Prevention and control effects of edible fungi and their active ingredients on obesity: An updated review of research and mechanism
Guoze Wang, Yi Wang, Binbin Wang, Min Su, Shi Zhou, Peng Luo, Lei Chen
Abstract
Obesity is positively correlated with the occurrence of many chronic diseases, and its incidence has increased at an astonishing rate in the recent two decades. Strategies based on dietary modification to prevent and treat obesity are low-cost, widely available, and highly scalable. Edible fungi are rich in variety, high in nutritional value, and contain a variety of active ingredients. Based on this, this paper briefly describes the molecular mechanisms of obesity development and the more common active ingredients in edible fungi. It also outlines how active ingredients can reduce the body's energy intake by suppressing appetite, reduce lipid synthesis, and promote lipolysis by affecting lipase activity and regulating genes and pathways related to lipid synthesis and catabolism. And improve inflammation and regulate intestinal microbiota and its metabolites to prevent and treat obesity and its metabolic syndrome. The paper aims to provide a theoretical reference for the research and development of anti-obesity functional foods.