title: Bioactivities and Health Benefits of Mushrooms Mainly from China.
abstract: 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.
authors.affiliation: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. zhangjj46@mail2.sysu.edu.cn.
authors.forename: Jiao-Jiao
authors.initials: JJ
authors.lastname: Zhang
authors.affiliation: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. liya28@mail2.sysu.edu.cn.
authors.forename: Ya
authors.initials: Y
authors.lastname: Li
authors.affiliation: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. zhout43@mail2.sysu.edu.cn.
authors.forename: Tong
authors.initials: T
authors.lastname: Zhou
authors.affiliation: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. xudp@mail2.sysu.edu.cn.
authors.forename: Dong-Ping
authors.initials: DP
authors.lastname: Xu
authors.affiliation: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. zhangp@mail2.sysu.edu.cn.
authors.forename: Pei
authors.initials: P
authors.lastname: Zhang
authors.affiliation: School of Chinese Medicine, The University of Hong Kong, Hong Kong 999077, China. u3003781@connect.hku.hk.
authors.forename: Sha
authors.initials: S
authors.lastname: Li
authors.affiliation: Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China. lihuabin@mail.sysu.edu.cn.|South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China. lihuabin@mail.sysu.edu.cn.
authors.forename: Hua-Bin
authors.initials: HB
authors.lastname: Li
mesh_terms: D000363:Agaricales / Q000737:chemistry*; D000890:Anti-Infective Agents / Q000737:chemistry / Q000494:pharmacology; D000893:Anti-Inflammatory Agents / Q000737:chemistry / Q000494:pharmacology; D000970:Antineoplastic Agents / Q000737:chemistry / Q000494:pharmacology; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology; D001688:Biological Products / Q000737:chemistry* / Q000494:pharmacology*; D002681:China; D007155:Immunologic Factors / Q000737:chemistry / Q000494:pharmacology
chemical_list: D000890:Anti-Infective Agents; D000893:Anti-Inflammatory Agents; D000970:Antineoplastic Agents; D000975:Antioxidants; D001688:Biological Products; D007155:Immunologic Factors
keywords: anti-inflammation; anticancer; antioxidant; bioactivity; mushroom