Affiliation:
1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
2. School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China
Abstract
Alzheimer’s disease (AD) stands as a prevailing neurodegenerative condition (NDs), leading to the gradual deterioration of brain cells and subsequent declines in memory, thinking, behavior, and emotion. Despite the intensive research efforts and advances, an effective curative treatment for the disease has not yet been found. Mushrooms, esteemed globally for their exquisite flavors and abundant nutritional benefits, also hold a wealth of health-promoting compounds that contribute to improving AD health. These compounds encompass polysaccharides, proteins, lipids, terpenoids, phenols, and various other bioactive substances. Particularly noteworthy are the potent neuroprotective small molecules found in mushrooms, such as ergothioneine, erinacine, flavonoids, alkaloids, ergosterol, and melanin, which warrant dedicated scrutiny for their therapeutic potential in combating AD. This review summarizes such positive effects of mushroom bioactive compounds on AD, with a hope to contribute to the development of functional foods as an early dietary intervention for this neurodegenerative disease.
Funder
the National Key Research and Development Program of China
Key R & D Program of Shaanxi, China
Innovation Capability Support Program of Shaanxi Province
Xi’an Science and Technology Plan Project
Xi’an Weiyang District Science and Technology Plan Project
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Cited by
11 articles.
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