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Open AccessReview

Bioactivities and Health Benefits of Mushrooms Mainly from China

1
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
2
School of Chinese Medicine, The University of Hong Kong, Hong Kong 999077, China
3
South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2016, 21(7), 938; https://doi.org/10.3390/molecules21070938
Received: 31 May 2016 / Revised: 4 July 2016 / Accepted: 14 July 2016 / Published: 20 July 2016
(This article belongs to the Section Natural Products Chemistry)
Many mushrooms have been used as foods and medicines for a long time. Mushrooms contain polyphenols, polysaccharides, vitamins and minerals. Studies show that mushrooms possess various bioactivities, such as antioxidant, anti-inflammatory, anticancer, immunomodulatory, antimicrobial, hepatoprotective, and antidiabetic properties, therefore, mushrooms have attracted increasing attention in recent years, and could be developed into functional food or medicines for prevention and treatment of several chronic diseases, such as cancer, cardiovascular diseases, diabetes mellitus and neurodegenerative diseases. The present review summarizes the bioactivities and health benefits of mushrooms, and could be useful for full utilization of mushrooms. View Full-Text
Keywords: mushroom; bioactivity; antioxidant; anticancer; anti-inflammation mushroom; bioactivity; antioxidant; anticancer; anti-inflammation
MDPI and ACS Style

Zhang, J.-J.; Li, Y.; Zhou, T.; Xu, D.-P.; Zhang, P.; Li, S.; Li, H.-B. Bioactivities and Health Benefits of Mushrooms Mainly from China. Molecules 2016, 21, 938.

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