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Review Article | Open Access

Ganoderma lucidum: a comprehensive review of phytochemistry, efficacy, safety and clinical study

Sijia WuaSiyuan ZhangaBo PengaDechao TanaMingyue WuaJinchao Weia( )Yitao Wanga( )Hua Luoa,b,c( )
Macau Centre for Research and Development in Chinese Medicine, State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao SAR 999078, China
College of Pharmacy, Guangxi Medical University, Nanning 530021, China
Guangxi University of Chinese Medicine, Nanning 530001, China

Peer review under responsibility of Tsinghua University Press.

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Highlights

• Recent progress in chemical constituents, pharmacology, pre-clinical and clinical studies of Ganoderma lucidum is systematically reviewed.

• Chemical structures, characterization and quality control methods of small molecular and macromolecular substances in Ganoderma lucidum are summarized.

• Pharmacological effect, clinical trials and future perspects of Ganoderma lucidum are discussed.

Abstract

Ganoderma lucidum, one of the most well-known edible fungi, is believed to be very benef icial for longevity and vitality. A long usage history suggests that G. lucidum has various clinical therapeutic effects. And experimental studies have confirmed that G. lucidum has multiple pharmacological effects, including antitumor, anti-microbial, anti-HIV protease, and antidiabetic activity and so on. With the deepening of research, more than 300 compounds have been isolated from G. lucidum. There is an increasing population of G. lucidum-based products, and its international development is expanding. Currently, G. lucidum has drawn much attention to its chemical composition, therapeutic effect, clinical value, and safety. This paper provides a comprehensive review of these aspects to enhance the global promotion of G. lucidum.

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Food Science and Human Wellness
Pages 568-596

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Cite this article:
Wu S, Zhang S, Peng B, et al. Ganoderma lucidum: a comprehensive review of phytochemistry, efficacy, safety and clinical study. Food Science and Human Wellness, 2024, 13(2): 568-596. https://doi.org/10.26599/FSHW.2022.9250051

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Received: 27 August 2022
Revised: 15 September 2022
Accepted: 22 September 2022
Published: 25 September 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).