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

버섯원물과 버섯 추출물 그리고 버섯 유래 화합물을 포함한 식품과 기능성식품

  • Jo, Han-Gyo (Department of Chemical Engineering, Graduate School of Chosun University) ;
  • Shin, Hyun-Jae (Department of Chemical Engineering, Graduate School of Chosun University)
  • 조한교 (조선대학교 일반대학원 화학공학과) ;
  • 신현재 (조선대학교 일반대학원 화학공학과)
  • Received : 2017.09.21
  • Accepted : 2017.12.11
  • Published : 2017.12.31

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

Acknowledgement

Supported by : 한국연구재단

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