eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2026-06-11 14 6 133 148 10.12691/jfnr-14-6-1 JFNR20261461 article Xuejing Zhang 1 Ningning Lian 1 Yue Li 1 Han Yu 1 Huiyun Tian 1 Mengmeng Liu , mmliu.bio@gmail.com 2 Xiaowei Huo , mmliu.bio@gmail.com 2 College of Pharmaceutical Sciences, Key Laboratory of Pharmaceutical Quality Control of Hebei Province, Hebei University, Baoding, 071002, China College of Traditional Chinese Medicine, Hebei University, Baoding, 071002, China 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. https://pubs.sciepub.com/jfnr/14/6/1/jfnr-14-6-1.pdf mushroom bioactive constituents health benefits application