Edible fungus-derived bioactive components as innovative and sustainable options in health promotion

Edible fungi are recognized as the novel superfood due to low fat, high protein and multiple bioactivities. Despite its widespread popularity worldwide, the action mechanisms underlying its health benefits require exploration to clarify its structure-activity relationship and guide future industry practice. This review overviews the biosynthesis of edible fungus-derived active metabolites (polyphenols, terpenoids, lovastatin, and others), and further elaborates the specific molecular mechanisms of beneficial characteristics (anti-diabetic, anti-inflammatory, and neuroprotective properties). Moreover, the functional performance of edible fungi in various food manufacturing domains (meat, plant protein, fermented beverages, etc.) have been discussed. Significantly, current processing techniques, unpleasant sensory experience, potential safety risks, and incomplete by-product utilization system constrain the prevalence of related commodities. Subsequent research should prioritize the innovation of edible fungus-derived bioactive components in food formulations under the premise of mitigating above adverse factors. This paves the way for creating tailored edible fungus-based products in dietary nutrition supplement and chronic disease management.