Anti-inflammatory properties of edible mushrooms: A review

作者：Muszynska Bozena^*; Grzywacz Kisielewska Agata; Kala Katarzyna; Gdula Argasinska Joanna

来源：Food Chemistry, 2018, 243: 373-381.

DOI：10.1016/j.foodchem.2017.09.149

• Edible mushroom
• Basidiomycota
• Indole compounds
• Phenolic compounds
• Bioelements
• Anti-inflammatory properties

Mushrooms have been used extensively, owing to their nutritional and medicinal value, for thousands of years. Modern research confirms the therapeutic effect of traditionally used species. Inflammation is a natural response of the immune system to damaging factors, e.g. physical, chemical and pathogenic. Deficiencies of antioxidants, vitamins, and microelements, as well as physiological processes, such as aging, can affect the body's ability to resolve inflammation. Mushrooms are rich in anti-inflammatory components, such as polysaccharides, phenolic and indolic compounds, mycosteroids, fatty acids, carotenoids, vitamins, and biometals. Metabolites from mushrooms of the Basidiomycota taxon possess antioxidant, anticancer, and most significantly, anti-inflammatory properties. Recent reports indicate that edible mushroom extracts exhibit favourable therapeutic and health-promoting benefits, particularly in relation to diseases associated with inflammation. In all certainty, edible mushrooms can be referred to as a "superfood" and are recommended as a valuable constituent of the daily diet.

• 出版日期2018-3-15