食品科学
多酚
抗氧化剂
糖
膳食纤维
生物技术
生物学价值
生物
生物化学
化学
作者
Yanrong Zhang,Wang Da-wei,Yuetong Chen,Tingting Liu,Shanshan Zhang,Hongxiu Fan,Hongcheng Liu,Yu Li
标识
DOI:10.1016/j.fshw.2021.04.003
摘要
Edible fungi are large fungi with high added value that can be utilized as resources. They are rich in high-quality protein, carbohydrate, various vitamins, mineral elements and other nutrients, and are characterized by high protein, low sugar, low fat and low cholesterol. In addition, edible fungi contain a variety of bioactive substances, such as polysaccharides, dietary fiber, steroids, polyphenols, and most of these compounds have antioxidant, anti-tumor and other physiological functions. This review comprehensively discusses the bioactive components and functional characteristics of edible fungi (such as antioxidant, anti-aging, hypolipidemic activities, etc.). Then the recent developments and prospect in the high-valued utilization of edible fungi are discussed and summarized. The objective of this review is to improve the understanding of health-promoting properties of edible fungi, and provide reference for the industrial production of edible fungi-based health products.
科研通智能强力驱动
Strongly Powered by AbleSci AI