Araújo Patrícia Lima, Araújo Ediana da Silva, Barreto Erika Mayra de Almeida, Alves José Luiz de Brito, Souza Kamylla Mylena, Freire Micaelle Oliveira de Luna, Souza Rayane Maria Pessoa de, Pereira Fillipe de Oliveira
Postgraduate Program in Nutritional Sciences, Federal University of Paraíba, João Pessoa, Brazil.
Fungi Research Group, Academic Unit of Health, Education and Health Center, Federal University of Campina Grande, Cuité, Brazil.
Compr Rev Food Sci Food Saf. 2025 Sep;24(5):e70279. doi: 10.1111/1541-4337.70279.
Pleurotus mushrooms are fungi widely consumed due to their high nutritional value and potential applications as nutraceuticals. Their sustainable cultivation and rich composition of bioactive compounds provide significant health benefits. This review examines the scientific evidence regarding the safety, efficacy, and nutraceutical potential of Pleurotus species, focusing on their effects on various human diseases. The review incorporates findings from preclinical, clinical studies, and nutraceutical formulations related to innovative Pleurotus-based products. Preclinical studies have shown that Pleurotus species can reduce inflammatory markers, modulate gut microbiota, and improve lipid and glucose metabolism. As a result, these mushrooms exhibit potential hypoglycemic, anti-obesity, hepatoprotective, neuroprotective, anti-atherogenic, and anticancer properties, along with possible benefits for preventing Alzheimer's disease. Clinical trials suggest that consuming Pleurotus has a positive effect on metabolic parameters in healthy individuals and patients with chronic conditions. However, the variability among studies and the absence of standardized nutraceutical formulations hinder definitive conclusions about their therapeutic efficacy. Despite the promising potential of Pleurotus mushrooms in the nutraceutical sector, future research should focus on developing standardized formulations, optimizing bioavailability, expanding clinical trials, exploring the diversity of native species, and uncovering the underlying mechanisms of action to establish their practical application as nutraceuticals.
平菇是一种因营养价值高且具有作为营养保健品的潜在应用价值而被广泛食用的真菌。它们的可持续栽培以及丰富的生物活性化合物成分带来了显著的健康益处。本综述考察了有关平菇物种的安全性、功效及营养保健潜力的科学证据，重点关注其对各种人类疾病的影响。该综述纳入了与创新型平菇基产品相关的临床前研究、临床研究及营养保健品配方的研究结果。临床前研究表明，平菇物种可降低炎症标志物水平、调节肠道微生物群，并改善脂质和葡萄糖代谢。因此，这些蘑菇具有潜在的降血糖、抗肥胖、保肝、神经保护、抗动脉粥样硬化和抗癌特性，以及预防阿尔茨海默病的可能益处。临床试验表明，食用平菇对健康个体和慢性病患者的代谢参数有积极影响。然而，研究之间的差异以及缺乏标准化的营养保健品配方阻碍了就其治疗效果得出明确结论。尽管平菇在营养保健品领域具有广阔的潜力，但未来的研究应侧重于开发标准化配方、优化生物利用度、扩大临床试验、探索本地物种的多样性以及揭示其潜在作用机制，以确立它们作为营养保健品的实际应用价值。
