Adamska Iwona
Department of Fish, Plant and Gastronomic Technology, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland.
Foods. 2023 Apr 5;12(7):1539. doi: 10.3390/foods12071539.
Sulphur shelf fungus () has so far been largely underestimated as a potential raw material for the food industry. Many studies have demonstrated that the extracts obtained from this mushroom and some of their components have positive effects on human health. They have antioxidant, antibacterial, and anticancer properties and regulate human metabolism and digestive processes. Water extracts also have this effect. In addition, the substances contained in this mushroom have the ability to preserve food by inhibiting the growth of undesirable microorganisms. These properties have led to the situation that in some countries, shelf sulphur fungus is legally recognized as a raw material that meets the requirements of the food and processing industries. This paper is a review of the latest information (mainly for the period 2016-2023) on the chemical composition and the possibility of using in the food industry and in medicine.
硫磺多孔菌（）迄今为止在很大程度上被低估为食品工业的潜在原材料。许多研究表明，从这种蘑菇中提取的提取物及其一些成分对人体健康有积极影响。它们具有抗氧化、抗菌和抗癌特性，并调节人体新陈代谢和消化过程。水提取物也有这种作用。此外，这种蘑菇中含有的物质有能力通过抑制不良微生物的生长来保存食物。这些特性导致了在一些国家，硫磺多孔菌被法律认可为符合食品和加工业要求的原材料。本文是对关于硫磺多孔菌的化学成分以及在食品工业和医学中使用可能性的最新信息（主要是2016 - 2023年期间）的综述。
