Neuroprotective and Anticarcinogenic Properties of Hericium Mushrooms and the Active Constituents Associated with These Effects: A Review

Authors

  • Zhixia (Grace) Chen Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand https://orcid.org/0000-0002-5830-1485
  • Karen Suzanne Bishop Auckland Cancer Society Research Centre, Faculty of Medical and Health Sciences, The University of Auckland, Auckland 1010, New Zealand https://orcid.org/0000-0003-4935-7708
  • Jingying Zhang Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand https://orcid.org/0000-0002-5883-1048
  • Siew Young Quek Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand https://orcid.org/0000-0001-5244-9895

DOI:

https://doi.org/10.37256/fse.3120221166

Keywords:

Hericium, mushrooms, neuroprotection, anticancer, compounds unique to Hericium, polysaccharides

Abstract

Hericium mushrooms are well known for their numerous medicinal benefits, of which neuroprotective and anticarcinogenic characteristics are two of the most reported properties. This review summarizes the research advances and techniques used to study these two advantages of Hericium mushrooms reported in the latest 20 years, namely between the years 2001 and 2021. Based on published research, the Hericium-unique compounds (e.g., hericenones and erinacines) and polysaccharides are the main active constituents associated with these two properties. It was reported that about 70 such secondary metabolites were characterized to help prevent or treat neurological and tumor diseases. We have collated the above information in order to provide insights for further studies aiming to maximize the application of Hericium mushrooms as functional ingredients for neuroprotection and anticarcinogenesis.

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Published

2022-03-25

How to Cite

1.
Chen Z (Grace), Bishop KS, Zhang J, Quek SY. Neuroprotective and Anticarcinogenic Properties of Hericium Mushrooms and the Active Constituents Associated with These Effects: A Review. Food Science and Engineering [Internet]. 2022 Mar. 25 [cited 2024 Mar. 29];3(1):69-90. Available from: https://ojs.wiserpub.com/index.php/FSE/article/view/1166