Bioactive compounds,nutraceutical values and its application in food product development of oyster mushroom  

作　　者：Phuritshabam Vivekanandini Devi Jasmin Islam Pameena Narzary Daisy Sharma 

机构地区：[1]Farhanaz Sultana Faculty of Science,Assam down town University,Guwahati,Assam 781026,India

出　　处：《Journal of Future Foods》2024年第4期335-342,共8页未来食品学报（英文）

摘　　要：Oyster mushroom(Pleurotus ostreatus)is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor,aroma and taste.They exhibit excellent sources of biological proteins,fber,vitamins,and minerals.Moreover,their demands are increasing due to the presence of bioactive components such as phenol,flavonoid,terpenes,polysaccharides and reported to possess anti-microbial,anti-cancer,anti-hyperlipidemia,anti-diabetic,anti-inflammatory and immunostimulant activity.Owing to their beneficial health effects,they act as a potential source for formulation of functionalσr value added food products.The objective of the review is to emphasize the remarkable nutitional properties and their signifcant relationship concening hea1th-promoting properties which view oyster mushrooms as a superfood and plant-based-mutraceuticals food.

关 键 词：Oyster mushroom Nutaceutical Bioactive molecules ANTIOXIDANT Food product development 

分 类 号：O62[理学—有机化学]