Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland.
Molecules. 2023 Jul 14;28(14):5393. doi: 10.3390/molecules28145393.
Medicinal mushrooms, e.g., Lion's Mane ( (Bull.) Pers.), Reishi ( (Curtis) P. Karst.), Chaga ( (Ach. ex Pers.) Pilát), Cordyceps ( (Berk.) G.H. Sung, J.M. Sung, Hywel-Jones and Spatafora), Shiitake ( (Berk.) Pegler), and Turkey Tail ( (L.) Lloyd), are considered new-generation foods and are of growing interest to consumers. They are characterised by a high content of biologically active compounds, including (1,3)(1,6)-β-d-glucans, which are classified as dietary fibre, triterpenes, phenolic compounds, and sterols. Thanks to their low-fat content, they are a low-calorie product and are classified as a functional food. They have a beneficial effect on the organism through the improvement of its overall health and nutritional level. The biologically active constituents contained in medicinal mushrooms exhibit anticancer, antioxidant, antidiabetic, and immunomodulatory effects. In addition, these mushrooms accelerate metabolism, help fight obesity, and slow down the ageing processes thanks to their high antioxidant activity. The vast therapeutic properties of mushrooms are still not fully understood. Detailed mechanisms of the effects of medicinal mushrooms on the human organism still require long-term clinical studies to confirm their nutraceutical effects, their safety of use, and their dosage. Medicinal mushrooms have great potential to be used in the design of innovative functional foods. There is a need for further research on the possibility of incorporating mushrooms into food products to assess the interactions of their bioactive substances with ingredients in the food matrix. This review focuses on the properties of selected medicinal mushrooms and their effects on the human organism and presents current knowledge on the possibilities of their use in the production of functional foods.
药用蘑菇，例如，猴头菇（（Bull.）Pers.）、灵芝（（Curtis）P. Karst.）、桦褐孔菌（（Ach. ex Pers.）Pilát）、冬虫夏草（（Berk.）G.H. Sung、J.M. Sung、Hywel-Jones 和 Spatafora）、香菇（（Berk.）Pegler）和云芝（（L.）Lloyd），被认为是新一代食品，越来越受到消费者的关注。它们的特点是含有丰富的生物活性化合物，包括（1,3）（1,6）-β-d-葡聚糖，被归类为膳食纤维、三萜类化合物、酚类化合物和固醇。由于它们的脂肪含量低，它们是一种低热量的产品，被归类为功能性食品。它们通过改善机体的整体健康和营养水平对机体产生有益的影响。药用蘑菇中含有的生物活性成分具有抗癌、抗氧化、抗糖尿病和免疫调节作用。此外，由于其具有高抗氧化活性，这些蘑菇还能加速新陈代谢，有助于对抗肥胖，减缓衰老过程。蘑菇的广泛治疗特性尚未被完全理解。药用蘑菇对人体的作用的详细机制仍需要长期的临床研究来证实其营养作用、使用安全性和剂量。药用蘑菇在设计创新功能性食品方面具有巨大的潜力。需要进一步研究将蘑菇纳入食品产品的可能性，以评估其生物活性物质与食品基质中成分的相互作用。本综述重点介绍了几种药用蘑菇的特性及其对人体的影响，并介绍了目前关于将其用于功能性食品生产的可能性的知识。
