A comprehensive review on phenolic compounds from edible mushrooms: Occurrence, biological activity, application and future prospective

Crit Rev Food Sci Nutr. 2022;62(22):6204-6224. doi: 10.1080/10408398.2021.1898335. Epub 2021 Mar 17.


Phenolic compounds are minor metabolites usually present in mushroom species. Because of their potential advantages for human health, such as antioxidant and other biological activities, these bioactive components have been gaining more interest as functional foods, nutraceutical agents for providing better health conditions. This review aims to comprehensively discuss the recent advances in mushroom phenolic compounds, including new sources, structural characteristics, biological activities, potential uses and its industrial applications as well as the future perspectives. Phenolic acids as well as flavonoids are considered the most common phenolics occurring in mushroom species. These are responsible for its bioactivities, including antioxidant, anti-inflammatory, antitumor, antihyperglycaemic, antiosteoporotic, anti-tyrosinase and antimicrobial activities. Several edible mushroom species with good phenolic content and show higher biological activity were highlighted, in a way for its futuristic applications. Trends on mushroom research highlighting new research areas, such as nanoformulation were discussed. Furthermore, the use of phenolic compounds as nutraceutical and cosmeceutical agents as well as the future perspectives and recommendations were made.

Keywords: Mushrooms polyphenols; anti-inflammatory; antioxidant; antitumor; biological activity; nutraceutical.

Publication types

  • Review

MeSH terms

  • Agaricales* / chemistry
  • Anti-Inflammatory Agents / chemistry
  • Antioxidants / chemistry
  • Flavonoids / metabolism
  • Flavonoids / pharmacology
  • Humans
  • Phenols / metabolism
  • Phenols / pharmacology


  • Anti-Inflammatory Agents
  • Antioxidants
  • Flavonoids
  • Phenols