Functional properties, health benefits, and biotechnological applications of the oyster mushroom (Pleurotus ostreatus): A comprehensive review

Pleurotus ostreatus , commonly known as the “multi-purpose mushroom,” is an edible fungus distinguished by its unique convergence of nutritional, medicinal, and environmental attributes. In recent years, it has emerged as one of the most extensively studied and widely cultivated mushroom species, owing to its broad substrate adaptability and low input requirements. This review consolidates current knowledge of its nutritional composition and phytochemical profile, emphasising a diverse array of bioactive compounds with antimicrobial, anticancer, antioxidant, antidiabetic, anti-arthritic, and antiviral activities. The species is increasingly recognised as a functional food and a sustainable reservoir of bioactive molecules with significant potential for pharmaceutical applications. Emerging evidence also suggests its role in promoting mental health and overall well-being. The review further explores the interface between P. ostreatus and nanobiotechnology, as well as its potential applications. P . ostreatus secretes a spectrum of oxidative and ligninolytic enzymes, including lignin peroxidase, manganese peroxidase, laccases, and cellulases, enabling the degradation of pesticides, recalcitrant hydrocarbons, complex lignin polymers, and industrial pollutants. The multifaceted significance of P. ostreatus across functional foods, nutraceuticals, nanotechnology, therapeutics, and bioremediation positions it as an underexploited yet powerful platform for sustainable development, with strong potential to contribute to achieving the United Nations Sustainable Development Goals (2, 3, and 17).