Champignon do Brasil (Agaricus brasiliensis): Nutrition, Health, Market Demands and Regulatory Concerns

摘要

Agaricus brasiliensis Wasser et al., until recently thought to be Agaricus blazei Murrill is one of the most valued mushrooms in the world market. Although the vast majority of the literature deals with its virtues as a medicinal mushroom, due to its nutritional quality and peculiar characteristics of taste, almond flavour and excellent texture, it has also a large potential as a health and gourmet food, being therefore highly prized. The common name Champignon do Brasil was recently proposed as a reference to the Champignon de Paris (Agaricus bisporus), the most consumed commercial mushroom in the world. Some aspects on its nutritional qualities and gastronomical potential, flavour and taste compounds, potential toxic constituents, medicinal properties claims, market demands and regulatory concerns will be discussed.