領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
Oyster mushroom (Pleurotus ostreatus) is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor, aroma and taste. They exhibit excellent sources of biological proteins, fiber, vitamins, and minerals. Moreover, their demands are increasing due to the presence of bioactive components such as phenol, flavonoid, terpenes, polysaccharides and reported to possess anti-microbial, anti-cancer, anti-hyperlipidemia, anti-diabetic, anti-inflammatory and immunostimulant activity. Owing to their beneficial health effects, they act as a potential source for formulation of functional or value-added food products. The objective of the review is to emphasize the remarkable nutritional properties and their significant relationship concerning health-promoting properties which view oyster mushrooms as a superfood and plant-based- nutraceuticals food.
電話: 010-87293157
地址: 北京市豐臺(tái)區(qū)洋橋70號(hào)
版權(quán)所有 @ 2023 中國食品雜志社 京公網(wǎng)安備11010602060050號(hào) 京ICP備14033398號(hào)-2
