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Lion's Mane Mushroom: Nutritional Profile, Bioactive Compounds, Functional Properties, and Applications in Functional

Raja Balqis Raja-Razali1, Nur Asyiqin Zahia-Azizan1, Chong Shin Yee1,2

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Lion

Keywords:
Hericium erinaceusand well‐beingbiological activityfunctional foodgood healthzero hunger

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Area of Science:

  • Mycology
  • Food Science
  • Pharmacology

Background:

  • Hericium erinaceus (Lion's Mane) is a mushroom with a history in traditional Chinese medicine and East Asian cuisine.
  • It possesses a unique umami flavor, high protein content, and novel bioactive compounds like hericenones and erinacines.
  • These compounds are linked to nerve growth factor (NGF) synthesis, immunomodulation, and antioxidant properties, though research is primarily in vitro and animal-based.

Purpose of the Study:

  • To conduct a comprehensive review of Hericium erinaceus.
  • To evaluate its nutritional composition, bioactive profile, and technological potential for modern food applications.
  • To explore its dual role as a medicinal and culinary ingredient.

Main Methods:

  • Literature review of existing studies on Hericium erinaceus.
  • Analysis of nutritional data, bioactive compound identification, and culinary properties.
  • Assessment of scientific evidence for therapeutic potential and food technology applications.

Main Results:

  • Lion's Mane offers significant nutritional value, including high protein and fiber.
  • Bioactive compounds like hericenones, erinacines, and β-glucans show potential for health benefits.
  • Its sensory attributes and functional properties support its use in diverse food products, including meat alternatives.

Conclusions:

  • Hericium erinaceus presents a valuable dual-use potential as both a functional food ingredient and a medicinal mushroom.
  • Further integrated research is needed to fully realize its application in food technology.
  • This review aims to enhance understanding and inspire future innovation with Lion's Mane mushroom.