揭示蘑菇生物活性化合物在阿尔茨海默病中的治疗潜力。

Unveiling the Therapeutic Potentials of Mushroom Bioactive Compounds in Alzheimer's Disease.

作者信息

Li Na, Li Hongbo, Liu Zhenbin, Feng Gao, Shi Chunyang, Wu Yue

机构信息

College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.

School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.

出版信息

Foods. 2023 Aug 7;12(15):2972. doi: 10.3390/foods12152972.

Alzheimer's disease (AD) stands as a prevailing neurodegenerative condition (NDs), leading to the gradual deterioration of brain cells and subsequent declines in memory, thinking, behavior, and emotion. Despite the intensive research efforts and advances, an effective curative treatment for the disease has not yet been found. Mushrooms, esteemed globally for their exquisite flavors and abundant nutritional benefits, also hold a wealth of health-promoting compounds that contribute to improving AD health. These compounds encompass polysaccharides, proteins, lipids, terpenoids, phenols, and various other bioactive substances. Particularly noteworthy are the potent neuroprotective small molecules found in mushrooms, such as ergothioneine, erinacine, flavonoids, alkaloids, ergosterol, and melanin, which warrant dedicated scrutiny for their therapeutic potential in combating AD. This review summarizes such positive effects of mushroom bioactive compounds on AD, with a hope to contribute to the development of functional foods as an early dietary intervention for this neurodegenerative disease.

阿尔茨海默病（AD）是一种常见的神经退行性疾病（NDs），会导致脑细胞逐渐退化，进而引起记忆力、思维、行为和情绪下降。尽管进行了大量研究并取得了进展，但尚未找到针对该疾病的有效治疗方法。蘑菇因其美味和丰富的营养益处而在全球备受推崇，还含有大量有助于改善AD健康的促进健康的化合物。这些化合物包括多糖、蛋白质、脂质、萜类化合物、酚类以及各种其他生物活性物质。特别值得注意的是蘑菇中发现的具有强大神经保护作用的小分子，如麦角硫因、erinacine、黄酮类化合物、生物碱、麦角固醇和黑色素，它们在对抗AD方面的治疗潜力值得专门研究。本综述总结了蘑菇生物活性化合物对AD的这些积极作用，希望有助于开发功能性食品，作为对这种神经退行性疾病的早期饮食干预措施。