Healthy function and high valued utilization of edible fungi
Yanrong Zhang, Dawei Wang, Yuetong Chen, Tingting Liu, Shanshan Zhang, Hongxiu Fan, Hongcheng Liu, Yu Li
Abstract
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.