Insights into health-promoting effects of Jew's ear (Auricularia auricula-judae)

Tahidul Islam, Kumar Ganesan, Baojun Xu*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Background: Jew's ear is an important cultivated edible mushroom. It contains high levels of melanin, carbohydrates, fiber, protein, amino acids, ergosterol, and ascorbic acids, and a very lower level of fat. Various in vitro and in vivo studies have shown that Jew's ear exhibits numerous health-promoting properties. It is known to exhibit antioxidant properties to prevent free radical-induced oxidative damages; balance the blood glucose and lipid levels to alleviate diabetes, hyperlipidemia, and obesity; stimulate macrophage and inflammatory cytokines to prevent inflammation; exhibit anti-cancer properties by stimulating cellular apoptosis and prevent gut microbial dysbiosis by stimulating the growth of healthy gut microbiota.

Scope and approach: The data regarding A. auricula-judae and its health-promoting effects was obtained through library databases and several electronic searches, such as Google, Google Scholar, PubMed, Scopus, ResearchGate, and journal websites.

Key findings and conclusions: Our review presented a comprehensive insight into the chemical composition, health-promoting effects, and bioactive mechanisms of A. auricula-judae for the prevention of common diseases.
Original languageEnglish
Pages (from-to)552-569
Number of pages18
JournalTrends in Food Science and Technology
Volume114
Early online date12 Jun 2021
DOIs
Publication statusPublished - Aug 2021

User-Defined Keywords

  • Auricularia auricula-Judae
  • Chemical composition
  • Polysaccharides Bioactivities
  • Health-promoting benefits

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