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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

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International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushr.v2.i4.80
9 pages

Functional Food Science and the Medicinal Mushrooms

John E. Smith
Department of Bioscience&Biotechnology University of Strathclyde Royal College, Building 204 George Street Glasglow, Scotland, UK; and Mycobiotech Pte Ltd., Singapore Science Part, Singapore
Neil J. Rowan
Department of Bioscience and Biotechnology, University of Strathclyde, 204 George Street, Glasgow G1 1XW, Scotland, UK
Kok- Kheng Tan
MycoBiotech Pte Ltd 12 Science Park Drive # 04-01 The Mendel- Singapore Science Park 1 118 225, Singapore


Arising from the awareness of the relationship between diet and disease has come the concept of functional foods. In essence, functional foods are foods that are eaten not only to satisfy functional dietary needs but also to elicit additional health effects. Foods as medicine underpins the paradigm of functional foods. Functional foods come in a plethora of consumer form. Functional food science is quite distinct from medicine and pharmaceutical science. The early usage of the medicinal mushrooms for health benefits was most probably in the form of extracts, concentrates, or powders now termed "mushroom nutriceuticals" or dietary supplements. Further purification of mushroom nutriceuticals has produced several medicinal products that can be viewed as noninvasive pharmaceutical products, and a large worldwide market is envisaged. Immunomodulatory and anticancer effects of mushroom glucans and proteoglycans are discussed together with other relevant medical usages. Regulatory aspects of functional foods are discussed with respect to medicinal mushrooms.