Consumption of mushroom may reduce the risk of cancers as they are rich of antioxidants

A mushroom is a fruiting body of a fungus. It bears spores. It normally grows above ground on soil or other food sources. Whether it is edible or not, it is a delicacy to be enjoyed by all.

The name is often associated with the white button one (Agaricus bisporus). However, this term is also used to describe all gilled fungi. The gills are located on the underside of the cap. When the spores mature, they send out hypha. The hyphae of two spawns begin the sexual process, and the new one are known as mushrooms. The spore is a single cell that can be produced by a mushroom. The spore is produced from two hyphae. This is the reproductive process of this fruit. A spore is produced when two or more hyphae grow together. This process requires special spore-producing cells that can last hundreds of years. The body of a fruit stores nutrients and other essential compounds and produces it when conditions are right.

While they are closely related to other fungi, they have special characteristics. Their structure allows them to produce and disperse spores. As single cells, the hyphae send out two hyphae that can mate with each other. Moreover, a mature spore can reproduce spores. The spawning process is a complex one and requires specialized cells in the hyphae.

Another benefit of this fruit is their high concentration of antioxidants. These compounds help the body eliminate free radicals, which are toxic byproducts of metabolism. When they build up in the body, they can cause oxidative stress, which can damage body cells and lead to various health problems. Some studies have also found that the presence of antioxidants and selenium in them can lower the risk of developing cancer. A good source of antioxidants is always a good thing.