Healthy function and high valued utilization of edible fungi
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2021-07-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021000501 |
| _version_ | 1797725086657019904 |
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| author | Yanrong Zhang Dawei Wang Yuetong Chen Tingting Liu Shanshan Zhang Hongxiu Fan Hongcheng Liu Yu Li |
| author_facet | Yanrong Zhang Dawei Wang Yuetong Chen Tingting Liu Shanshan Zhang Hongxiu Fan Hongcheng Liu Yu Li |
| author_sort | Yanrong Zhang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T10:26:03Z |
| format | Article |
| id | doaj.art-d5e1ee0d94164e6aac62412b6c979bb4 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T10:26:03Z |
| publishDate | 2021-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-d5e1ee0d94164e6aac62412b6c979bb42023-09-02T09:44:05ZengTsinghua University PressFood Science and Human Wellness2213-45302021-07-01104408420Healthy function and high valued utilization of edible fungiYanrong Zhang0Dawei Wang1Yuetong Chen2Tingting Liu3Shanshan Zhang4Hongxiu Fan5Hongcheng Liu6Yu Li7School 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, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, ChinaSchool 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, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, ChinaSchool 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, ChinaEngineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun 130118, China; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2213453021000501Edible fungiFunctional componentsProcessing and utilizationHigh valued utilization |
| spellingShingle | Yanrong Zhang Dawei Wang Yuetong Chen Tingting Liu Shanshan Zhang Hongxiu Fan Hongcheng Liu Yu Li Healthy function and high valued utilization of edible fungi Food Science and Human Wellness Edible fungi Functional components Processing and utilization High valued utilization |
| title | Healthy function and high valued utilization of edible fungi |
| title_full | Healthy function and high valued utilization of edible fungi |
| title_fullStr | Healthy function and high valued utilization of edible fungi |
| title_full_unstemmed | Healthy function and high valued utilization of edible fungi |
| title_short | Healthy function and high valued utilization of edible fungi |
| title_sort | healthy function and high valued utilization of edible fungi |
| topic | Edible fungi Functional components Processing and utilization High valued utilization |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021000501 |
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