Advances in antioxidant activities of edible mushroom polysaccharides: status, influencing factors, mechanisms, and applications

Frontiers in Nutrition 2026 Open access

Read full text
Authors: Yao Zhu, Ping He, Ruihua Zhao, Liu Yueqin, Xiaolong He, Kai Wang, Xiang He, Kenan Wang, Yuting Zhu, Xiaopeng Gao, Pengfei Jin
DOI: 10.3389/fnut.2026.1806859
Cited by: 1
References: 62

Abstract

Polysaccharides represent one of the most significant bioactive constituents found in edible mushroom. These compounds exhibit a range of physiological activities, including antioxidant, anti-aging, antibacterial, and anti-inflammatory effects, as well as hypoglycemic and hypolipidemic properties. This article mainly reviews the antioxidant activity of polysaccharides, analyzes the current research status of antioxidant properties of various edible mushroom polysaccharides, and systematically elucidates the influencing factors of antioxidant activity, the antioxidant mechanisms, and their applications in the fields of medicine, pharmaceuticals, food, and cosmetics.

Fields of Study & Subjects

Polysaccharides and Plant Cell Walls Fungal Biology and Applications Seaweed-derived Bioactive Compounds

Publication details

Journal / source
Frontiers in Nutrition
Publisher
Frontiers Media SA
Volume
13
Pages
1806859–1806859
Publication date
29 May 2026
Language
EN