FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (21): 296-302.doi: 10.7506/spkx1002-6630-20200416-208

• Reviews • Previous Articles     Next Articles

Recent Development in the Application of Edible Fungi in Health Foods in China

YAN Wenjie, DUAN Hao, LÜ Yanni, MA Aijin   

  1. 1. Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, Beijing 100023, China; 2. China Nutrition and Health Food Association, Beijing 100028, China; 3. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
  • Published:2020-11-23

Abstract: Edible fungi are rich in proteins, polysaccharides, vitamins and other bioactive ingredients. However, the types and contents of functional ingredients and thus the functions and mechanism of action of edible fungi vary due to varying species, geographical origins, climate conditions, cultivation methods, and production and processing factors. Therefore, it is particularly important to study the production, processing, effective utilization and functional mechanisms of edible fungi. Edible fungi have a long history of use for culinary and medicinal purposes. As an excellent food resource with good nutritional and healthcare functions, edible fungi have broad research prospects and can be potentially applied in health foods and medicine. This paper reviews the authoritative basis for and the current status of the application of edible fungi in health foods in China and the health-promoting functions of edible fungi incorporated in health foods. From other counties’ recent achievements in edible fungi research, some enlightenments are drawn for the research and development of edible fungi-based health foods in China. This review is expected to provide a reference for in-depth exploitation and development of edible fungi as raw materials of health foods.

Key words: edible fungi; raw materials; health foods

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