Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2026, 14(6), 133-148
DOI: 10.12691/jfnr-14-6-1
Open AccessArticle

An in-depth Analysis of Bioactive Constituents, Health Benefits, and Application Prospects of Mushrooms

Xuejing Zhang1, Ningning Lian1, Yue Li1, Han Yu1, Huiyun Tian1, Mengmeng Liu2, and Xiaowei Huo1,

1College of Pharmaceutical Sciences, Key Laboratory of Pharmaceutical Quality Control of Hebei Province, Hebei University, Baoding, 071002, China

2College of Traditional Chinese Medicine, Hebei University, Baoding, 071002, China

Pub. Date: June 11, 2026

Cite this paper:
Xuejing Zhang, Ningning Lian, Yue Li, Han Yu, Huiyun Tian, Mengmeng Liu and Xiaowei Huo. An in-depth Analysis of Bioactive Constituents, Health Benefits, and Application Prospects of Mushrooms. Journal of Food and Nutrition Research. 2026; 14(6):133-148. doi: 10.12691/jfnr-14-6-1

Abstract

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.

Keywords:
mushroom bioactive constituents health benefits application

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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