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Food Science and Human Wellness 2013, 2(3-4): 162-166 https://doi.org/10.1016/j.fshw.2013.08.001
Review Article | Open Access | Issue | Published: 16 August 2013

Mini-review on edible mushrooms as source of dietary fiber: Preparation and health benefits

Show Author's Information Peter C.K. Cheung( )
Food and Nutritional Sciences, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Preparation, Dietary fiber, Edible mushrooms, Health benefits
Cite this article:
Cheung PC. Mini-review on edible mushrooms as source of dietary fiber: Preparation and health benefits. Food Science and Human Wellness, 2013, 2(3-4): 162-166. https://doi.org/10.1016/j.fshw.2013.08.001
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Abstract Full text About this article

Dietary fiber and high-fiber food products have attracted great attention because of their significant health benefits to consumers. Mushrooms are valuable resources for food, medicine and nutraceuticals. Edible mushroom is considered as a novel source of dietary fiber. The dietary fiber content and composition in edible mushroom vary greatly with its morphological stages including fruit body, mycelium and sclerotium. The focus of this mini-review is on the preparation of dietary fiber from edible mushroom with emphasis on the sclerotium which has the highest level of non-starch polysaccharides. The possible health benefits of mushroom dietary fiber in relationship with boosting the immune system, anticancer functions as well as the control of blood lipids and glucose levels are also discussed.


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About this article

Mini-review on edible mushrooms as source of dietary fiber: Preparation and health benefits

Show Author's information Peter C.K. Cheung( )
Food and Nutritional Sciences, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

Dietary fiber and high-fiber food products have attracted great attention because of their significant health benefits to consumers. Mushrooms are valuable resources for food, medicine and nutraceuticals. Edible mushroom is considered as a novel source of dietary fiber. The dietary fiber content and composition in edible mushroom vary greatly with its morphological stages including fruit body, mycelium and sclerotium. The focus of this mini-review is on the preparation of dietary fiber from edible mushroom with emphasis on the sclerotium which has the highest level of non-starch polysaccharides. The possible health benefits of mushroom dietary fiber in relationship with boosting the immune system, anticancer functions as well as the control of blood lipids and glucose levels are also discussed.

Keywords: Preparation, Dietary fiber, Edible mushrooms, Health benefits

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Received: 10 July 2013
Revised: 23 July 2013
Accepted: 02 August 2013
Published: 16 August 2013
Issue date: December 2013

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© 2013 Beijing Academy of Food Sciences.

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