There is an urgent need to improve the nutritional quality of human diets due to a rapidly growing demand for healthy foods. Edible fungi products are an important food source in the human diet and have attracted more attention worldwide in recent years. Cultivation technology, post-harvest preservation, extraction, and processing technology could directly influence the functionality of edible fungi products.
Edible fungi products contain abundant nutritional and biological contents, such as proteins, dietary fiber, flavonoids, tannins, alkaloids, triterpenes, steroids, fatty acids, polysaccharides, and other active ingredients. These contents have been demonstrated to possess broad pharmacological applications, and have been verified to develop promising therapeutic agents. Moreover, research on mushroom nutritional and biological contents also promotes the improvement of the extraction process and expands the application of mushroom products in food, pharmaceutical, environmental and agricultural fields.
Therefore, the purpose of this Special Issue is to cover a broad spectrum of original research and to review contributions on edible fungi products for human health.
We welcome manuscripts that deal with the following subtopics:
1. The influence of cultivated substrates on the quality, nutritional and pharmacological properties of edible mushrooms.
2. Post-harvest preservation and processing technology and its application for nutrition retention.
3. Novel extraction and purification techniques for natural bioactive compound preparation.
4. Structural analysis, physicochemical characterization and biological effects of natural extract from the edible fungi products.
5. Nutritional and medical effects of edible fungi products constituents including bioavailability and kinetics.
6. Molecular mechanisms and gene regulation of bioactive compound in preclinical and clinical pharmacology.
7. Any other topics that are deemed relevant to the main scope of this special issue.
There is an urgent need to improve the nutritional quality of human diets due to a rapidly growing demand for healthy foods. Edible fungi products are an important food source in the human diet and have attracted more attention worldwide in recent years. Cultivation technology, post-harvest preservation, extraction, and processing technology could directly influence the functionality of edible fungi products.
Edible fungi products contain abundant nutritional and biological contents, such as proteins, dietary fiber, flavonoids, tannins, alkaloids, triterpenes, steroids, fatty acids, polysaccharides, and other active ingredients. These contents have been demonstrated to possess broad pharmacological applications, and have been verified to develop promising therapeutic agents. Moreover, research on mushroom nutritional and biological contents also promotes the improvement of the extraction process and expands the application of mushroom products in food, pharmaceutical, environmental and agricultural fields.
Therefore, the purpose of this Special Issue is to cover a broad spectrum of original research and to review contributions on edible fungi products for human health.
We welcome manuscripts that deal with the following subtopics:
1. The influence of cultivated substrates on the quality, nutritional and pharmacological properties of edible mushrooms.
2. Post-harvest preservation and processing technology and its application for nutrition retention.
3. Novel extraction and purification techniques for natural bioactive compound preparation.
4. Structural analysis, physicochemical characterization and biological effects of natural extract from the edible fungi products.
5. Nutritional and medical effects of edible fungi products constituents including bioavailability and kinetics.
6. Molecular mechanisms and gene regulation of bioactive compound in preclinical and clinical pharmacology.
7. Any other topics that are deemed relevant to the main scope of this special issue.
