Anti-inflammatory properties of polysaccharides from edible fungi on health-promotion: a review
Zhenhua Yin, Juanjuan Zhang, Jingjing Qin, Lin Guo, Qingfeng Guo, Wenyi Kang, Changyang Ma, Lin Chen
Abstract
Edible fungus polysaccharides have garnered significant attention from scholars due to their safety and potential anti-inflammatory activity. However, comprehensive summaries of their anti-inflammatory properties are still rare. This paper provides a detailed overview of the anti-inflammatory effects and mechanisms of these polysaccharides, as well as their impact on inflammation-related diseases. Additionally, the relationship between their structure and anti-inflammatory activity is discussed. It is believed that this review will greatly enhance the understanding of the application of edible fungus polysaccharides in anti-inflammatory treatments, thereby significantly promoting the development and utilization of edible fungi.