Healthy function and high valued utilization of edible fungi

• Published in: Food science and human wellness Vol. 10; no. 4; pp. 408 - 420
• Main Authors: Zhang, Yanrong, Wang, Dawei, Chen, Yuetong, Liu, Tingting, Zhang, Shanshan, Fan, Hongxiu, Liu, Hongcheng, Li, Yu
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.07.2021; Tsinghua University Press
• Subjects: antioxidants; cholesterol; dietary fiber; Edible fungi; food science; Functional components; health promotion; High valued utilization; humans; polyphenols; polysaccharides; Processing and utilization; sugars; Processing and utilization; High valued utilization; Functional components; Edible fungi
• ISSN: 2213-4530; 2213-4530
• DOI: 10.1016/j.fshw.2021.04.003

Edible fungi are large fungi with high added value that can be utilized as resources. They are rich in high-quality protein, carbohydrate, various vitamins, mineral elements and other nutrients, and are characterized by high protein, low sugar, low fat and low cholesterol. In addition, edible fungi contain a variety of bioactive substances, such as polysaccharides, dietary fiber, steroids, polyphenols, and most of these compounds have antioxidant, anti-tumor and other physiological functions. This review comprehensively discusses the bioactive components and functional characteristics of edible fungi (such as antioxidant, anti-aging, hypolipidemic activities, etc.). Then the recent developments and prospect in the high-valued utilization of edible fungi are discussed and summarized. The objective of this review is to improve the understanding of health-promoting properties of edible fungi, and provide reference for the industrial production of edible fungi-based health products.