Functional foods based on extracts or compounds derived from mushrooms

• Type: Another Publication in an International Scientific Journal
• Date: 2017

Authors

Reis, FS (Author) Other; Martins, A (Author) Other; Helena Vasconcelos, MH (Author) FFUP; Morales, P (Author) Other; Ferreira, ICFR (Author) Other

Journal

Title: Trends in Food Science and Technology

Vol. 66

Pages: 48-62

ISSN: 0924-2244

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 43 Citations

Scopus - 90 Citations

Other information

Authenticus ID: P-00M-VV1

DOI: 10.1016/j.tifs.2017.05.010

Abstract (EN): Background: Due to an aging population and illnesses related to current lifestyles, health-related concerns are becoming increasingly more important. Moreover, today's society is more aware of the potential side effects of medicines and is looking for innovative therapeutic alternatives. Hence, the use of natural compounds in the prevention of various diseases and health maintenance has been studied. Among the natural products studied are mushrooms, which are well known for their nutritional value and health-promoting properties. These have been considered as both functional foods and a source of nutraceuticals. Scope and approach: The present review is aimed at collecting and critically examining current data on the bioactive properties of mushrooms as well as their classification as functional foods and source of nutraceuticals. It also intended to describe the state of the art regarding mushroom formulations currently available on the market, and to highlight what could be done to improve this market in order to make a variety of quality and duly-certified products that promote human well-being available. Key findings and conclusions: Mushrooms are natural matrices of excellence. Their bioactivity has been proved and therefore, their incorporation in foods has been studied. However, these new food products have not yet gone to market and most of the mushrooms and their compounds are mainly consumed in their natural form or in dietary supplements. Despite interest in such products having grown over the years, in Western countries, mushroom products are not as common as in Asia and legislation needs to be implemented to permit an increase in their consumption.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 15