, steroids, anthraquinones, benzoic acid derivatives, and quinolones, but also of some primary metabolites like oxalic acid, peptides, and proteins. Lentinus edodes is the most studied species and seems to have an antimicrobial action against both gram-positive and gram-negative bacteria [ 6].

They have a great nutritional value since they are quite rich in protein, with an important content of essential amino acids and fiber, poor fat but with excellent important fatty acids content ( Table 1 ). Moreover, edible mushrooms provide a nutritionally significant content of vitamins (B1, B2, B12, C, D, and E) [ 7, 8]. Thus, they could be an excellent source of many different nutraceuticals and might be used directly in human diet and to promote health for the synergistic effects of all the bioactive compounds present [ 9- 13].

Table 1

Species

Protein

Fat

Ash

Carbohydrates

Energy

%

%

%

%

kcal/kg

Dry powder formulations

A large variety of mushrooms have been utilized traditionally in many different cultures for the maintenance of health, as well as in the prevention and treatment of diseases through their immunomodulatory and antineoplastic properties. In the last decade, the interest for pharmaceutical potential of mushrooms has been increased rapidly, and it has been suggested that many mushrooms are like mini-pharmaceutical factories producing compounds with miraculous biological properties [ 5, 14]. In addition, the expanded knowledge of the molecular basis of tumorigenesis and metastasis has given the opportunity for discovering new drugs against abnormal molecular and biochemical signals leading to cancer [ 15].

More than 100 medicinal functions are produced by mushrooms and fungi and the key medicinal uses are antioxidant, anticancer, antidiabetic, antiallergic, immunomodulating, cardiovascular protector, anticholesterolemic, antiviral, antibacterial, antiparasitic, antifungal, detoxification, and hepatoprotective effects; they also protect against tumor development and inflammatory processes [ 16- 19]. Numerous molecules synthesized by macrofungi are known to be bioactive, and these bioactive compounds found in fruit bodies, cultured mycelium, and cultured broth are polysaccharides, proteins, fats, minerals, glycosides, alkaloids, volatile oils, terpenoids, tocopherols, phenolics, flavonoids, carotenoids, folates, lectins, enzymes, ascorbic, and organic acids, in general. Polysaccharides are the most important for modern medicine and β-glucan is the best known and the most versatile metabolite with a wide spectrum of biological activity [ 5, 16, 17, 20].

A balanced diet is the supporting treatment for the prevention of illness and especially against oxidative stress. In this context, mushrooms have a long history of use in the oriental medicine to prevent and fight numerous diseases. Nowadays, mushroom extracts are commercialized as dietary supplements for their properties, mainly for the enhancement of immune function and antitumor activity [ 3, 9, 11, 17, 21- 26]. In this work, we aimed to review the nutritional value as well as the chemical and nutraceutical composition, and commercial potentialities of the most cultivated edible mushrooms worldwide.

2. Findings and Discussion

2.1. Nutritional Value

The nutritional value of edible mushrooms is due to their high protein, fiber, vitamin and mineral contents, and low-fat levels [ 8, 10]. They are very useful for vegetarian diets because they provide all the essential amino acids for adult requirements; also, mushrooms have higher protein content than most vegetables. Besides, edible mushrooms contain many different bioactive compounds with various human health benefits [ 27, 28].

It is important to remark that the growth characteristics, stage and postharvest condition may influence the chemical composition and the nutritional value of edible mushrooms. Also, great variations occur both among and within species [ 29, 30]. Mushrooms contain a high moisture percentage that ranges between 80 and 95 g/100 g, approximately. As above mentioned, edible mushrooms are a good source of protein, 200-250 g/kg of dry matter; leucine, valine, glutamine, glutamic and aspartic acids are the most abundant. Mushrooms are low-calorie foods since they provide low amounts of fat, 20-30 g/kg of dry matter, being linoleic (C18:2), oleic (C18:1) and palmitic (C16:0) the main fatty acids. Edible mushrooms contain high amounts of ash, 80-120 g/kg of dry matter (mainly potassium, phosphorus, magnesium, calcium, copper, iron, and zinc). Carbohydrates are found in high proportions in edible mushrooms, including chitin, glycogen, trehalose, and mannitol; besides, they contain fiber, β-glucans, hemicelluloses, and pectic substances. Additionally, glucose, mannitol, and trehalose are abundant sugars in cultivated edible mushrooms, but fructose and sucrose are found in low amounts. Mushrooms are also a good source of vitamins with high levels of riboflavin (vitamin B2), niacin, folates, and traces of vitamin C, B1, B12, D and E. Mushrooms are the only nonanimal food source that contains vitamin D and hence they are the only natural vitamin D ingredients for vegetarians. Wild mushrooms are generally excellent sources of vitamin D2 unlike cultivated ones; usually cultivated mushrooms are grown in darkness and UV-B light is needed to produce vitamin D2 [ 3, 8, 29- 34].

2.2. Nutraceuticals

In addition to the nutritional components found in edible mushrooms, some have been found to comprise important amounts of bioactive compounds. The content and type of biologically active substances may vary considerably in edible mushrooms; their concentrations of these substances are affected by differences in strain, substrate, cultivation, developmental stage, age, storage conditions, processing, and cooking practices [ 8- 10].

The bioactive substances found in mushrooms can be divided into secondary metabolites (acids, terpenoids, polyphenols, sesquiterpenes, alkaloids, lactones, sterols, metal chelating agents, nucleotide analogs, and vitamins), glycoproteins and polysaccharides, mainly β-glucans. New proteins with biological activities have also been found, which can be used in biotechnological processes and for the development of new drugs, including lignocellulose-degrading enzymes, lectins, proteases and protease inhibitors, ribosome-inactivating proteins, and hydrophobins [ 35].

In China, many species of edible wild-grown mushrooms, that is Tricholoma matsutake, Lactarius hatsudake, Boletus aereus, are appreciated as food and also in traditional Chinese medicine. The rich amount of proteins, carbohydrates, essential minerals, and low energy levels contributes to considering many wild-grown mushrooms as good food for the consumer, which can virtually be compared with meat, eggs, and milk [ 36].

Numerous bioactive polysaccharides or polysaccharide-protein complexes from medicinal mushrooms appear to enhance innate and cell-mediated immune responses and exhibit antitumor activities in animals and humans. A wide range of these mushroom polymers have been reported previously to have immunotherapeutic properties by facilitating growth inhibition and destruction of tumor cells. Several of the mushroom polysaccharide compounds have proceeded through clinical trials and are used extensively and successfully in Asia to treat various cancers and other diseases. A total of 126 medicinal functions are thought to be produced by selected mushrooms [ 37].

2.2.1. Carbohydrates

Polysaccharides are the best known and most potent mushroom derived substances with antitumor and immunomodulating properties. Data on mushroom polysaccharides have been collected from hundreds of different species of higher basidiomycetes; some specific carbohydrates with these properties have been quantified in different mushrooms: rhamnose, xylose, fucose, arabinose, fructose, glucose, mannose, mannitol, sucrose, maltose, and trehalose ( Table 2 ) [ 11, 15, 38, 39].

Table 2

Species

Fructose

Mannitol

Sucrose

Trehalose

Total sugars

(g/100 g fresh weight)

Dry powder formulations

The antitumor polysaccharides isolated from mushrooms are acidic or neutral, with strong antitumor action and differ significantly in their chemical structures. A wide range of glycans extending from homopolymers to highly complex heteropolymers exhibits antitumoral activity. Mushroom polysaccharides have antitumor action by activation of the immune response of the host organism, in other words, mushroom polysaccharides do not directly kill tumor cells. These compounds prevent stress on the body and they may produce around 50% reduction in tumor size and prolong the survival time of tumor bearing mice [ 39, 40].

β-glucans are the main polysaccharides found in mushrooms and around half of the fungal cell wall mass is constituted by β-glucans. This is important for the industry because many of them are excreted into the cell growth medium, making their recovery, purification and chemical characterization very simple [ 41- 43]. β-glucans are responsible for anticancer, immunomodulating, anticholesterolemic, antioxidant, and neuroprotective activities of many edible mushrooms. Also, they are recognized as potent immunological stimulators in humans, and it has been demonstrated their capacity for treating several diseases. β-glucans bind to a membrane receptor and induce these biological responses [ 44- 47].

Natural products with fungal β-glucans have been consumed for thousands of years and they have long been considered to improve general health [ 48]. β-glucans are not synthesized by humans and they are not recognized by human immune systems as self-molecules; as a result they induce both innate and adaptive immune responses [ 49]. Fungal β-glucans are notably beneficial to humans; they markedly stimulate the human immune system and protect from pathogenic microbes and from harmful effects of environmental toxins and carcinogens that impaired immune systems. They also protect from infectious diseases and cancer and aid patients recovery from chemotherapy and radiotherapy. Besides, these compounds are also beneficial to middle-age people, people with active and stressful lifestyles, and athletes. A large variability can be observed in mushroom species and their concentration ranges from 0.21 to 0.53 g/100 g dry basis [ 20, 50].

β-glucans are well known for their biological activity, specifically related to the immune system. Hence, activating and reinforcing the host immune system seem to be the best strategy for inhibiting the growth of cancer cells [ 17, 51].

2.2.2. Proteins

Bioactive proteins are an important part of functional components in mushrooms and also have great value for their pharmaceutical potential. Mushrooms produce a large number of proteins and peptides with interesting biological activities such as lectins, fungal immunomodulatory proteins, ribosome inactivating proteins, antimicrobial proteins, ribonucleases, and laccases [ 52].

Lectins are nonimmune proteins or glycoproteins binding specifically to cell surface carbohydrates and in the past few years many mushroom lectins have been discovered [ 53]. They have many pharmaceutical activities and possess immunomodulatory properties, antitumoral, antiviral, antibacterial, and antifungal activity. Some of them exhibit highly potent antiproliferative activity toward some tumor cell lines (human leukemic T cells, hepatoma Hep G2 cells, and breast cancer MCF7 cells) [ 52, 54].

Fungal immunomodulatory proteins are a new family of bioactive proteins isolated from mushrooms, which have shown a potential application as adjuvants for tumor immunotherapy mainly due to their activity in suppressing tumor invasion and metastasis [ 55]. Xu et al. [ 52] published an extensive and comprehensive review about bioactive proteins in mushrooms.

2.2.3. Lipids

Polyunsaturated fatty acids are mostly contained in edible mushrooms; thus, they may contribute to the reduction of serum cholesterol. It is noteworthy that transisomers of unsaturated fatty acids have not been detected in mushrooms ( Table 3 ) [ 3, 9]. The major sterol produced by edible mushrooms is ergosterol, which shows antioxidant properties [ 3]. It has been observed that a diet rich in sterols is important in the prevention of cardiovascular diseases [ 29].

Table 3

Species

Fatty acid (g/100 g fresh weight)

Palmitic (C16:0)

Stearic (C18:0)

Oleic (C18:1)

Linoleic (C18:2)

Linolenic (C18:3)

Dry powder formulations

Tocopherols, found in the lipidic fraction, are natural antioxidants because they act as free radical scavenging peroxyl components produced from different reactions. These antioxidants have high biological activity for protection against degenerative malfunctions, cancer, and cardiovascular diseases. Linoleic acid, an essential fatty acid to humans, takes part in a wide range of physiological functions; it reduces cardiovascular diseases, triglyceride levels, blood pressure, and arthritis [ 11, 30, 38, 56].

2.2.4. Phenolic Compounds

Phenolic compounds are secondary metabolites possessing an aromatic ring with one or more hydroxyl groups, and their structures can be a simple phenolic molecule or a complex polymer. They exhibit a wide range of physiological properties, such as antiallergenic, antiatherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator effects. The main characteristic of this group of compounds has been related to its antioxidant activity because they act as reducing agents, free radical scavengers, singlet oxygen quenchers, or metal ion chelators [ 11, 38, 57].

Phenolic compounds provide protection against several degenerative disorders, including brain dysfunction, cancer, and cardiovascular diseases. This property is related to their capacity to act as antioxidants; they can scavenge free radicals and reactive oxygen species. The process of oxidation is essential for living organisms; it is necessary for the production of energy. However, the generation of free radicals has been implicated in several human diseases. The phenolic compounds in mushrooms show excellent antioxidant capacity [ 17, 58- 61].

Palacios et al. [ 62] evaluated total phenolic and flavonoid contents in eight types of edible mushrooms ( Agaricus bisporus, Boletus edulis, Calocybe gambosa, Cantharellus cibarius, Craterellus cornucopioides, Hygrophorus marzuolus, Lactarius deliciosus, and Pleurotus ostreatus). These authors concluded that mushrooms contain 1-6 mg of phenolics/g of dried mushroom and the flavonoid concentrations ranged between 0.9 and 3.0 mg/g of dried matter; the main flavonoids found were myricetin and catechin. B. edulis and A. bisporus presented the highest content of phenolic compounds, while L. deliciosus showed a high amount of flavonoids and A. bisporus, P. ostreatus, and C. gambosa presented low levels. Heleno et al. [ 38] reported protocatechuic, p-hydroxybenzoic, p-coumaric and cinnamic acids in the phenolic fraction in five wild mushrooms from northeastern Portugal.

2.3. Main Edible Mushrooms Worldwide

2.3.1. Agaricus

A. bisporus, from the Agaricus genera, is the most cultivated mushroom worldwide ( Figure 1 ). This group of edible mushrooms is nowadays widely used and studied for its medicinal and therapeutic properties [ 40, 63, 64].

A lectin from A. bisporus and a protein from A. polytricha have been found to be potent immune stimulants; thus, these macromolecules may be considered for pharmaceutical utilization and these fungi may be classified as healthy food. A. bisporus extract has been shown to prevent cell proliferation in breast cancer [ 5, 65, 66].

A. blazei is an edible mushroom native to Brazil and it has been cultivated especially in Japan. It is a very popular basidiomycete known as "sun mushroom," and at these days it is consumed globally as food or in tea due to its medicinal properties. Its fruit bodies exhibit antimutagenic, anticarcinogenic, and immunostimulative activities [ 67, 68]; its extracts have also shown immunomodulatory, anticarcinogenic, and antimutagenic properties [ 69]. Additionally, it has been reported that this mushroom blocks the liver lipid peroxidation.

Al-Dbass et al. [ 70] concluded that A. blazei is a natural source of antioxidant compounds and has hepatoprotective activities against liver damage. On the other hand, Hakime-Silva et al. [ 67] reported that the aqueous extract of this fungus is a possible source of free radical scavengers and stated that this fungus can be used as a pharmacological agent against oxidative stress and as a nutritional source. Also, it is known that this fungus is rich in β-glucans, steroids, tocopherols, and phenolic compounds [ 30, 63, 71].

Moreover, liquid extracts of this fungus inhibit cell proliferation in prostate cancer cells and oral supplementation suppressing significantly tumor growth without inducing adverse effects. A. blazei has been used as an adjuvant in cancer chemotherapy and various types of antileukemic bioactive components have been extracted from it [ 5, 67].

In 2013, Carneiro et al. [ 22] reported powder formulations from A. blazei and L. edodes with proteins, carbohydrates, and unsaturated fatty acids. These formulations may be used in low-calorie diets and have shown high antioxidant activity with high content of tocopherols and phenolic compounds. In view of the previous studies, this fungus has been used as a healthy food for the prevention of a range of illnesses including cancer, diabetes, arteriosclerosis, and chronic hepatitis [ 70, 72].

A. subrufescens is called the "almond mushroom" for its almond taste, and it is cultivated in the US and has been incorrectly referred as A. blazei. It produces various bioactive compounds that have potential to treat many diseases and has been used as a medicinal food for the prevention of cancer, diabetes, hyperlipidemia, arteriosclerosis, and chronic hepatitis. Some of its beneficial properties are the reduction of tumor growth, antimicrobial and antiviral activities, immunostimulatory and antiallergy effects. The bioactive compounds isolated from this mushroom are mainly based on polysaccharides such as riboglucans, β-glucans, and glucomannans. The antitumor activity has been found in lipid fractions, that is, ergosterol [ 63, 72, 73].

2.3.2. Lentinus

L. edodes or "shiitake mushroom" has been used for many years to investigate functional properties and to isolate compounds for pharmaceutical use; this is because of its positive effects on human health ( Figure 2 ). It has been utilized to alleviate the common cold for hundreds of years and some scientific evidence has supported this belief [ 8]. Finimundy et al. [ 17] have provided experimental information about the aqueous extracts of L. edodes as potential sources of antioxidant and anticancer compounds. These extracts significantly decreased cell proliferation on tumor as well.

Manzi and Pizzoferrato [ 50] reported that L. edodes contains high levels of β-glucans in the soluble fraction of dietary fiber. Shiitake produces lentinan and β-glucan that suppress leukemia cell proliferation and have antitumor and hypocholesterolemic activity [ 5, 74- 78]. Lentinan is used in clinic assays as adjuvant in tumor therapy and specifically in radiotherapy and chemotherapy. On the other hand, it has been reported that lentinan enhances host resistance against infections by bacteria, fungi, parasites, and virus; it also promotes nonspecific inflammatory responses, vascular dilation, hemorrhage-inducing factors activation, and generation of helper and cytotoxic T cells [ 17, 74, 79, 80]. In other studies, L. edodes exhibited capacity to inhibit the growth of mouse sarcoma, probably due to the presence of an unspecified water-soluble polysaccharide [ 50].

Another edible mushroom is L. polychrous, found in northern and north-eastern Thailand, which is used as medicine in diseases like dyspepsia or envenomation caused by snake or scorpion. The methanolic extract and crude polysaccharides have antioxidative activity and inhibitory effect on cell proliferations of breast cancer [ 81- 83]. Additionally, mycelial extracts from this mushroom have antiestrogenic activity, resulting from a new polyhydroxyoctane and several ergostanoids [ 84].

2.3.3. Pleurotus

This genus, also known as oyster mushrooms, has approximately 40 species (all are commonly edible and available) ( Figure 3 ). In addition to their nutritional value, they possess medicinal properties and other beneficial effects and health-promoting effects. Pleurotus species have been used by human cultures all over the world for many years [ 17, 85- 89].

These species have been used as medicinal mushrooms for long time since they contain several compounds with important pharmacological/nutraceutical properties. Some of these substances are lectins with immunomodulatory, antiproliferative, and antitumor activities; phenolic compounds with antioxidant activities; and polysaccharides (polysaccharopeptides and polysaccharide proteins) with immunoenhancing and anticancer activities. β-glucans isolated from Pleurotus pulmonarius demonstrated an anti-inflammatory response in rats with colitis, and P. ostreatus inhibited leukocyte migration to acetic acid-injured tissues. An extract from P. florida suppressed inflammation. Pleurotus has also been reported with hematological, antiviral, antitumor, antibacterial, hypocholesterolic and immunomodulatory activities, and antioxidant properties [ 17, 86, 90- 94].

Maity et al. [ 95] reported the stimulation of macrophages with different concentrations of the heteroglycan isolated from P. ostreatus, and Lavi et al. [ 87] and Tong et al. [ 96] reported antiproliferative and proapoptotic effects on colon cancer cells from an aqueous polysaccharide extract. In addition, Jedinak et al. [ 91] concluded that the edible oyster mushroom may be considered a functional food due to its anti-inflammatory activity and potential to control inflammation. Moreover, P. ostreatus exhibits hypocholesterolemic effect on rats with normal cholesterolemia or hypercholesterolemia and hereditary cholesterol disorders [ 97]. Other authors reported some species of Pleurotus with this hypocholesterolemic effect as well [ 3]. According to Manzi and Pizzoferrato [ 50], Pleurotus pulmunarius apparently seems to be the richest source of fungal β-glucans. They also concluded that β-glucans in mushrooms are distributed in the soluble and insoluble dietary fraction.

P. citrinopileatus, P. djamor, P. eryngii, P. flabellatus, P. florida, P. ostreatus, and P. sajor-caju were evaluated by Mishra et al. [ 88]. The authors concluded that P. eryngii had the highest contents of phenolics, followed by P. djamor. Besides, P. eryngii had a better antioxidant activity and P. citrinopileatus had more ascorbic acid and chelating activity.

Kanagasabapathy et al. [ 92] reported antitumor effects and antioxidant properties by P. sajor-caju. The aqueous and butanol extracts exhibited the highest antioxidant activity and corresponded to the total phenolic content. Also, a ribonuclease from P. sajor-caju presented antimicrobial, antimutagenic, and antiproliferative activities. However, the antiproliferative activity of this fungus may result from its specific proteins, terpenoids, steroids, fatty acids, and phenolic compounds [ 98]. On the other hand, Finimundy et al. [ 17] reported evidence that P. sajor-caju is a potential source of antioxidant and anticancer compounds.

Water-soluble polysaccharides extracted from P. tuber-regium, a novel edible mushroom, showed effective antiproliferative activity against human leukemia cells and induced apoptosis in HL-60 cells [ 5, 99]. Besides, Li et al. [ 100] isolated a potent lectin from P. citrinopileatus with antitumor activity in mice sarcoma.

Pleurotus giganteus is a culinary mushroom with outstanding sensory properties. It contains 15.4 g of protein and 33.3 g of dietary fiber/100 g of mushroom (dry weigh basis) and it also has important amounts of carbohydrates. It is rich in minerals like magnesium (67.64 mg/100 g dry weight) and potassium (1,345.7 mg/100 g dry weight). Its carbohydrate content is 4 to 11-times higher than other edible mushrooms [ 101]. The aqueous and ethanolic extracts from P. giganteus have shown antioxidant, genotoxic, and liver protective properties and have a high effect on neuronal differentiation and neurite outgrowth. The high potassium level in the fruiting bodies and the presence of bioactive compounds, mainly triterpenoids, could be responsible for the neuroactivity [ 101, 102].

2.3.4. Ganoderma

The "mushroom of immortality," commonly known as Lingzhi or Reishi, has been used in traditional Chinese medicine to improve health and longevity for thousands of years, as well as in the treatment of neurasthenia, hypertension, hepatopathy, and carcinoma ( Figure 4 ). It is one of the most popular medicinal mushrooms in China, Japan, and Korea. It has been under modern biochemical and pharmacological research during the last decades [ 103, 104]. Modern pharmacological tests have also demonstrated some important characteristics of this fungus, such as immunomodulating, antiallergic, antiradiation, antitumor, anti-inflammatory, antiparasitic, and antioxidant properties. Some benefits for the cardiovascular, respiratory, endocrine, and metabolic systems have also been described [ 40, 105, 106].

In Asia, Ganoderma has been administered for centuries as treatment for cancer; it exhibits anticancer effect alone or in combination with chemotherapy and radiotherapy. Ganoderma decreases viability of human cancer cells, induces cell apoptosis, inhibits cell proliferation, suppresses the motility of invasive breast and prostate cancer cells, and prevents the onset of various types of cancer [ 107- 111]. Also, Chen and Zhong [ 112] reported the inhibition of tumor invasion, metastasis and cell adhesion, promotion of cell aggregation, and suppression of cell migration in human colon tumor cell lines. Additionally, Ye et al. [ 113] reported antitumor action in vitro against mouse lymphocytic leukemia, and Lai et al. [ 114] reported the suppression of epidermoid cervical carcinoma. Water-soluble polysaccharides from Ganoderma act over more than 20 types of cancer and strongly inhibit tumor growth [ 106].

The major biologically active polysaccharides from Ganoderma are β-glucans, and the anticancer and antimetastatic activities are due to its polysaccharides and triterpenoid components. These compounds may be associated with their immunostimulating activities and antioxidant capacity. It also contains a large number of proteins and peptides with biological activities, such as lectins, ribosome inactivating proteins, antimicrobial proteins, ribonucleases, and laccases, which are important for life activity and show immunomodulatory and antitumor effects as well [ 39, 40, 52, 104, 106, 115].

Ganoderma presents three characteristics for prevention or treatment of diseases. First, it does not produce any toxicity or side effects; second, it does not act on a specific organ; and third, it promotes the improvement of normalization of the organ function. Modern pharmacological and clinical trials have demonstrated that this fungus shows a significant effect on the prevention and treatment of various diseases, especially cancer, including immunomodulation, induction of cytokine production, antiallergic, antiradiation, antitumor, anti-inflammatory, antiparasitic, and antioxidant effects, as well as benefits for the cardiovascular, respiratory, endocrine, and metabolic systems [ 40, 104- 106].

A large collection of scientific information on bioactive components and pharmacological properties, mainly on the anticancer potential of Ganoderma, is available; it is focused on the anticancer effect, regulation of cell cycle, and cell signaling [ 52, 103, 106, 116- 120]. Moreover, Weng and Yen [ 115] studied the inhibitory activity against invasive and metastatic behaviors ( i.e., adhesion, migration, and angiogenesis) in various cancer cells in vitro or implanted in mice.

Nowadays, Ganoderma is recognized as an alternative adjuvant in the treatment of leukemia, carcinoma, hepatitis, and diabetes, as well as an immune system enhancer with health benefits. In general, it is safe to be used for a long period of time [ 104]. The dried powder and aqueous/ethanol extracts of G. lucidum are used worldwide as dietary supplement [ 121]. Boh [ 122] studied around 270 patents for fruit bodies and mycelia cultivation methods of Ganoderma lucidum, basidiomycete mushroom with strong anticancer effects. Boh concluded that the anticancer activity of this fungus may be attributed to at least five groups of mechanisms: (1) activation/modulation of the immune response of the host, (2) direct cytotoxicity to cancer cells, (3) inhibition of tumor-induced angiogenesis, (4) inhibition of cancer cells proliferation and invasive metastasis behaviour, and (5) carcinogens deactivation with protection of cells.

2.3.5. Huitlacoche

U. maydis belongs to the Ustilaginales order that includes semiobligate biotrophic plant pathogenic fungi that infects only maize and its progenitor plant teosinte ( Zea mays). It is a heterothallic fungus with a dimorphic life cycle, saprophytic and a parasitic phase; in nature, the pathogenic and sexual development are inseparable. Also, U. maydis has been established as a robust pathogenic model for studying fungi and fungi-plant relationships, especially because the morphological transitions throughout its life cycle, easy culture, genetic manipulation in the laboratory, mating type, biotrophic host interaction, genetic properties to elucidate the molecular mechanisms of the interaction between plant and pathogen, and the severe disease symptoms that it induces in infected maize. On the other hand, U. maydis is responsible for the corn smut, characterized by the formation of galls or tumors, mainly in ears. These ear galls have been used as food in Mexico since pre-Columbian times [ 123].

Cuitlacoche or huitlacoche is the Aztec name given to these young, fleshy, and edible galls ( Figure 5 ). In Mexico, it has been traditionally prized and many hundreds of tons of fresh, prepared, or processed huitlacoche are sold annually. Nowadays, it is a culinary delight for international chefs and has been accepted as a food delicacy in several countries and introduced into countless worldwide markets in countries like Japan, China, and some of the European Community, as France, Spain, and Germany. Also, in the United States there has been a great interest to produce huitlacoche due to an emerging acceptance by the North American public, who noticed it as a gourmet food and now can be purchased on the Internet at high prices. In addition to its unique flavor, huitlacoche has been identified as a high-quality functional food and could be included into the daily diet for its attractive characteristics, selected nutrients, valuable compounds, and nutraceutical potential [ 123].

The nutritional value of this mushroom has great importance for human diet. The protein content of huitlacoche varies from 9.7 to 16.4% (wet basis) and it is similar or sometimes superior to other edible mushrooms and definitely superior to the maize protein content (10%). Therefore, huitlacoche may be proposed as an alternative protein source for vegetarian diets in the same way as other edible mushrooms have been suggested. Huitlacoche contains almost all essential amino acids, lysine (6.3-7.3 g/100 g protein) being one of the most abundant. Other abundant amino acids include serine, glycine, aspartic and glutamic acid, which collectively account for 44.3 to 48.9% of total amino acids. The high content of essential fatty acids also suggests an interesting nutritional value for huitlacoche; some important fatty acids are oleic and linoleic acids (54.5 to 77.5%) [ 124, 125].

Huitlacoche produced under different conditions had high concentrations of selected nutrients and compounds with nutraceutical potential, which showed variations due to maize genotype, stage of development, and cooking process. Valdez-Morales et al. [ 126] identified eight monosaccharides and eight alditols in huitlacoche; glucose and fructose were the most abundant, constituting approximately 81% of the total carbohydrates. Galactose, xylose, arabinose, and mannose were found in lesser proportions. Glycerol, glucitol, and mannitol were the most representative alditols. Also, huitlacoche contains, within its dietary fiber, homoglycans and heteroglycans, similar to those found in other edible mushrooms ( Table 4 ).

Table 4

Component

Units

Dietary fiber

% total content

Total dietary fiber

39-60

Soluble dietary fiber

9-29

Insoluble dietary fiber

22-51

mg/g huitlacoche

β-glucans

20-120

Total free sugars

56-267

Glucose

53-231

Fructose

19-138

Galactose

0.2-3.5

Arabinose

0.2-3.3

Mannose

0-1.8

Xylose

0-2

The content of β-glucans in huitlacoche is higher (20-120 mg/g of huitlacoche, in dry weight) than that reported for corn (0.5-3.8 mg/g) and similar to other edible mushrooms [ 126]. β-glucans activates the complement and improve the response of the macrophages and killer cells. They can also be antioncogenic due to their protector effect against genotoxic compounds and because of their antiangiogenic effect. These authors also analyzed different maize genotypes to produce huitlacoche and found differences in β-glucans concentrations and concluded that creole corn showed the highest amounts; this maize was proposed for huitlacoche production in Mexico. Besides, they concluded that the amount of β-glucans in huitlacoche is higher than that reported in corn and it is similar to other edible mushrooms.

The search for medicinal substances from fungi has become a matter of great interest. It has been confirmed that higher basidiomycetes contain bioactive substances that possess hyperlipidemic, antitumoral, immunomodulating, anti-inflammatory, antimutagenic, antiatherogenic, hypoglycemic, and other health-promoting properties. Valdez-Morales et al. [ 126] also reported antimutagenic capacity (41.0 to 76.0%) in huitlacoche, but without assessing the compounds that confer this activity. They also revealed that the total phenol concentration in huitlacoche is elevated and within that reported for other edible fungi ( Table 5 ).

Table 5

Phenolic compound

μg/g huitlacoche (dry basis)

Gallic acid

2.4-2.6

Ferulic acid

514.1-544.2

Caffeic acid

26.3-27.4

p-Coumaric acid

10.2-10.6

o-Coumaric acid

4.4-4.8

Rutin

6.2-6.4

Catechin

11.0-11.7

Quercetin

42.4-45.2

Total phenols

636.8-667.4

Huitlacoche has been characterized as a high-quality nutraceutical food as well as an attractive ingredient to enrich other dishes, mainly for its extraordinary flavor and exceptional quality. The introduction of this food into the international market requires the development of techniques for massive production during the whole year, particularly because this parasitic fungus only grows in maize ears. An efficient method to inoculate maize plants with U. maydis began in the 18th century when it was unsuccessfully attempted to demonstrate the causal relationship between common smut and maize. Many studies have been focused on ear infection, and the most important finding was observed in the silk-channel inoculation procedure, resulting with a much higher incidence of ear galls than natural infection [ 125]. However, many factors are involved in this process and the efficient production of huitlacoche by inoculating silks with U. maydis may require accurate timing of inoculation and control of pollination to maximize the number of kernels infected and the huitlacoche yield.

2.4. Other Mushrooms

Some other species of mushrooms are also edible and possess health benefits. Trametes versicolor has been shown to promote chemopreventive potential; it inhibits growth of several human cancer cell lines, acts as adjuvant in breast cancer prevention and has a significant IC ₅₀ value [ 127, 128].

Grifola frondosa is promoted as anticancer agent, particularly on human gastric carcinoma, such effect results from the induction of cell apoptosis and could significantly accelerate the anticancer activity [ 129, 130].

In this context, it could be mentioned that Cordyceps militaris has several beneficial effects and it is used for multiple medicinal purposes. It acts as an antitumor, antiproliferative, antimetastatic, insecticidal, and antibacterial compound. More than 21 clinically approved beneficial effects for human health have been found in this mushroom [ 131, 132]. Extracts of C. militaris have been used for its immnunomodulatory and anti-inflammatory effects. Besides, it is also a cancer preventive material and is effective against chronic bronchitis, influenza A, and viral infections [ 133].

Cordyceps sinensis contains substances called cordycepin, cordycepic acid, with therapeutic applications like the effects of increased oxygen utilization, ATP production, and stabilization of blood sugar metabolism. Besides, it has antibacterial function, reduces asthma, and lowers blood pressure. On the other hand, it has been reported as organ protector, as well as with a protective effect for heart, liver, and kidney diseases. Also, C. sinensis has sedative effect on the central nervous system [ 134].

Antrodia cinnanomea is a medicinal mushroom native to Taiwan with various functional compounds and a total of 105 Taiwan patent applications. Different commercial products are made with this mushroom and it has been used to treat food and drug intoxication, diarrhea, abdominal pain, hypertension, skin itching, and cancer [ 135].

Panellus serotinus (Mukitake) is extremely appreciable in Japan as one of the most delicious edible mushrooms. The use of this fungus helps to prevent the development of nonalcoholic fatty liver disease [ 136].

Most Auricularia species are edible and are grown commercially in China. A. polytricha has potential medicinal properties and is considered effective to reduce LDL cholesterol and aortic atherosclerotic plaque; it also has antitumor and anticoagulant activities. Besides, A. auricula-judae is a popular ingredient in many Chinese dishes; it has been used as a blood tonic and has shown antitumor, hypoglycemic, anticoagulant, and cholesterol-lowering properties [ 137, 138].

Flammulina velutipes is available as fresh or canned product and it is traditionally used for soups in China. It contains biologically active components such as dietary fiber, polysaccharides, and antioxidants, which reduce blood sugar, blood pressure, and cholesterol [ 139].

3. Conclusions

Several mushroom species have been pointed out as sources of bioactive compounds, in addition to their important nutritional value. The inclusion of whole mushrooms into the diet may have efficacy as potential dietary supplements.

The production of mushrooms and the extraction of bioactive metabolites is a key feature for the development of efficient biotechnological methods to obtain these metabolites. It has been shown by a wide range of studies that mushrooms contain components with outstanding properties to prevent or treat different type of diseases.

Powder formulations of some species have revealed the presence of essential nutrients. They present a low fat content and can be used in low-calorie diets, just like the mushrooms fruiting bodies. Some formulations could be used as antioxidants to prevent oxidative stress and thus ageing.

Future studies into the mechanisms of action of mushroom extracts will help us to further delineate the interesting roles and properties of various mushroom phytochemicals in the prevention and treatment of some degenerative diseases.

In view of the current situation, the research of bioactive components in edible wild and cultivated mushrooms is yet deficient. There are numerous potential characteristics and old and novel properties, provided by mushrooms with nutraceutical and health benefits, which deserve further investigations.

Acknowledgment

Thanks are due to Consejo Nacional de Ciencia y Tecnología (CONACyT), México, for financial support.

Conflict of Interests

The authors declare that they have no conflict of interests regarding the publication of this paper.

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Articles from International Journal of Microbiology are provided here courtesy of Hindawi Limited

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Edible Mushrooms: Improving Human Health and Promoting Quality Life

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Mushrooms have been consumed since earliest history; ancient Greeks believed that mushrooms provided strength for warriors in battle, and the Romans perceived them as the "Food of the Gods." For centuries, the Chinese culture has treasured ...

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https://www.epicurious.com/ingredients/how-to-buy-and-store-different-types-of-mushrooms-recipes-article

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From dependable crimini to meaty morels, mushrooms have a lot to offer.

With so many types of mushrooms, the possibilities (and recipes) are endless. High in fiber and vitamins, mushrooms are also fat- and cholesterol-free. They're popular around the world due to their versatility as well as their meat-like heft and texture - and these days, we generally don't have to travel further than the produce aisle to explore them all. Here, we take a look at the flavor profiles and characteristics of the most popular mushroom varieties.

1. White Button Mushroom

Alternate names: able mushroom, cultivated mushroom, button, champignon (de Paris)

Characteristics: The most common and mildest-tasting mushroom around. Ninety percent of the mushrooms we eat are this variety. Less intensely flavored than many of its more exotic kin, it can be eaten either raw or cooked, and works well in soups and salads, and on pizzas.

2. Crimino Mushroom (Crimini, pl.)

Alternate names: Cremini, baby bellas, golden Italian mushrooms, Roman, classic brown, Italian brown, brown mushrooms

Characteristics: A crimino is a young portobello. Although the crimino is darker, firmer and more flavorful than its cousin the white button mushroom, the two can be used interchangeably. Increasingly, retailers hoping to capitalize on the popularity of the portabellos are selling crimini mushrooms as "baby bellas."

3. Portabello Mushroom

Alternate Names: Portobella, field mushroom, open cap mushroom

Characteristics: Common in Italian cooking, dense, rich portobellos lend depth to sauces and pastas and make a great meat substitute. When portabellos are young and small, they're called criminis. If you want a bun-substitute, you can even use the mushroom's flat cap. Mushrooms of this variety are as wide as the palm of your hand, and their meaty texture stands up to grilling and stuffing (or both!).

4. Shiitake Mushroom

Alternate Names: Shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko.

Characteristics: In Japanese, shiitake means "oak fungus," which describes where the mushrooms can be found in the wild. These days, however, most shiitakes are cultivated. They're best identified by their umbrella-shaped brown caps, which curl under ever so slightly. Fresh shiitakes have a light woodsy flavor and aroma, while their dried counterparts are more intense.

5. Maitake Mushroom

Alternate Names: Hen of the Wood, sheepshead mushroom, ram's head, kumotake, dancing mushroom

Characteristics: From afar, this mushroom can look like a head of cabbage. Cultivated, as well as found in the woods, these mushrooms are often sold in clusters with their soft, feathery caps overlapping. This mushroom has an earthy aroma and a gamy flavor, and is native to both the northwestern United States and Japan. They grow wild east of the Mississippi River in August and September.

6. Oyster Mushroom

Alternate Names: Tree oyster, angel's wings, pleurotte en huître, abalone mushroom, shimeji

Characteristics: Although these can be found in the wild growing on the sides of trees, the ones you'll find in the store or on a menu are most likely cultivated. Like their namesakes, they're whitish in color and fan-shaped, and possess a delicate odor and flavor. Oyster mushrooms are found in many Japanese and Chinese dishes such as soups and stir-fries.

7. Enoki Mushroom

Alternate Names: Enokitake, enokidake, futu, winter mushrooms, winter fungus

Characteristics:__ The edible variety of these mushrooms feature small, shiny white caps attached to thin stems and possess a distinctive crunch. They're good raw. In the wild, they grow on Chinese Hackberry trees, ash trees, mulberry trees, and persimmon trees.

8. Beech Mushroom

Alternate Names: Buna shimeji, beech brown mushroom, clamshell mushroom

Characteristics: Cooked, these crunchy brown-capped clusters are crunchy with a sweet nuttiness. Raw, however, they taste bitter.

9. King Trumpet Mushroom

Alternate Names: King oyster, trumpet royale, ali'i oyster, boletus of the steppes, king brown mushroom, French horn mushroom, king brown mushroom

It's all about the thick, meaty stem on this jumbo mushroom

10. Black Trumpet Mushroom

Alternate Names: Horn of plenty, black chanterelle, trumpet of the dead

This wavy fungi is a late-summer find in the Midwest and East and grows all winter in the West. Black trumpets have a rich, smoky flavor and notes of a black truffle mushroom when dried.

11. Chanterelle Mushroom

Alternate names: Golden, yellow, chanterelle, egg mushroom, girolle, pfifferling

Characteristics: Trumpet-like, with a depression in the center of its cap, the chanterelle is one of the most popular wild mushrooms. (Because they're notoriously difficult to cultivate, chanterelles are usually foraged in the wild.) Golden-hued, fleshy and firm, they're described as having an apricot-like scent. They're common in many European cuisines, including French and Austrian, and are also native to the United States. They are particularly abundant in the West and Pacific Northwest from September into the cold months.

12. Hedgehog Mushroom

Alternate Names: Sweet tooth, wood hedgehog

Characteristics: With a sweet smell and taste, it makes sense that this mushroom is also called the "sweet tooth" (unless the mushroom is older - then it can take on a bitter flavor). Crunchy, nutty and meaty, this mushroom tastes very similar to a chanterelle. This hardy mushroom grows in the winter on the West Coast.

13. Morel Mushroom

Alternate Names: morchella

Characteristics: A fleeting springtime treat in the Midwest and West. You can't mistake its conical, spongy look and woodsy flavor.

14. Porcino Mushroom (Porcini, Pl.)

Alternate names: Cèpe, bolete, king bolete, borowik, Polish mushroom, Steinpilz, stensopp, penny bun

Characteristics: Slightly reddish-brown in color, porcini are one of the most prized wild mushrooms, sought out for their smooth texture and aromatic, woodsy flavor. They're popular in Italy, as well as in France, where they're called cèpes. Fresh porcinis aren't as easy to locate in the United States, but dried ones are easily reconstituted by soaking in hot water. Prized in Italy, these have a brief summer season in the East and pop up in the spring and fall on the West Coast.

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From dependable crimini to meaty morels, mushrooms have a lot to offer. With so many types of mushrooms, the possibilities (and recipes) are endless. High in fiber and vitamins, mushrooms are also fat- and cholesterol-free.

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https://www.hsph.harvard.edu/nutritionsource/food-features/mushrooms/

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An often under-appreciated food, mushrooms have been eaten and used as medicine for thousands of years. Traditional and folk medicine practitioners laud the bell-shaped fungi for their healing and …

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https://www.goodhousekeeping.com/health/diet-nutrition/a27633487/mushroom-health-benefits/

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Have you ever truly stopped to appreciate those little fungi peeking out from your spinach salad? You should - by eating more of them!

"Although white foods are often thought to be nutrient-poor, mushrooms are an exception," says Mitzi Dulan, RD, author of The Pinterest Diet. "They contain many minerals, like selenium, potassium, copper, iron and phosphorus, that are not often found in plant-derived foods."

Here are six reasons why mushrooms pack a powerful punch when it comes to improving your health:

1. Mushrooms may help keep you young.

Mushrooms contain a super-high concentration of two antioxidants, ergothioneine and glutathione, according to a 2017 Penn State study. When these antioxidants are present together, they work extra-hard to protect the body from the physiological stress that causes visible signs of aging (translation: wrinkles).

2. Mushrooms can protect your brain as you age.

Those two aforementioned antioxidants (ergothioneine and glutathione) may also help prevent Parkinson's and Alzheimer's, the Penn State researchers say. They recommend eating at least five button mushrooms per day to reduce your risk of neurological illness in the future. Cook the 'shrooms to best preserve their nutritional benefits, either by microwaving or grilling.

3. Mushrooms may boost your memory.

Another mental mushroom-related benefit: Researchers at the National University of Singapore found that eating two 3/4 cup servings of cooked mushrooms per week may reduce your odds of mild cognitive decline in a 2019 study.

4. Mushrooms can help your heart health.

Mushrooms help recipes taste better in place of salt because they contain glutamate ribonucleotides. Those compounds contribute a savory, umami taste with no ramifications for your blood pressure or heart disease risk. An entire cup of mushrooms has only 5 mg sodium! Mushrooms also make an excellent, satisfying substitute for red meat in any dish, eliminating calories, fat, and cholesterol from the equation.

5. Mushrooms can assist in strengthening your bones.

At the supermarket, grab a package marked "UVB". How come? UVB-labeled mushrooms have been exposed to sunlight during their growth period (as opposed to mushrooms that are grown in the dark), and therefore have converted a compound called ergosterol directly into vitamin D. This means by eating just 3 ounces of UVB-exposed mushrooms, you've met your daily vitamin D requirement and given your bone health a leg up.

6. Mushrooms will help give you energy.

Mushrooms are rich in B vitamins: riboflavin [B2], folate [B9], thiamine [B1], pantothenic acid [B5], and niacin [B3]. These help the body utilize energy from the food we consume and produce red blood cells, which carry oxygen throughout the body.

How to Eat More Mushrooms

What are some simple swaps that work more mushrooms into your daily meals? Dulan offers the following suggestions:

Chop mushrooms to match the consistency of ground beef and then blend them into the meat you're cooking for lunch or dinner. This is a quick and easy way to incorporate mushrooms into your favorite burgers.

Cut up a small mushroom and mix it in to omelets, quiches, or scrambled eggs at breakfast or brunch.

Slice some mushroom into your pasta sauce. Mushrooms can also add great flavor and texture to nearly any side dish.

So get cooking, but stay safe! "It's crucial to distinguish between mushrooms are that are safe and those that aren't," Dulan stresses. "Avoid eating mushrooms that are from the wild. They can be toxic and lead to serious illness and in some cases, death." Play it safe and source your mushrooms from the easiest place - the grocery store!

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6 Health Benefits of Mushrooms That Will Surprise You

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Have you ever truly stopped to appreciate those little fungi peeking out from your spinach salad? You should - by eating more of them! "Although white foods are often thought to be nutrient-poor, mushrooms are an exception," says Mitzi Dulan, RD, author of The Pinterest Diet .

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https://ecohustler.com/nature/the-top-4-health-benefits-of-magic-mushrooms

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2 min read

As autumn turns to winter, this is the season when many enthusiasts head to wilder parts of the country and spend hours walking methodically around looking at the ground. The object of their desire is the mysterious little fellows we call the Liberty Cap - the UK's indigenous hallucinogen.

Magic mushrooms are found all over the world and almost every culture has a historic, sacred relationship with these important medicines. For example, there is evidence in the form of stone paintings that Saharan aboriginal tribes of North Africa might have been using mushrooms from around 9000 BC.

Today in the UK the magic mushroom foraging season has increased due to climate change from about 33 days of autumn fruiting to more than 70. Prof Lynne Boddy, a fungal ecologist says -

"Climate change has had a dramatic effect on the fruiting season, every year the start and end of the season is dependent on the weather, and we can see that up until the late 1970s it was largely consistent. However, on average, the first fruiting date now comes much earlier in the year than previously, while the last fruiting comes later."

Some people forage them simply for the pleasurable effects of euphoria induced following consumption. For others, they use the fungus as a means to gain spiritual insights and new knowledge. Interestingly, anecdotal tales of the benefits of eating magic mushrooms is now being supported and extended by new scientific research .

It turns out the witches, druids, pagans and hippies were right - eating magic mushrooms is good for you... here's why -

4 . Increase of "openness" and other beneficial shifts in personality

Humans are born open and full of love - eager to: connect, learn and grow as sentient beings. Over the course of our lives, experiences that may cause suffering close us down. Obvious examples include when we get our heart broken - we may be less open to future romantic encounters. People who have a series of negative events associated with aspects of their lives can close down to the detriment of future experiences.

Clearly, this can sometimes protects us, but in many cases, we may close down more than we need to and we limit our life potential by shutting out new experiences and opportunities.

In these cases psilocybin can help.

In a 2011 study , researchers found "significant increases in Openness following a high - dose psilocybin session." Openness is a psychological term for someone's attitude toward new experiences, and is associated with traits like imagination, creativity and aesthetic appreciation. Not only did openness generally rise during a psilocybin session, but in nearly 60 percent of study participants, it remained significantly higher than baseline for more than 1 year after the session.
https://youtu.be/8K_S7ZcEW20
"Psychedelics are illegal not because a loving government is concerned that you may jump out of a third story window. Psychedelics are illegal because they dissolve opinion structures and culturally laid down models of behaviour and information processing. They open you up to the possibility that everything you know is wrong."
Terence McKenna
3 . Smoking cessation and other addictions

If you are caught up with unhealthy patterns in your life psychedelics can help. Magic mushrooms have been shown to help treat addiction to habit - forming drugs like cocaine and nicotine.

In 2008, Amanda Feilding of The Beckley Foundation initiated a collaboration with Johns Hopkins University on a pilot study investigating psilocybin - assisted psychotherapy to overcome nicotine addiction. With continued support from the Heffter Research Institute, the ongoing research is strengthening the case for psilocybin as a breakthrough treatment for substance abuse disorders.
https://youtu.be/k9Ocu8ye-cY
Psilocybin, the active ingredient in psychoactive mushrooms, has provided the spiritual and cultural bedrock of many great civilisations. The Aztecs referred to teonanácatl, which translates as 'divine mushroom', and modern neuroscience has revealed how psilocybin interacts with serotonin receptors in the brain in order to produce a range of consciousness - altering effects.

New research demonstrates how effective magic mushrooms can be at treating depression. In some cases, one dose can be enough to alleviate the symptoms permanently.
https://youtu.be/8kfGaVAXeMY
Sign the petition to reschedule psilocybin at - http://psychedelicsociety.org.uk/reschedule

"The man who comes back through the Door in the Wall will never be quite the same as the man who went out. He will be wiser but less sure, happier but less self\-satisfied, humbler in acknowledging his ignorance yet better equipped to understand the relationship of words to things, of systematic reasoning to the unfathomable mystery which he tries, forever vainly, to comprehend."
Aldous Huxley The Beatles music got much better after they took psychedelics
1 . Dissolve your ego and increase creativity

Psychedelics in general and psilocybin specifically can enable states where our conscious experience of the world is freed from its association with our specific ego which may be revealed to be an illusory construct. A , temporary ego loss could be beneficial in the right context. These expansive, sometimes life - changing experiences help us to feel profoundly connected and alive. They also boost creativity.
https://youtu.be/KPm8KeCxa8g
"I've never been a religious person. I've been a spiritual person since I was about 15, 16, when I was first introduced to Psilocybin \[mushrooms\]. That really opened me up to thinking about the universe in a different way, and coming to significant realizations about my connection to something greater than me."
Macklemore

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The top 4 health benefits of magic mushrooms | Ecohustler

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2 min read As autumn turns to winter, this is the season when many enthusiasts head to wilder parts of the country and spend hours walking methodically around looking at the ground. The object of their desire is the mysterious little fellows we call the Liberty Cap - the UK's indigenous hallucinogen.

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Linder Sterling, commonly known as Linder, is a British artist known for her photography, radical feminist photomontage and confrontational performance art. She uses mainly people in her collages and often highlights different parts of the body using more collage or replaces it altogether, for my collage I want to use a mixture of people and collage because there is a connection between the two, humans consume mushrooms. I like the bright background against the darker blue tone.

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John Stezaker is a collage artist that uses old ppicyures to create abstract portraits. In some images he’ll layer a coloured image on top of a black and white portrait to instantly create a contrast between the two, I also like the way he slices two parts of portraits and joins them together.

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Keith Mary is a collage artist that aims to create art that is “extremely odd”, I like how fun and abstract these collages are, they mix human and objects together to create something completely unhuman. Not all the pieces completely fit or make sense but I like the playfulness of the work as it makes you question.

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Plastikcomb is an analog art publication that pays homage to the great magazines of  the past, containing editorial content in a chaotic, abstract style. I like this magazine because it features a lot of different styles of artwork, it’s very diverse in the way it displays different art and articles, so think it’d be a good magazine for my spreads to feature in. On this cover it uses collage as a background and a mixture of type on top, using different spaces and kearning.

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See PDF.

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After doing the Wes Anderson project I had more of an understanding on how to use InDesign which made it somewhat easier this time around. I started off with my three ideas and chose ‘What the Fungi?’, this was going to be about the health benefits of Mushrooms as well as the effect of Psilocybin mushrooms (Magic). I started research into magazines and looked at collage artists, as collage is my main piece of imagery for my spread, this was helpful to look at how different artists would could compose their collage and what materials they would use. I took some old magazines and found some strange photographs in a vintage Vogue which I though fit perfectly into the colourful and quirky tone of voice I was going for. I then found pictures of Mushrooms in a collage book and played with their compositions, I like they way they were larger than the people seen in the photographs, which played into the idea of psychedelic imagery. To capture this even more I used a scanner to distort the pictures and used these for my impact spread, after experimenting with different typography and placements I made the collage the main visual and used colour from the image for my typography. I didn’t want to develop this further because I didn’t want anything to outshine the collage I created. When I created my Information spread I used more distorted collage to create background and placed my article, I’m not 100 percent happy with its outcome. For the next project I’m going to work on my layout and experiment with different styles and placements.