A Randomized Controlled Trial on Pleurotus eryngii Mushrooms with Antioxidant Compounds and Vitamin D2 in Managing Metabolic Disorders
, Aristea Gioxari 1,2, Dimitra Z. Lantzouraki 3, George Sotiroudis 3, Konstantinos Tsiantas 4, Thalia Tsiaka 3,4, Dimitra Tagkouli 1, Chara Tzavara 1, Lefteris Lachouvaris 5, Georgios I. Zervakis 6, Nick Kalogeropoulos 1, Panagiotis Zoumpoulakis 3,4 and Andriana C. Kaliora 1,*Round 1
Reviewer 1 Report
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Reviewer 2 Report
The authors report a RCT on the effect of mushrooms Pleurotus eryngii (prepared snacks) on metabolic parameters and vitamin D levels in metabolically unhealthy (obese) patients. They find an increase in Vitamin D2 and an improvement of lipid profile.
The findings are of clinical significance, but the study period is rather short (3 months).
Did the participants experience any side effects of the mushroom snack?
What are the costs of such a mushroom snack?
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Reviewer 3 Report
Dear Editors
Dear Authors
The presented manuscript entitled "A randomized controlled trial on Pleurotus eryngii mushrooms with antioxidant compounds and vitamin D2 in managing metabolic disorders" concerns the effects of the consumption of thermally processed P. eryngii on improving biochemical, inflammatory, oxidative stress and lifestyle parameters.
The research presented is well-planned, reliably described, and accompanied by numerous graphics.
As a reviewer, I have the following questions:
Due to the chemical composition of Pleurotus eryngii being well described in the scientific literature, the Authors should explain which specific compounds are responsible for the listed effects.
The chemical composition generally refers to untreated material. Do temperature-treated fruiting bodies have the same chemical composition?
I recommend this manuscript for publication in Antioxidants after these few explanations.
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