FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (5): 309-315.doi: 10.7506/spkx1002-6630-20180201-021

• Reviews • Previous Articles     Next Articles

Recent Progress in Research and Application of Ganoderma lucidum Triterpenoids

LIU Wei1, HU Xiaozhen1, ZHU Li1, GAN Jianhong1,2, LU Ying1,2, TAO Ningping1,2, WANG Xichang1,2, XU Changhua1,2,*   

  1. 1. College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
  • Online:2019-03-15 Published:2019-04-02

Abstract: Ganoderma lucidum is rich in many bioactive ingredients with different pharmacological effects. Triterpenoids are one of the main active ingredients in G. lucidum, which have liver-protecting, antitumor, immunoenhancing, antioxidant, and hypolipidemic effects, among others. The purpose of this review is to summarize published literature concerning the physical and chemical properties, pharmacological activity, optimization of fermentation condition, quality control method and functional foods of G. lucidum triterpenoids in the past five years. Future research and application trends are discussed. We hope that this review will provide a basis for G. lucidum in food production, processing and clinical application.

Key words: Ganoderma lucidum triterpenoids, pharmacological activity, fermentation conditions, quality control method, functional food

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