College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University - Assiut Branch, Assiut, Egypt.
Crit Rev Food Sci Nutr. 2022;62(22):6204-6224. doi: 10.1080/10408398.2021.1898335. Epub 2021 Mar 17.
Phenolic compounds are minor metabolites usually present in mushroom species. Because of their potential advantages for human health, such as antioxidant and other biological activities, these bioactive components have been gaining more interest as functional foods, nutraceutical agents for providing better health conditions. This review aims to comprehensively discuss the recent advances in mushroom phenolic compounds, including new sources, structural characteristics, biological activities, potential uses and its industrial applications as well as the future perspectives. Phenolic acids as well as flavonoids are considered the most common phenolics occurring in mushroom species. These are responsible for its bioactivities, including antioxidant, anti-inflammatory, antitumor, antihyperglycaemic, antiosteoporotic, anti-tyrosinase and antimicrobial activities. Several edible mushroom species with good phenolic content and show higher biological activity were highlighted, in a way for its futuristic applications. Trends on mushroom research highlighting new research areas, such as nanoformulation were discussed. Furthermore, the use of phenolic compounds as nutraceutical and cosmeceutical agents as well as the future perspectives and recommendations were made.
酚类化合物是通常存在于蘑菇物种中的次要代谢物。由于其对人类健康的潜在益处，如抗氧化和其他生物活性，这些生物活性成分作为功能性食品越来越受到关注，作为提供更好健康状况的营养药物。 本综述旨在全面讨论蘑菇酚类化合物的最新进展，包括新来源、结构特征、生物活性、潜在用途及其工业应用以及未来展望。 酚酸和类黄酮被认为是存在于蘑菇物种中的最常见的酚类化合物。 这些酚类化合物负责其生物活性，包括抗氧化、抗炎、抗肿瘤、抗高血糖、抗骨质疏松、抗酪氨酸酶和抗菌活性。 强调了几种具有良好酚含量和更高生物活性的食用蘑菇物种，以期在未来应用。 讨论了蘑菇研究的趋势，突出了新的研究领域，如纳米制剂。 此外，还讨论了酚类化合物作为营养药物和化妆品的用途以及未来的展望和建议。
