Fungi in Functional Foods and Nutraceuticals
in: Perspectives on Edible Mushrooms and Fungal Biotechnology in Modern Food Production Systems, Bentham Science Publ, pp.152-177, 2026
- Publication Type: Book Chapter / Chapter Research Book
- Publication Date: 2026
- Doi Number: 10.2174/9798898814052126010008
- Publisher: Bentham Science Publ
- Page Numbers: pp.152-177
- Keywords: Bioactive compounds, Functional foods, Fungi, Health benefits, Nutraceuticals
- Bursa Uludag University Affiliated: Yes
Abstract
Functional foods provide health benefits beyond their basic nutritional qualities. Mushrooms have a significant potential for development and production of functional foods and nutraceuticals in addition to their essential nutritional content. They contain bioactive compounds with beneficial functional properties to enhance food fortification. These important bioactive compounds include ascorbic acid, beta glucans, carotenoids, ergosterol (provitamin D), fatty acids, triterpenoids, peptides, proteins, and phenolic compounds. Thanks to the compounds they contain, they lead to immune regulation and increase the normalization levels of important neurotransmitters such as serotonin and dopamine, and are considered important in the prevention of obesity, diabetes, cardiovascular diseases, and cancer treatment. Mushrooms also have antiviral, anti-inflammatory, cytoprotective, and antineoplastic therapeutic potential. In addition, their prebiotic activity supports the gut microbiota. Some of the nutritional and medicinal benefits of mushrooms have been described in detail and supported by clinical research. Due to their functional properties, mushrooms are recognized as a new generation of foods, and research continues with hope. However, it is important to note that most scientific studies are conducted on animal models, meaning some evidence regarding mushroom consumption has not yet been confirmed in clinical trials.