Xuejing Zhang¹, Ningning Lian¹, Yue Li¹, Han Yu¹, Huiyun Tian¹, Mengmeng Liu^2,, Xiaowei Huo^1,

Mushrooms are valued natural resources with unique nutritional profiles and bioactive components, gaining increasing attention in food and pharmaceutical research for their diverse health-promoting effects. This study systematically summarizes the latest research progress on mushroom bioactive components, their health benefits, and application prospects. A systematic review was conducted using databases including CNKI, PubMed, Web of Science, Scopus, and Google Scholar. Mushrooms are rich in polysaccharides, phenols, terpenoids, and other bioactive substances, exerting anti-tumor, anti-inflammatory, antioxidant, and immunomodulatory effects. They also show potential in regulating blood glucose/lipids and alleviating cardiovascular and neurodegenerative diseases, supporting their application in prebiotics, anti-aging formulations, and wound healing materials. Mushrooms hold significant potential for health product development. Future research should prioritize efficient extraction of active components, in-depth mechanistic analysis, and industrial technology innovation to facilitate translation from basic research to practical applications in functional foods and biomedicine.

mushroom, bioactive constituents, health benefits, application