A critical review on the health promoting effects of mushrooms nutraceuticals

作     者：Gaoxing Ma Wenjian Yang Liyan Zhao Fei Pei Donglu Fang Qiuhui Hu 

作者机构：College of Food Science and TechnologyNanjing Agricultural UniversityNanjingJiangsu210095China College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance&EconomicsNanjingJiangsu 210023China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2018年第7卷第2期

页      面：125-133页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：This work was supported by China Agriculture Research System(CARS-20) 

主　　题：Mushrooms Bioactive nutraceuticals Health benefits Functional mechanisms Gut microbiota regulation 

摘      要：Extensive elucidations focusing on the efficient health promoting properties and high nutritional values of mushrooms have been expanded dynamically from the past few *** to its high quality of proteins,polysaccharides,unsaturated fatty acids,mineral substances,triterpenes sterols and secondary metabolites,mushrooms have always been appreciated for their vital role in protecting and curing various health problems,such as immunodeficiency,cancer,inflammation,hypertension,hyperlipidemia,hypercholesterolemia and ***,investigations in recent years have revealed the correlations between the health-promoting benefits and gut microbiota regulating effects induced by the mushrooms *** on the immense role in the nutritional and health benefits displayed by mushrooms have become an emergent task to *** present article overviewed and compiled the latest information correlated to the health benefits and underlying functional mechanisms of mushroom nutraceuticals,and concluded that the supplementation of mushrooms as a dietary composition could become a natural adjuvant for the prevention and treatment of several health diseases.