Academic Journal
Progress in biological activities and biosynthesis of edible fungi terpenoids
| العنوان: | Progress in biological activities and biosynthesis of edible fungi terpenoids |
|---|---|
| المؤلفون: | Chen, Hai-Ying, Lei, Jin-Yu, Li, Shu-Li, Guo, Li-Qiong, Lin, Jun-Fang, Wu, Guang-Hong, Lu, Jun, Ye, Zhi-Wei |
| بيانات النشر: | Taylor & Francis |
| سنة النشر: | 2024 |
| المجموعة: | University of Auckland Research Repository - ResearchSpace |
| مصطلحات موضوعية: | Fungi, Terpenes, Diterpenes, Sesquiterpenes, Triterpenes, Edible fungi, anti-cancer, bioactivity, biosynthesis, terpenoids, 30 Agricultural, Veterinary and Food Sciences, 32 Biomedical and Clinical Sciences, 3006 Food Sciences, 3210 Nutrition and Dietetics, Cancer, Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, Nutrition & Dietetics, GANODERIC-ACID-T, MUSHROOM FLAMMULINA-VELUTIPES, CANCER CELLS, PACHYMIC ACID, PORIA-COCOS, IN-VITRO, SESQUITERPENE SYNTHASES, PREDICTIVE FRAMEWORK, SQUALENE EPOXIDASE, FRUITING BODIES |
| جغرافية الموضوع: | United States |
| الوصف: | The edible fungi have both edible and medicinal functions, in which terpenoids are one of the most important active ingredients. Terpenoids possess a wide range of biological activities and show great potential in the pharmaceutical and healthcare industries. In this review, the diverse biological activities of edible fungi terpenoids were summarized with emphasis on the mechanism of anti-cancer and anti-inflammation. Subsequently, this review focuses on advances in knowledge and understanding of the biosynthesis of terpenoids in edible fungi, especially in the generation of sesquiterpenes, diterpenes, and triterpenes. This paper is aim to provide an overview of biological functions and biosynthesis developed for utilizing the terpenoids in edible fungi. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | Print-Electronic; application/pdf |
| اللغة: | English |
| تدمد: | 1040-8398 1549-7852 |
| Relation: | Critical reviews in food science and nutrition; (2023). Critical Reviews in Food Science and Nutrition, 63(25), 7288-7310.; https://hdl.handle.net/2292/68088; 35238261 (pubmed) |
| DOI: | 10.1080/10408398.2022.2045559 |
| الاتاحة: | https://hdl.handle.net/2292/68088 https://doi.org/10.1080/10408398.2022.2045559 |
| Rights: | Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. ; https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm ; Copyright: Taylor & Francis Group, LLC ; http://purl.org/eprint/accessRights/RetrictedAccess |
| رقم الانضمام: | edsbas.F07EBB47 |
| قاعدة البيانات: | BASE |
| تدمد: | 10408398 15497852 |
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| DOI: | 10.1080/10408398.2022.2045559 |