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Food Science and Human Wellness 2021, 10(4): 408-420 https://doi.org/10.1016/j.fshw.2021.04.003
Review Article | Open Access | Issue | Published: 04 June 2021

Healthy function and high valued utilization of edible fungi

Show Author's Information Yanrong Zhanga,b,1,  Dawei Wanga,c,1,  Yuetong Chena,c,  Tingting Liua,b,  Shanshan Zhanga,c,  Hongxiu Fana,c,  Hongcheng Liua,b,  Yu Lid( )
School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China
Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun 130118, China

Peer review under responsibility of KeAi Communications Co., Ltd]]>

Keywords:
Edible fungi, Functional components, Processing and utilization, High valued utilization
Cite this article:
Zhang Y, Wang D, Chen Y, et al. Healthy function and high valued utilization of edible fungi. Food Science and Human Wellness, 2021, 10(4): 408-420. https://doi.org/10.1016/j.fshw.2021.04.003
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Abstract Full text About this article

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.


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About this article

Healthy function and high valued utilization of edible fungi

Show Author's information Yanrong Zhanga,b,1, Dawei Wanga,c,1, Yuetong Chena,c, Tingting Liua,b, Shanshan Zhanga,c, Hongxiu Fana,c, Hongcheng Liua,b, Yu Lid( )
School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China
Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun 130118, China

Peer review under responsibility of KeAi Communications Co., Ltd]]>

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.

Keywords: Edible fungi, Functional components, Processing and utilization, High valued utilization

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Received: 11 October 2020
Revised: 03 December 2020
Accepted: 03 December 2020
Published: 04 June 2021
Issue date: July 2021

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