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http://dx.doi.org/10.14480/JM.2017.15.4.155

Foods and functional foods containing mushroom, mushroom extracts, and mushroom-derived compounds  

Jo, Han-Gyo (Department of Chemical Engineering, Graduate School of Chosun University)
Shin, Hyun-Jae (Department of Chemical Engineering, Graduate School of Chosun University)
Publication Information
Journal of Mushroom / v.15, no.4, 2017 , pp. 155-163 More about this Journal
Abstract
Mushrooms and their extracts including purified ingredients, are currently used as foods, functional foods (and/or nutraceuticals), and medicines. These products have numerous bioactive compounds such as polysaccharides (mainly ${\beta}$-glucans), glycoproteins, nucleotide analogs, terpenoids, and polyphenols, which have exhibited antioxidant, antimicrobial, anticancer, antiviral, anti-obesity, and immunomodulatory activities. In this review, we discuss the current information on the biactivities of 10 popular mushrooms in Korea. We also summarize the information on mushrooms and the active compounds derived from them, as well as mushroom-based products such as foods, functional foods, and medicines. We believe this review could provide useful information for scientists and consumers who seek to develop new products and promote healthy food habits and lifestyle.
Keywords
Bioactive compounds; Food; Functional food; Mushroom; Mushroom extract;
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Times Cited By KSCI : 7  (Citation Analysis)
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