Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review

被引：30

作者：

Li, Yitong ^{[1
]}

Chen, Hongyu ^{[2
]}

Zhang, Xi ^{[1
]}

机构：

[1] Bannerbio Nutraceut Inc, Shenzhen, Peoples R China

[2] Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Key Lab Appl Mycol Resources & Utilizat,Minist Agr, Shanghai, Peoples R China

来源：

FRONTIERS IN NUTRITION | 2023年 / 10卷

关键词：

morels; bioactive compounds; health benefits; mycelia; nutritional value; MORCHELLA-ESCULENTA L; GUT MICROBIOTA; MUSHROOM MYCELIUM; STRUCTURAL-CHARACTERIZATION; ANTIOXIDANT ACTIVITIES; CHEMICAL-COMPOSITION; ANTICANCER ACTIVITY; EDIBLE MUSHROOMS; GRIFOLA-FRONDOSA; NUTRIENT CONTENT;

D O I：

10.3389/fnut.2023.1159029

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Morels are valuable mushrooms being used as foods and medical substances for a long history. The commonly cultivated morel species include M. eximia, M. importuna, and M. sextelata in China, M. conica and M. esculenta in the US. Morels' nutritional profile mainly consists of carbohydrates, proteins, fatty acids, vitamins, minerals, and organic acids, which are also responsible for its complex sensory attributes and health benefits. The bioactive compounds in morels including polysaccharides, phenolics, tocopherols, and ergosterols contribute to the anti-oxidative abilities, anti-inflammation, immunoprotection, gut health preservation, and anti-cancer abilities. This review depicted on the cultivation of morels, major bioactive compounds of different morel species both from fruit bodies and mycelia, and their health benefits to provide a comprehensive understanding of morels and support the future research and applications of morels as high-value functional food sources.

引用

页数：18

共 100 条

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