Li Yitong, Chen Hongyu, Zhang Xi
Bannerbio Nutraceuticals Inc., Shenzhen, China.
National Engineering Research Center of Edible Fungi, Key Laboratory of Applied Mycological Resources and Utilization of Ministry of Agriculture, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai, China.
Front Nutr. 2023 Mar 17;10:1159029. doi: 10.3389/fnut.2023.1159029. eCollection 2023.
Morels are valuable mushrooms being used as foods and medical substances for a long history. The commonly cultivated morel species include , and . sextelata in China, and in the US. Morels' nutritional profile mainly consists of carbohydrates, proteins, fatty acids, vitamins, minerals, and organic acids, which are also responsible for its complex sensory attributes and health benefits. The bioactive compounds in morels including polysaccharides, phenolics, tocopherols, and ergosterols contribute to the anti-oxidative abilities, anti-inflammation, immunoprotection, gut health preservation, and anti-cancer abilities. This review depicted on the cultivation of morels, major bioactive compounds of different morel species both from fruit bodies and mycelia, and their health benefits to provide a comprehensive understanding of morels and support the future research and applications of morels as high-value functional food sources.
羊肚菌是珍贵的蘑菇，长期以来被用作食物和药物。在中国，常见的人工栽培羊肚菌品种包括六妹羊肚菌，在美国则有尖顶羊肚菌和黑脉羊肚菌。羊肚菌的营养成分主要包括碳水化合物、蛋白质、脂肪酸、维生素、矿物质和有机酸，这些成分也赋予了它复杂的感官特性和健康益处。羊肚菌中的生物活性化合物，包括多糖、酚类、生育酚和麦角固醇，有助于其抗氧化、抗炎、免疫保护、维护肠道健康和抗癌能力。这篇综述描述了羊肚菌的栽培、不同羊肚菌品种子实体和菌丝体中的主要生物活性化合物及其健康益处，以全面了解羊肚菌，并支持未来将羊肚菌作为高价值功能性食物来源的研究和应用。
