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Research on a Specialty Mushroom (Pleurotus tuber-regium) as a Functional Food: Chemical Composition and Biological Activities
- Shaoling LinShaoling LinEngineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, People’s Republic of ChinaSchool of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong Special Administrative Region of the People’s Republic of ChinaMore by Shaoling Lin
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- Peixin WangPeixin WangEngineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, People’s Republic of ChinaMore by Peixin Wang
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- Ka-Lung LamKa-Lung LamSchool of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong Special Administrative Region of the People’s Republic of ChinaMore by Ka-Lung Lam
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- Jiamiao HuJiamiao HuEngineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, People’s Republic of ChinaMore by Jiamiao Hu
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- Peter C. K. Cheung*Peter C. K. Cheung*Telephone: +852-3943-6144. Fax: +852-2603-5646. E-mail: [email protected]School of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong Special Administrative Region of the People’s Republic of ChinaMore by Peter C. K. Cheung
Abstract
Pleurotus tuber-regium (PTR) is an edible specialty mushroom that has attracted growing interest recently because of its sensory attributes, high nutritional values, and important medicinal properties. PTR is rich in bioactive polysaccharides, proteins with essential amino acids, essential fatty acids, dietary fiber, minerals, and vitamins. Current studies have shown that the nutrients and bioactive ingredients of PTR contribute to their antitumor, antihypercholesterolemic, antihypertensive, antiobesity, hepatic-protective, antimicrobial, antioxidant, and prebiotic activities, indicating that PTR is a promising functional food and nutraceutical. In this review, the chemical constituents and physiological functions of PTR are summarized, which provide the scientific basis to support the further research and development of its application in the food and pharmaceutical industries.
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