TY  - JOUR
AU  - Kozarski, Maja
AU  - Klaus, Anita
AU  - Griensven, Leo van
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Wan-Mohtar, Wan Abd Al Qadr Imad
AU  - Vunduk, Jovana
PY  - 2023
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/5355
AB  - Mushrooms are experiencing a kind of renaissance as a part of the contemporary human diet. These valuable organisms are more than food, they fi t in perfectly as a novel market group known as nutra-mycoceuticals. Immune-balancing mushroom dietary fibers and secondary metabolites such as polyphenols are the main focus of the healthcare industry. Wellness and cosmetic companies are increasingly using mushroom extracts rich in these ingredients. This review considers the basic molecular immunomodulatory mechanisms of action of the most commonly used mushroom dietary fibers, β-glucans. The literature data on their bioavailability, metabolic transformations, preclinical and human clinical research, and safety are discussed. Immunomodulatory mechanisms of polyphenol ingredients are also considered. These molecules present great potential in the design of the new immunity balancer formulations according to their widespread structural diversity. Finally, we draw attention to the perspectives of modern trends in mushroom nutraceutical and cosmeceutical formulations to strengthen and balance immunity.
PB  - Elsevier
T2  - Food Science and Human Wellness
T1  - Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application
VL  - 12
IS  - 2
SP  - 378
EP  - 396
DO  - 10.1016/j.fshw.2022.07.040
ER  - 

@article{
author = "Kozarski, Maja and Klaus, Anita and Griensven, Leo van and Jakovljević, Dragica and Todorović, Nina and Wan-Mohtar, Wan Abd Al Qadr Imad and Vunduk, Jovana",
year = "2023",
abstract = "Mushrooms are experiencing a kind of renaissance as a part of the contemporary human diet. These valuable organisms are more than food, they fi t in perfectly as a novel market group known as nutra-mycoceuticals. Immune-balancing mushroom dietary fibers and secondary metabolites such as polyphenols are the main focus of the healthcare industry. Wellness and cosmetic companies are increasingly using mushroom extracts rich in these ingredients. This review considers the basic molecular immunomodulatory mechanisms of action of the most commonly used mushroom dietary fibers, β-glucans. The literature data on their bioavailability, metabolic transformations, preclinical and human clinical research, and safety are discussed. Immunomodulatory mechanisms of polyphenol ingredients are also considered. These molecules present great potential in the design of the new immunity balancer formulations according to their widespread structural diversity. Finally, we draw attention to the perspectives of modern trends in mushroom nutraceutical and cosmeceutical formulations to strengthen and balance immunity.",
publisher = "Elsevier",
journal = "Food Science and Human Wellness",
title = "Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application",
volume = "12",
number = "2",
pages = "378-396",
doi = "10.1016/j.fshw.2022.07.040"
}

Kozarski, M., Klaus, A., Griensven, L. v., Jakovljević, D., Todorović, N., Wan-Mohtar, W. A. A. Q. I.,& Vunduk, J.. (2023). Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application. in Food Science and Human Wellness
Elsevier., 12(2), 378-396.
https://doi.org/10.1016/j.fshw.2022.07.040

Kozarski M, Klaus A, Griensven LV, Jakovljević D, Todorović N, Wan-Mohtar WAAQI, Vunduk J. Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application. in Food Science and Human Wellness. 2023;12(2):378-396.
doi:10.1016/j.fshw.2022.07.040 .

Kozarski, Maja, Klaus, Anita, Griensven, Leo van, Jakovljević, Dragica, Todorović, Nina, Wan-Mohtar, Wan Abd Al Qadr Imad, Vunduk, Jovana, "Mushroom β-glucan and polyphenol formulations as natural immunity boosters and balancers: nature of the application" in Food Science and Human Wellness, 12, no. 2 (2023):378-396,
https://doi.org/10.1016/j.fshw.2022.07.040 . .