Medicinal Components in Edible Mushrooms on Diabetes Mellitus Treatment

Arpita Das, Chiao Ming Chen, Shu Chi Mu, Shu Hui Yang, Yu Ming Ju, Sing Chung Li

Research output: Contribution to journalReview articlepeer-review

Abstract

Mushrooms belong to the family “Fungi” and became famous for their medicinal properties and easy accessibility all over the world. Because of its pharmaceutical properties, including anti-diabetic, anti-inflammatory, anti-cancer, and antioxidant properties, it became a hot topic among scientists. However, depending on species and varieties, most of the medicinal properties became indistinct. With this interest, an attempt has been made to scrutinize the role of edible mushrooms (EM) in diabetes mellitus treatment. A systematic contemporary literature review has been carried out from all records such as Science Direct, PubMed, Embase, and Google Scholar with an aim to represents the work has performed on mushrooms focuses on diabetes, insulin resistance (IR), and preventive mechanism of IR, using different kinds of mushroom extracts. The final review represents that EM plays an important role in anticipation of insulin resistance with the help of active compounds, i.e., polysaccharide, vitamin D, and signifies α-glucosidase or α-amylase preventive activities. Although most of the mechanism is not clear yet, many varieties of mushrooms’ medicinal properties have not been studied properly. So, in the future, further investigation is needed on edible medicinal mushrooms to overcome the research gap to use its clinical potential to prevent non-communicable diseases.

Original languageEnglish
Article number436
JournalPharmaceutics
Volume14
Issue number2
DOIs
Publication statusPublished - Feb 2022

Keywords

  • Diabetes
  • Edible mushroom
  • Insulin resistance
  • Polysaccharide
  • Vitamin D
  • α-amylase
  • α-glucosidase

ASJC Scopus subject areas

  • Pharmaceutical Science

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