ACTA NEUROPHARMACOLOGICA ›› 2020, Vol. 10 ›› Issue (3): 37-41.DOI: 10.3969/j.issn.2095-1396.2020.03.007

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Recent Advances in the Research of the Nutritive and Active Components of Common Mushrooms

DONG Xue-yuan,WANG Zhi-bao   

  1. 1 Grade 2016,Department of Pharmacy,Hebei North University,Zhangjiakou,075000,China
    2 Department of Pharmacy,Hebei North University,Zhangjiakou,075000,China
  • Online:2020-06-26 Published:2021-05-14
  • Contact: 王治宝,高级实验师;研究方向:中药新药研究;E-mail:1472424073@qq.com
  • About author:董雪媛,河北北方学院药学系;E-mail:2557190082@qq.com

Abstract:

Mushroom belongs to fungus,some of which are edible,delicious,soft and glutinous meat,high nutritional value,and has a certain role in health care,is a kind of green health food. Due to different growth environments,there are many kinds of mushrooms,which are rich in proteins,amino acids,scarbohydrate,lipids,cellulose,vitamins,minerals and other components,and have a very high development value.

Key words: mushroom, nutritional ingredient, effective constituent

CLC Number: