Edible Mushrooms as Functional Foods: Phytochemical Composition, Biological Activities, and Health Applications- A Comprehensive Review

Abstract

Edible mushrooms are increasingly recognized as functional foods due to their favorable nutritional profile and rich diversity of bioactive compounds. Beyond their traditional culinary value, mushrooms synthesize structurally diverse secondary metabolites through fungal-specific metabolic pathways, contributing to a wide range of health-promoting effects. This review summarizes the nutritional composition of commonly consumed edible mushrooms and critically examines phenolic compounds as key contributors to their biological activity. The macronutrient and micronutrient composition of mushrooms, including carbohydrates, dietary fiber, proteins, lipids, vitamins, and minerals, is discussed alongside the influence of cultivation practices, environmental conditions, and processing methods on bioactive content and bioavailability. Emphasis is placed on the classification and occurrence of mushroom phenolics, including phenolic acids, flavonoid-like compounds, tannins, and related derivatives, highlighting species- and substrate-dependent variability. Current evidence regarding the debated origin and biosynthesis of flavonoids in mushrooms is also reviewed. The biological activities of mushroom phenolics—such as antioxidant, anti-inflammatory, anticancer, and antihyperglycemic effects—are summarized with reference to proposed molecular mechanisms. Interactions between phenolics and other mushroom bioactives, including polysaccharides, tocopherols, terpenoids, and sterols, are considered in the context of functional food and therapeutic applications. Despite promising in vitro findings, limitations related to bioavailability, analytical standardization, and insufficient in vivo and clinical validation remain. This review highlights key research gaps and future directions necessary for the evidence-based development of mushroom-derived functional foods and nutraceuticals.