21 世纪的蘑菇营养保健品:评估与未来展望

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY Journal of Future Foods Pub Date : 2024-10-29 DOI:10.1016/j.jfutfo.2024.07.013
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引用次数: 0

摘要

蘑菇不仅是各种菜肴的美味配料,而且因其多种营养成分而具有多种健康益处。它们是蛋白质、维生素、矿物质和膳食纤维等必需营养素的良好来源,而且脂肪和热量较低。人们对野生和栽培蘑菇的营养质量进行了全面研究。在有记载的历史中,种植蘑菇的目的是为了满足家庭消费,渐渐地,蘑菇的营养质量和潜在的健康益处相结合,以及人们对功能性食品和天然疗法的兴趣与日俱增,促使研究人员将重点转向营养保健品的创新。本综述强调了蘑菇作为营养保健品来源越来越受欢迎的功用特点。它总结了影响次生代谢的各种因素。它还指出了知识差距,并提出了需要进行更多研究以优化利用其潜力的潜在领域。了解蘑菇的意义和潜在应用有助于开发新产品和配方,从而刺激经济增长并扩大以蘑菇为基础的营养保健品市场。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Mushroom-derived nutraceuticals in the 21st century: an appraisal and future perspectives
Mushrooms are not only delicious additions to various dishes but also possess several health benefits due to their diverse nutritional composition. They are a good source of essential nutrients including protein, vitamins, minerals, and dietary fibre, and are low in fats and calories. Comprehensive studies have been carried out with respect to the nutritive quality of wild and cultivated mushrooms. In recorded history, the purpose of mushroom cultivation was to meet household consumption and gradually, the combination of their nutritional quality and potential health benefits, and the growing interest in functional foods and natural remedies has led researchers to expand their focus towards nutraceutical innovation. The review highlights the utilitarian characteristics of mushrooms gaining popularity as source of nutraceuticals. It summarizes the various factors influencing secondary metabolism. It also identifies knowledge gaps and proposes potential area where more research is needed for optimal use of their potential. Understanding the significance and potential applications of mushrooms can contribute to the development of new products and formulations that can stimulate economic growth and expand the market for mushroom-based nutraceuticals.
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