Research Progress of Anti-inflammatory Effects of Polyphenols in Edible Mushrooms

ZHANG Xiao-yi; LI Zhong-hai; REN Jia-li

doi:10.13386/j.issn1002-0306.2018.17.057

ZHANG Xiao-yi, LI Zhong-hai, REN Jia-li. Research Progress of Anti-inflammatory Effects of Polyphenols in Edible Mushrooms[J]. Science and Technology of Food Industry, 2018, 39(17): 342-346,351. DOI: 10.13386/j.issn1002-0306.2018.17.057

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Research Progress of Anti-inflammatory Effects of Polyphenols in Edible Mushrooms

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In recent years, natural resources have attracted much attention due to their great potential to be explored in the discovery and development of new bioactive substances. Edible mushroom has become a major natural resources for it's rich in nutrition and larger output.This paper have reviewed the polyphenols that possess the function of anti-inflammatory, aiming at provide useful reference in further study in anti-inflammatory function of edible mushrooms and developing corresponding functional food of edible mushroom.

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Research Progress of Anti-inflammatory Effects of Polyphenols in Edible Mushrooms

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