Abstract:
Edible fungi are a group of large fungi for culinary purpose and medicinal use, which have been used as folk medicine and healthy food from ancient times. Multiple bioactive components such as proteins, polysaccharides, terpenes, and lipids exist in them and therefore recently sparked much attention due to their therapeutic properties such as anti-cancer, immunomodulatory, anti-hypercholesterolemia, antiviral, antidiabetic, and anti-inflammatory effects. With the rapid development of global economy and growing concept of green and healthy diet, they are gaining popularity among consumers, putting forward higher requirements for the processed products. This article reviews the research progress on the nutrition, active substances, and processed products of edible fungi in recent years, in order to provide ideas for the high-quality and sustainable development of the edible fungi industry.
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