Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review
文献类型： 外文期刊
作者： Li, Yitong 1 ; Chen, Hongyu 2 ; Zhang, Xi 1 ;
作者机构： 1.Bannerbio Nutraceut Inc, Shenzhen, Peoples R China
2.Shanghai Acad Agr Sci, Inst Edible Fungi, Natl Engn Res Ctr Edible Fungi, Key Lab Appl Mycol Resources & Utilizat,Minist Agr, Shanghai, Peoples R China
关键词： morels; bioactive compounds; health benefits; mycelia; nutritional value
期刊名称：FRONTIERS IN NUTRITION （ 影响因子：5.0； 五年影响因子：5.7 ）
ISSN： 2296-861X
年卷期： 2023 年 10 卷
页码：
收录情况： SCI
摘要： Morels are valuable mushrooms being used as foods and medical substances for a long history. The commonly cultivated morel species include M. eximia, M. importuna, and M. sextelata in China, M. conica and M. esculenta in the US. Morels' nutritional profile mainly consists of carbohydrates, proteins, fatty acids, vitamins, minerals, and organic acids, which are also responsible for its complex sensory attributes and health benefits. The bioactive compounds in morels including polysaccharides, phenolics, tocopherols, and ergosterols contribute to the anti-oxidative abilities, anti-inflammation, immunoprotection, gut health preservation, and anti-cancer abilities. This review depicted on the cultivation of morels, major bioactive compounds of different morel species both from fruit bodies and mycelia, and their health benefits to provide a comprehensive understanding of morels and support the future research and applications of morels as high-value functional food sources.
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