Ganoderma is a worldwide distributed genus of polyporoid fungi causing white-rot. The sporocarps of these species are popular drug in the traditional medicine of the Far East. Although several species are proven to contain chemicals of different biological activities, only Ganoderma lucidum is cultivated on the large scale. It is an important goal of mushroom growing to involve genetically diverse strains in this field of industry (e.g. for Agaricus, Pleurotus), thus the range of cultivated Ganoderma species should also be broadened in the future. Within the Carpathian Basin, we have the possibility to isolate strains from 6 species beside G. lucidum: G. adspersum, G. applanatum (syn. G. lipsiense), G. carnosum (syn. G. atkinsonii), G. cupreolaccatum (G. pfeifferi), G. resinaceum and G. valesiacum. In the present review, by describing the taxonomical status and the ecological characteristic of the species, we depict the biological background of the medicinal potential, as well as the cultivation possibilities (both sporocarp production and liquid mycelia cultures) of these species.
Due to the shift in consumer behaviour, the proportion of well informed, conscious consumers has been growing steadily, and functional foods with their capacity to protect health have been gaining more and more ground. To achieve market success in the field of functional foods, producers should be able to communicate information effectively concerning health issues and their newly developed product should indeed meet consumer expectations. The aim of our study was to identify and define the components of the dimensions of consumer attitudes in Hungary together with the barriers and motivators of health behaviour. Our research also examined how these factors influence consumer willingness to consume functional foods. Our surveys were carried out in focus groups of health-conscious (n=8) and not health-conscious (n=8) consumers. Our findings confirmed the adequacy of the international dual model, regarding the attitudes of Hungarian consumers towards functional food. Moreover, we also explored the most popular health food categories and sources of information on nutrition.
Authors:M. Aloudat, A. Papp, N. Magyar, L. Simon Sarkadi, and A. Lugasi
The purpose of this study was to compare the energy content and macronutrients of forty main popular traditional and modern meals in both Jordan and Hungary with the national and international recommendations. The calculation of energy content and macronutrients were done on traditional and modern recipes by two diﬀerent softwares (ESHA and NutriComp). Neither Jordanian nor Hungarian foods met the recommended energy content (35% of daily energy intake, 8400 kJ for energy intake). The recipes of both nations are characterised by higher protein, fat, and salt contents than WHO recommendation, a lower ﬁbre content, and sugar content within the recommended limits. The fat energy ratio and saturated fatty acid content of Hungarian recipes are signiﬁcantly higher than WHO recommendation. In general, Jordanian meals were more likely to meet the inclusion criteria. In conclusion, neither Jordanian nor Hungarian traditional and popular meals meet the international nutritional recommendations for a healthy diet, however, the composition of the real dishes may diﬀer signiﬁcantly from the recipes depending on the available ingredients and chosen kitchen technology.