@article{Zhang2021, author = {Yanrong Zhang and Dawei Wang and Yuetong Chen and Tingting Liu and Shanshan Zhang and Hongxiu Fan and Hongcheng Liu and Yu Li}, title = {Healthy function and high valued utilization of edible fungi}, year = {2021}, journal = {Food Science and Human Wellness}, volume = {10}, number = {4}, pages = {408-420}, keywords = {Edible fungi, Functional components, Processing and utilization, High valued utilization}, url = {https://www.sciopen.com/article/10.1016/j.fshw.2021.04.003}, doi = {10.1016/j.fshw.2021.04.003}, 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.} }