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<p><i>Antrodia camphorata</i>, consumed as a food and medicinal fungus endemic to Taiwan, has rich nutritional and medicinal properties. <i>A. camphorata</i> has long been used by local people in Taiwan as a treatment for many disorders, such as liver injury, cancer, drug intoxication, abdominal pain, diarrhea, hypertension, and itchy skin. Mycochemical studies revealed more than 200 components, including triterpenoids (<b>1</b>–<b>108</b>), steroids (<b>109</b>–<b>120</b>), diterpenoids (<b>121</b>–<b>127</b>), sesquiterpenoids (<b>128</b>–<b>131</b>), benzene derivatives (<b>132</b>–<b>171</b>), ubiquinone derivatives (<b>172</b>–<b>201</b>), maleic acid and succinic acid derivatives (<b>202</b>–<b>219</b>). The bioactive compounds of <i>A. camphorata</i> exhibit anticancer, hepatoprotective, antioxidant, anti-inflammatory, and immunomodulatory properties. The most recent findings regarding the phytochemistry, bioactivities, safety, applications, and artificial cultivation of <i>A. camphorata</i> are highlighted in this review until July 2024 to provide a reference for further research on their applications as functional foods or food ingredients, paving the way for safer and more sustainable food production practices.</p> Graphical abstract <p></p>

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Phytochemistry and health functions of Antrodia camphorata as pharma-foods: a systematic review

  • 期刊论文

  • 发表日期：

    2025年7月15日

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  • Zongpei Wu,
  • Yali Wang,
  • Qin Yang,
  • Hua Li,
  • Lixia Chen

摘要

Antrodia camphorata, consumed as a food and medicinal fungus endemic to Taiwan, has rich nutritional and medicinal properties. A. camphorata has long been used by local people in Taiwan as a treatment for many disorders, such as liver injury, cancer, drug intoxication, abdominal pain, diarrhea, hypertension, and itchy skin. Mycochemical studies revealed more than 200 components, including triterpenoids (1–108), steroids (109–120), diterpenoids (121–127), sesquiterpenoids (128–131), benzene derivatives (132–171), ubiquinone derivatives (172–201), maleic acid and succinic acid derivatives (202–219). The bioactive compounds of A. camphorata exhibit anticancer, hepatoprotective, antioxidant, anti-inflammatory, and immunomodulatory properties. The most recent findings regarding the phytochemistry, bioactivities, safety, applications, and artificial cultivation of A. camphorata are highlighted in this review until July 2024 to provide a reference for further research on their applications as functional foods or food ingredients, paving the way for safer and more sustainable food production practices.

Graphical abstract