Over the last two decades, edible mushrooms have been considered one of the most prominent functional foods. They have earned this reputation based on a body of information demonstrating that edible mushrooms are excellent sources of fiber, essential oils, protein (including all the essential amino acids), vitamins, minerals, lectins, and bioactive compounds. In addition, edible mushrooms possess bioactive compounds that confer various biological activities, including antioxidant, anticancer, antibacterial, antiviral, immunomodulatory, immunosuppressive, anti-allergic, anti-inflammatory, and anti-cholesterol activities. Over recent decades, mushroom technology has significantly advanced in Iran and has found a commendable place in the market. However, what is currently more known about mushrooms is their protein content, whilst their other significant medicinal or nutritional properties are largely overlooked. Therefore, there is apparently a low public awareness on specific medical properties of mushrooms.
Industrial Fungi Biotechnology Research Department has launched semi-pilot scale production of various edible and medicinal mushrooms. In addition it produces other related products, including commercial spawn, maternal spawn and mycelial mother cultures.