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Bioactive compounds from mushrooms: Emerging bioresources of food and nutraceuticals

Food Bioscience 2022年第6期50卷 1349-1366页

作者： Harpreet kour Divjot kour satvinder kour Shaveta Singh Syed Azhar Jawad Hashmi Ajar Nath Yadav Krishan Kumar Yash Pal Sharma Amrik Singh Ahluwalia Department of Botany University of JammuJammu180006India Department of Microbiology Akal College of Basic SciencesEternal UniversityBaru SahibSirmaur173101India Department of Biotechnology Dr.Khem Singh Gill Akal College of AgricultureEternal UniversityBaru SahibSirmaur173101India Department of Food Technology Dr.Khem Singh Gill Akal College of AgricultureEternal UniversityBaru SahibSirmaur173101India Department of Botany Akal College of Basic SciencesEternal UniversityBaru SahibSirmaur173101India

Mushrooms have been an indispensable element of the human culture since antiquity and are cherished all over the globe for their nutritive and therapeutic benefits. Being acknowledged as “the new superfood” of the future, they are a cardinal component of human diet for boosting health status and well being. Mushrooms are endowed with antioxidant, antimicrobial, anticancer, prebiotic, antidiabetic, and anti-inflammatory activities, upholding a great therapeutic potential and a huge spectrum of clinical applications. The wide ranges of bioactive compounds including polysaccharides, polysaccharides protein complexes, peptides and proteins, terpenoids and phenolic compounds have been reported from diverse groups of mushroom. Laden with a wealth of nutrients and innumerable biomolecules of therapeutic worth, they are internationally appreciated and envisaged as world's largest untapped resources of dietary supplements. In the recent years, owing to significant healthier lifestyle changes, dietary practices of people and consumers opting for immunity enhancing supplements especially during the COVID-19 pandemic, the yearning for mushroom based nutraceuticals and functional foods is on rise. This review gives comprehensive details on the biodiversity of mushrooms, its nutritional and medicinal importance, secondary metabolites especially of nutraceuticals and pharmaceutical potential, and their role as bioactive agents and application in preparing mushroom based value-added products.

关键词： Anti cancer compounds Bioactive compounds Biodiversity Food industry Mushrooms Nutraceuticals Nutritive value

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