臨床薬理学および生物薬剤学

抽象的な

Reishi (Ganoderma lucidum): A Potential Source of Nutraceuticals and Prebiotics

Sandeep Singh Bhadoriya, Prashant Wadagbalkar, Praveen Sharma, Sachin Kumar Jain

Background: In Asian nations, Ganoderma lucidum, often known as lingzhi, has been used to generally promote health and lifespan. With high-quality proteins, amino acids, nucleosides, vitamins, critical minerals, and dietary fibres (quitin, polysaccharides), Ganoderma lucidum is a highly nutritious, low-calorie food. A significant and underutilised source of nutraceuticals and prebiotics is Ganoderma lucidum.

The development of mushrooms is beneficial to the food, pharmaceutical, and nutraceuticals industries in developing nations like China, Japan, Korea, and India. Ganoderma lucidum has long been regarded as the best nutritious meal for obese people and for diabetics to prevent hyperglycemia due to its high fibre, low fat, and low starch content. It is mostly made up of dietary fibres and polysaccharides that encourage the growth of good bacteria. It is mostly made up of dietary fibres and polysaccharides that encourage the formation of good bacteria in the digestive tract. They are maintaining intestinal health, preventing cancer, enhancing immunity, lowering cholesterol, and preventing obesity, among other positive effects. Its potential as a nutraceutical and prebiotic is attributed to the presence of a wide range of phytoconstituents, including tocopherols, phenolics, flavonoids, carotenoids, dietary fibres, ascorbic acid, selenium, germanium, luecine, lysine, adenosine, and uracil. There is no proof of liver, kidney, or DNA toxicity with consumption of Linngzhi, according to the toxicity study on human clinical trial.

Present overview: The current research highlights the urgent need for the scientific community to promote Ganoderma lucidum as a potential source of nutraceutical and prebiotic products. To characterise the active component (s) of this alleged medicinal mushroom, as well as to discover mechanisms of action, techniques for improving quality control systems are required to define and standardise G. lucidum formulations. The current review will result in a new generation of foods and will undoubtedly encourage both their dietary and therapeutic benefits.

Graphical Abstract