Agaricus subrufescens, often called the almond mushroom, is an edible fungus known for its distinct sweet taste and almond-like fragrance. It has gained attention in various cultures for its potential health applications.
Identification and Natural Habitat
Agaricus subrufescens is characterized by a cap ranging from 5 to 25 centimeters in diameter, initially hemispherical and flattening with age. Its color varies from white to grayish or dull reddish-brown, with a surface covered in fine, silk-like fibers that may develop into small scales. The white flesh has a “green nuts” taste and an almond odor. Gills are free from the stalk, narrow, and closely spaced, changing from whitish to pinkish, then to black-brown as spores mature. The stalk can be 6 to 15 centimeters long and 1 to 4 centimeters thick, sometimes appearing bulbous at its base.
This fungus is a saprobe, meaning it obtains nutrients from decaying organic matter, and commonly grows on rotting leaves. It is often found at the edges of forests and parks. Initially discovered in North America in 1893, it has since been found globally, including South America, Europe, Hawaii, and Thailand. It thrives in warmer temperatures and can be cultivated in composted substrates or garden beds, often under the shade of taller plants.
Key Bioactive Compounds
Agaricus subrufescens contains a range of bioactive compounds. Polysaccharides, especially beta-glucans, are prominent compounds, known for their structural roles in fungal cell walls and biological activities.
The mushroom also contains ergosterols, precursors to vitamin D2. Its fruiting bodies are 89–91% water, with approximately 48% crude protein and 18% carbohydrates on a dry matter basis; lipid content is low at about 0.5%. It also contains minerals such as potassium, phosphorus, calcium, magnesium, and zinc. The almond aroma is attributed to compounds like benzaldehyde, benzyl alcohol, benzonitrile, and methyl benzoate.
Health Applications and Traditional Use
Agaricus subrufescens has a history of traditional use in various cultures, including Brazil, China, France, and the USA, where it has been used as a health food and in alternative medicine. Modern research continues to explore its potential health applications. The mushroom is often associated with immune support, a benefit attributed in part to its beta-glucan content.
Studies have explored the mushroom’s influence on cellular processes, with research indicating that extracts affect tumor cells in laboratory settings. For instance, ethanol/water or n-hexane extracts have been shown to induce apoptosis, a form of programmed cell death, in human leukemia cells in vitro.
The mushroom is also examined for properties that support overall well-being. Its traditional use points to a broader application in promoting health. The focus remains on understanding how the mushroom’s compounds contribute to various physiological functions, extending beyond specific disease treatments to general health maintenance.
Forms of Consumption and Precautions
Agaricus subrufescens is consumed in various forms, both as a food and as a dietary supplement. It is suitable for culinary applications and can be incorporated into dishes or consumed as part of a balanced diet.
As a dietary supplement, Agaricus subrufescens is available in preparations such as extracts or powdered forms. It is advisable to start with small amounts to assess individual tolerance. While considered edible for most people, specific populations, such as pregnant or breastfeeding individuals, or those with underlying medical conditions, should exercise caution. Consulting a healthcare professional before incorporating Agaricus subrufescens into one’s diet, especially in supplement form, is recommended to ensure it aligns with individual health needs and to avoid potential interactions with medications.