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ISSN : 1738-0294(Print)
ISSN : 2288-8853(Online)
Journal of Mushrooms Vol.15 No.4 pp.155-163

Foods and functional foods containing mushroom, mushroom extracts, and mushroom-derived compounds

Han-Gyo Jo and Hyun-Jae Shin*
Department of Chemical Engineering, Graduate School of Chosun University, Gwangju 61452, Republic of Korea
*Corresponding author
Tel : +82-62-230-7518, Fax : +82-62-230-7226


Mushrooms and their extracts including purified ingredients, are currently used as foods, functional foods (and/or nutraceuticals), and medicines. These products have numerous bioactive compounds such as polysaccharides (mainly β–glucans), glycoproteins, nucleotide analogs, terpenoids, and polyphenols, which have exhibited antioxidant, antimicrobial, anticancer, antiviral, anti-obesity, and immunomodulatory activities. In this review, we discuss the current information on the biactivities of 10 popular mushrooms in Korea. We also summarize the information on mushrooms and the active compounds derived from them, as well as mushroom-based products such as foods, functional foods, and medicines. We believe this review could provide useful information for scientists and consumers who seek to develop new products and promote healthy food habits and lifestyle.

버섯원물과 버섯 추출물 그리고 버섯 유래 화합물을 포함한 식품과 기능성식품

조한교, 신현재*
조선대학교 일반대학원 화학공학과