eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2019-02-25 7 1 26 35 10.12691/ajfn-7-1-5 AJFN2019715 article Ferrão J 1 Bell V 2 Chaquisse E 3 Garrine C 4 Fernandes T profcattitofernandes@gmail.com 4 4 The Vice-Chancellor’s Office, Universidade Pedagógica, Rua João Carlos Raposo Beirão 135, Maputo, Moçambique Faculty of Pharmacy, Universidade de Coimbra, Pólo das Ciências da Saúde, 3000-548 Coimbra, Portugal Instituto Nacional de Saúde, MISAU, Av. 24 Julho, Maputo, Mozambique Faculty of Veterinary Medicine, Universidade de Lisboa, 1300-477 Lisboa, Portugal Background: Mushrooms have been widely used as medicinal products. In developed countries, only in the past few decades, special attention has been given to dietary supplements as sources to improve health and wellness. Aim of the study: This review critically assessed the mode of action of mushrooms, their extracts and biomass, following our research on mode of action, efficacy and safety of mushroom nutrition. Results: The nutritional role of mushroom products, as indirect probiotics, as direct prebiotics or as both (synbiotics), is justified by their influence on the inflammation process and on the gut microbioma through their contents of β-glucans, enzymes, and secondary metabolites. A possible new concept is advanced, that ultra-trace elements (e.g. germanium) may play an eventual prebiotic complementary role on the mode of action of mushrooms. Conclusion: The special properties of mushrooms along with their minimal side effects make them ideal candidates for developing novel dietary supplements and therapies. http://pubs.sciepub.com/ajfn/7/1/5/ajfn-7-1-5.pdf mushroom microbiota gut health metalloid bioactive compounds