Phan Chia-Wei, David Pamela, Sabaratnam Vikineswary
1 Mushroom Research Centre, Institute of Biological Sciences, Faculty of Science, University of Malaya , Kuala Lumpur, Malaysia .
2 Department of Anatomy, Faculty of Medicine, University of Malaya , Kuala Lumpur, Malaysia .
J Med Food. 2017 Jan;20(1):1-10. doi: 10.1089/jmf.2016.3740.
There is an exponential increase in dementia in old age at a global level because of increasing life expectancy. The prevalence of neurodegenerative diseases such as dementia and Alzheimer's disease (AD) will continue to rise steadily, and is expected to reach 42 million cases worldwide in 2020. Despite the advancement of medication, the management of these diseases remains largely ineffective. Therefore, it is vital to explore novel nature-based nutraceuticals to mitigate AD and other age-related neurodegenerative disorders. Mushrooms and their extracts appear to hold many health benefits, including immune-modulating effects. A number of edible mushrooms have been shown to contain rare and exotic compounds that exhibit positive effects on brain cells both in vitro and in vivo. In this review, we summarize the scientific information on edible and culinary mushrooms with regard to their antidementia/AD active compounds and/or pharmacological test results. The bioactive components in these mushrooms and the underlying mechanism of their activities are discussed. In short, these mushrooms may be regarded as functional foods for the mitigation of neurodegenerative diseases.
由于预期寿命的增加，全球老年痴呆症呈指数级增长。痴呆症和阿尔茨海默病（AD）等神经退行性疾病的患病率将继续稳步上升，预计到2020年全球将达到4200万例。尽管药物治疗有所进步，但这些疾病的管理在很大程度上仍然无效。因此，探索新型天然营养保健品以减轻AD和其他与年龄相关的神经退行性疾病至关重要。蘑菇及其提取物似乎具有许多健康益处，包括免疫调节作用。一些可食用蘑菇已被证明含有稀有和奇特的化合物，这些化合物在体外和体内对脑细胞均有积极作用。在本综述中，我们总结了关于可食用和烹饪用蘑菇的抗痴呆/AD活性化合物和/或药理测试结果的科学信息。讨论了这些蘑菇中的生物活性成分及其活性的潜在机制。简而言之，这些蘑菇可被视为减轻神经退行性疾病的功能性食品。
