Introduction
Truffles, morels, boletus, chanterelles, reishi, shiitake: the edible mushroom, whether consumed as a culinary delight or for medicinal purposes, has long been a source of fascination for both scientists and mystics, both past and present. And yet, this wonder has a long history...
It's an old story
In fact, they have existed since the Lower Cretaceous (around 130 million years ago), long before human beings evolved on this planet. Historians believe that mushrooms were an imminent part of early man's Paleolithic diet. What's more, they appear in the writings of many ancient civilizations, adding even more mystery to their allure.
For example, the great Greek philosopher Theophrastus (372-227 B.C.), wrote about the dietary value of mushrooms, treating them as "royal dishes". The Egyptians considered them a food reserved for the pharaohs, while the Greeks and Romans described them as "food of the gods" and served them only on festive occasions. As for the Chinese, true experts in phytotherapy and mycotherapy, they believed in the old legends that mushrooms were elixirs of long life.
So much magic, power and charm for this cryptogamous plant!
The European Middle Ages saw a multitude of folklores surrounding the mushroom. The most famous is probably the "witches' circles" or "fairy rings." This peculiar phenomenon involves a ring of mushrooms appearing in certain meadows or undergrowth. At the time, this singularity naturally sparked people's imaginations: these discs of vegetation could have been the trail left by witches during their Sabbath dances, or they could have been the portal leading to the world of fairies.
Towards greater mycological expertise
During the great Ming Dynasty, the physician Li Shi Zhen (1518-1593) devoted almost his entire life to implementing the Ben Cao Gan Mu. This treatise on therapeutic foods is in fact a continuation of another, much older Chinese work: the Shennong Ben Cao Jing. The latter was essentially based on mythology - a mixture of scientific knowledge and superstition.
However, Li Shi Zhen strove to eliminate the errors that had accumulated over the centuries in traditional Chinese medicine (TCM). In this way, TCM moved one step closer to becoming a well-founded science, and with it, hand in hand, came our friends the mushrooms.
In the West, it wasn't until Charles de l'Ecluse (1526-1609), a Flemish botanist and physician, that the mushroom was scientifically revived. He published the first monograph on the subject, paving the way for modern mycology.
In 1675, Charles de l'Ecluse's work was taken up by another Fleming, Franciscus Van Sterbeek (1630-1693), who in turn wrote the first guide to fungi. Subsequently, the Swedish Carl Von Linné (1707-1778) revolutionized biology with the publication of Systema naturæ, the first true scientific classification of the mineral, plant and animal worlds.
A leading product
In the 19th century, still from a Western point of view, the mushroom began to be considered a noble product by the Grande cuisine française. Americans followed suit, and it wasn't long before the food was the star of the meal; from the traditional mushroom crust to the subtlest sprinkling of white truffle on a risotto, not to mention the highly prized Japanese shiitake, edible mushrooms have become a culinary staple in the space of just a few years.
In the past, they were often considered exotic and luxurious foods reserved for society's elite. Today, mushrooms are eaten by rich and poor alike - no more social barriers for our long-time friend!
Mushrooms can save us!
In 1928, the English biologist Alexander Fleming (1881-1955) isolated a certain substance from the micromycete Penicillium notatum, which he called "penicillin". One day, on returning from vacation, he noticed that his Petri dishes had been contaminated by a fungus. But around it there was a zone where the bacteria had not grown. He soon realized that the fungus had secreted a bactericidal substance. This was how he discovered the first antibiotic, which a few years later saved thousands of lives during the Second World War.
Inspired by Alexander Fleming and the discovery of penicillin, Japanese professor Akira Endo (1933-) became interested in exploiting the properties of other fungal-derived products. He discovered fungal metabolites that block cholesterol synthesis by inhibiting the enzyme HMG-COA reductase. In 1970, he demonstrated that mevastatin, derived from the micromycete Penicillium citrinum, reduces LDL-cholesterol (bad cholesterol).
Thanks to his extensive research, his work led to the invention of the statin class of drugs for the treatment of hypercholesterolemia. To give you an idea of the scope of his research, statins are now one of the most widely prescribed drugs in the world!
Conclusion
Whether we eat them, worship them, neglect them or study them, mushrooms are much more to man than just fleshy plants. No. They're clearly part of our savoir-faire and savoir-vivre. What's more, it seems they haven't told us everything...
A bright future
Today, mushrooms are the rising stars of therapeutic and cosmetic products, thanks to their many virtues—anti-inflammatory, neurostimulant, anti-stress, and more. In recent years, they’ve attracted growing attention: Could they help fight cancer? What other medicinal compounds do they contain? Can they even replace meat?
One thing is certain: the mushroom is a living organism that has shaped history, will continue to do so in the future, and never ceases to surprise us.
Source
https://www.researchgate.net/publication/353380594_Chapter_8_Mushroom_A_True_Super_Food
Joaquim Poirier Antunes. Mycothérapie : de son usage traditionnel à ses perspectives d’utilisation en pharmacie. Sciences pharmaceutiques. 2019. ffdumas-02446888f : https://dumas.ccsd.cnrs.fr/dumas-02446888/document
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