Review article

Functional Properties of Mushroom Dietary Fibres

Irena Jeličić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Katarina Lisak ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

Abstract

In the past few decades much attention has been paid to physiological functions in the process of developing novel foods due to consumers’ growing health concerns and to a frequent selection of the minimal processed food. Thus, there is a significant interest in the use of mushrooms and mushroom extracts based on opinions they possess many protective health effects and enhance immune function. Regardless the large number of dietary supplements present on the market, there is a paucity of scientific results obtained in clinical studies which would affirm health claims assigned to these products. Therefore the aim of this paper is to give a short review of scientific and clinically approved health benefits of
fungal polysaccharides, the most extensively investigated bioactive constituents in mushrooms

Keywords

Hrčak ID:

84919

URI

https://hrcak.srce.hr/84919

Publication date:

24.7.2012.

Article data in other languages: croatian

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