Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 114, Issue -, Pages 552-569Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2021.06.017
Keywords
Auricularia auricula-Judae; Chemical composition; Polysaccharides; Bioactivities; Health-promoting benefits
Categories
Funding
- BNU-HKBU United International College, China [R201914]
- National R & D Center for Edible Fungus Processing Technology in Henan University, China [20200101]
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Jew's ear mushroom is rich in beneficial components such as antioxidants, blood sugar and lipid regulators, anti-inflammatory agents, and anticancer properties, which contribute to its preventive effects against common diseases.
Background: Jew's ear is an important cultivated edible mushroom. It contains high levels of melanin, carbohydrates, fiber, protein, amino acids, ergosterol, and ascorbic acids, and a very lower level of fat. Various in vitro and in vivo studies have shown that Jew's ear exhibits numerous health-promoting properties. It is known to exhibit antioxidant properties to prevent free radical-induced oxidative damages; balance the blood glucose and lipid levels to alleviate diabetes, hyperlipidemia, and obesity; stimulate macrophage and inflammatory cytokines to prevent inflammation; exhibit anti-cancer properties by stimulating cellular apoptosis and prevent gut microbial dysbiosis by stimulating the growth of healthy gut microbiota. Scope and approach: The data regarding A. auricula-judae and its health-promoting effects was obtained through library databases and several electronic searches, such as Google, Google Scholar, PubMed, Scopus, ResearchGate, and journal websites. Key findings and conclusions: Our review presented a comprehensive insight into the chemical composition, health-promoting effects, and bioactive mechanisms of A. auricula-judae for the prevention of common diseases.
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