食用菌营养与保健功能研究进展(综述)

被引：94

作者：

杨文建

赵立艳

安辛欣

杨方美

方勇

胡秋辉

机构：

[1] 食用菌产业技术体系加工研究室南京农业大学

来源：

食药用菌 | 2011年 / 19卷 / 01期

关键词：

食用菌; 营养成分; 药理活性; 保健功能;

D O I：

暂无

中图分类号：

S646 [菌类（食用菌）];

学科分类号：

090202 [蔬菜学];

摘要：

通过查阅近些年国内外食用菌营养与保健功能相关的文献资料,概述食用菌的营养成分及主要药理功能。食用菌是一种蛋白质含量丰富、人体必需氨基酸齐全、不饱和脂肪酸含量高、多糖类功能性强、维生素和矿物质及纤维素含量丰富的大型可食用真菌;具有调节机体免疫,抗癌,预防心血管疾病,抗炎等保健功效,是一个具有巨大应用和开发潜力,亟待深入研究的领域。

引用

收藏

页码：15 / 18

页数：4

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