@article{jfnr20261461,
author={{Zhang, Xuejing and Lian, Ningning and Li, Yue and Yu, Han and Tian, Huiyun and Liu, Mengmeng and Huo, Xiaowei},
title={An in-depth Analysis of Bioactive Constituents, Health Benefits, and Application Prospects of Mushrooms},
journal={Journal of Food and Nutrition Research},
volume={14},
number={6},
pages={133--148},
year={2026},
url={https://pubs.sciepub.com/jfnr/14/6/1},
issn={2333-1240},
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.},
doi={10.12691/jfnr-14-6-1}
publisher={Science and Education Publishing}
}