在过去的几十年中，人们已经对蘑菇有效的健康促进特性和高营养价值作了大量的阐述。此外，近年来的研究揭示了关于其促进健康的益处与摄入蘑菇所引起的肠道微生物群调节之间的相关性。结果显示蘑菇对营养和健康益处的巨大作用已成为一项迫切需要研究的课题。
因此，在最新一期的《Food Science and Human Wellness》中，来自南京农业大学食品科技学院的Gaoxing Ma、Liyan Zhao和南京财经大学食品科学与工程学院的Wenjian Yang等人概述并汇总了与蘑菇营养保健品的健康益处和潜在功能机制相关的最新信息，并得出结论，补充蘑菇作为膳食组合物可成为预防和治疗几种健康疾病的天然佐剂。
结 论
蘑菇可以被认为是一种有价值的、完整的和适宜的健康饮食食品且可以被所有年龄段的人食用。 此外，蘑菇及其众多具有生物活性的营养保健品也可被用为基于巨大营养优势的功能性食品开发的有效材料。 总的来说，可以确认蘑菇产生的各种健康益处的活性范围是不均匀的，并且预计随着目前对营养基因组学和分子营养学的认识和进步，蘑菇可以作为日常最好的营养保健食品之一。然而，未来仍需要更多关于其生理特性的信息和新的研究方向，这些信息可以在功能性食品开发过程中获得更好的理解。
文章摘要
ABSTRACT
Acritical review on the health promoting effects of mushrooms nutraceuticals
Gaoxing Maa, Wenjian Yangb, Liyan Zhaoa, Fei Peib, Donglu Fanga, Qiuhui Hua,b,?
a College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
b College of Food Science and Engineering/ Collaborative Innovation Center for Modern Grain Circulation and Safety/ Key Laboratory of Grains and Oils
Quality Control and Processing, Nanjing University of Finance & Economics, Nanjing, Jiangsu 210023, China
Abstract
Extensive elucidations focusing on the efficient health promoting properties and high nutritional values of mushrooms have been expanded dynamically from the past few decades. Due to its high quality of proteins, polysaccharides, unsaturatedfatty acids, mineral substances, triterpenes sterols and secondary metabolites, mushrooms have always been appreciated for their vital role in protecting and curing various health problems, such as immunodeficiency, cancer, inflammation, hypertension, hyperlipidemia, hypercholesterolemia and obesity. Moreover, investigations in recent years have revealed the correlations between thehealth-promoting benefits and gut microbiota regulating effects induced by the mushrooms intake. Researches on the immense role in the nutritional and health benefits displayed by mushrooms have become an emergent task to study. The present article overviewed and compiled the latest information correlated to the health benefits and underlying functional mechanisms of mushroom nutraceuticals, and concluded that the supplementation of mushrooms as a dietary composition could become a natural adjuvant for the prevention and treatment of several health diseases.
