灵芝生物活性成分及药理作用研究进展

IF 3.8 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Sizhu Ren, Hua Liu, Qing Sang, Mengqi Lu, Qing Gao, Wenjie Chen
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引用次数: 0

摘要

灵芝是一种著名的传统草药,长期以来一直被认为具有促进身体健康、增强耐力和增强活力的功效。然而,其抗肿瘤活性和其他治疗作用的机制基础仍不完全清楚。从历史上看,激活宿主免疫反应被广泛认为是灵芝发挥其抗癌作用的唯一机制。然而,最近的进展表明,其抗肿瘤机制不仅限于免疫调节,还包括诱导细胞分化、抑制血管生成和其他分子途径。尽管其作为功能性食品和潜在的治疗剂的地位已经确立,但在现代营养保健和制药研究中,灵芝仍然是一个未被充分开发的资源。值得注意的是,很少有从这种蘑菇中提取的生物活性化合物在临床上被证实优于现有的疾病治疗方法。本文系统地综述了灵芝的主要生物活性成分,包括多糖、三萜、多肽/蛋白质和甾醇,并讨论了其多方面的健康益处。此外,还强调了优化其工业应用和评估其安全性的关键见解,强调需要进一步研究将其传统用途转化为基于证据的干预措施。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A Review of Bioactive Components and Pharmacological Effects of Ganoderma lucidum

A Review of Bioactive Components and Pharmacological Effects of Ganoderma lucidum

Ganoderma lucidum, a distinguished traditional medicinal herb, has long been recognized for its purported benefits in promoting physical well-being, enhancing stamina, and boosting vitality. However, the mechanistic underpinnings of its antitumor activities and other therapeutic effects remain incompletely understood. Historically, the activation of host immune responses was widely regarded as the sole mechanism by which G. lucidum exerts its anticancer effects. Recent advancements, however, have revealed that its antitumor mechanisms extend beyond immune modulation to include induction of cell differentiation, inhibition of angiogenesis, and other molecular pathways. Despite its established status as a functional food and potential therapeutic agent, G. lucidum remains an underexplored resource in modern nutraceutical and pharmaceutical research. Notably, few bioactive compounds derived from this mushroom have been clinically validated as superior to existing therapies for disease treatment. This review systematically summarizes the primary bioactive components of G. lucidum, including polysaccharides, triterpenoids, peptides/proteins, and sterols and discusses their multifaceted health benefits. Additionally, critical insights into optimizing its industrial applications and evaluating its safety profile are highlighted, emphasizing the need for further research to translate its traditional uses into evidence-based interventions.

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来源期刊
Food Science & Nutrition
Food Science & Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
5.10%
发文量
434
审稿时长
24 weeks
期刊介绍: Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
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