Review on As a Functional Food: Growth, Chemical Composition, and Biological Activities

Although the application of () for health purposes has a long tradition in Asia, there is a lack of research on the functional nutrition of ; the current research focused on polysaccharides has been too unitary compared to other mushrooms in recent years. Identification, extraction, and large-scale production of biologically active substances have emerged as critical determinants that determine becoming a functional food. is being treated in a restrained manner, despite having significant potential as a drug or a source of pure bioactive substances. Functional ingredients of mushrooms and have emerged as a new impetus for researchers interested in developing functional foods. This review presents an overview of current studies relevant to nutrition and the application of . The physiological conditions of and the corresponding functional ingredients beneficial to human health are reviewed to better understand the function and mechanisms of different nutrient contents. Relevant methods for evaluating the efficiency of extraction are also summarized. Finally, current limitations and the future scope for functional ingredients of are identified and discussed.