Research progress on active ingredients and functions of Hericium erinaceus

Authors

WANG Kaixuan, College of Food Science , South China Agricultural University , Guangzhou , Guangdong 510642 , China;Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province , Guangzhou , Guangdong 510642 , China
LIN Junfang, College of Food Science , South China Agricultural University , Guangzhou , Guangdong 510642 , China;Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province , Guangzhou , Guangdong 510642 , ChinaFollow
GUO Liqiong, College of Food Science , South China Agricultural University , Guangzhou , Guangdong 510642 , China;Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province , Guangzhou , Guangdong 510642 , China
ZHOU Fenglong, College of Food Science , South China Agricultural University , Guangzhou , Guangdong 510642 , China;Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province , Guangzhou , Guangdong 510642 , China
WANG Na, Alchemy Biotechnology Co ., Ltd., Guangzhou , Guangdong 510760 , China
ZHONG Jingru, Alchemy Biotechnology Co ., Ltd., Guangzhou , Guangdong 510760 , China

Corresponding Author(s)

林俊芳（1963—），男，华南农业大学研究员，博士。E-mail：linjf@scau.edu.cn

Abstract

Hericium erinaceus has a long history in China as a medicinal and edible fungus. With delicious tastes, it also contains various active ingredients. In the current era of increasing emphasis on dietary health, Hericium erinaceus can be an ideal choice for a balanced diet. Based on previous research, this paper comprehensively summarizes the active ingredients contained in Hericium erinaceus, including terpenes, ketones, ergothioneine, and polysaccharides. The specific types and different active functions of corresponding ingredients are elaborated, while the prospect is also given on the future development of active ingredients.

Publication Date

10-28-2025

First Page

218

Last Page

226

DOI

10.13652/j.spjx.1003.5788.2024.81065

Recommended Citation

Kaixuan, WANG; Junfang, LIN; Liqiong, GUO; Fenglong, ZHOU; Na, WANG; and Jingru, ZHONG (2025) "Research progress on active ingredients and functions of Hericium erinaceus," Food and Machinery: Vol. 41: Iss. 9, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2024.81065
Available at: https://www.ifoodmm.cn/journal/vol41/iss9/28

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