God's Mushroom (Agaricus subrufescens)

Mushrooms are macro fungi that are saprophytic and produce prominent sporocarps (fruiting bodies). A mushroom generates big sporocarp, which is regarded as a popular food due to its low caloric content and high mineral, fibre and protein content (Firenzuoli et al., 2008). Around AD 600, historical documentation of the intentional cultivation of edible mushrooms began. However, the identification of new species or strains has yielded little results and mushroom experts are devoting considerable effort to domesticate more strains. Since 1900, Pleurotus ostreatus, the first species of edible mushroom, has been cultivated, followed by Pleurotus sajor-caju in 1974. Both species have been traditionally utilised around the world as healthy food and as medicinal sources, including antioxidant activity (Kumari et al., 2011). The output of Agaricus button mushrooms ranks top in India and globally. More than 3,000 species are recognised as edible mushrooms (Rajaratnam et al., 2012). There are minimal carbohydrates and fats in button mushrooms. Still, they are rich in proteins, vitamins A and D, vitamin B5, vitamin B12, vitamin C and minerals like phosphorus, potassium, iron, etc. In addition, the mushroom contains vital vitamins, fibres, and amino acids, particularly L-lysine and L-tryptophan, for treating diabetes and cardiac patients. Identifying edible mushrooms correctly is essential for productive exploration. All macro-basidiomycete edible fungi are rich in vitamin B, vitamin C and ergosterol (Wisitrassameewong et al., 2012). Recently, scientists from all over the world have placed a greater emphasis on identification of biomolecules from edible mushrooms, as they become attractive for the development of new products for health therapy and are also viewed as a potential alternative for medicinal applications, with a particular emphasis on their significance in anticancer treatment (Ramberg et al., 2010; Sweet et al., 2013). Wasser (2002) examined the antitumour and immunomodulatory effects of bioactive substances extracted from numerous edible mushrooms. In addition, edible mushrooms have attracted many antifungal, antibacterial, antiviral, antioxidant, antidiabetic, anti-allergic, antimitogenic, anti-hypertensive and anti-hypercholesterolemic properties based on the various characteristics of their medicinal value. They have higher applications in antitumour and anti-inflammatory activity. Over the last few decades, numerous new taxa of mushrooms have evolved, mainly for therapeutic and nutritional purposes. One form of this kind of mushroom is the sun mushroom, also known as Agaricus subrufescens Peck, Agaricus blazei (Murrill) ss. Heinemann, Agaricus brasiliensis Wasser et al. All of these names have been attributed to the same species. For a significant number of years, this species has been grown in Brazil on a more modest scale.