Edible lichens and its unique bioactives: A review of its pharmacological and food applications

Abstract

Edible lichens are nutritious sources of health-promoting bioactive compounds utilized as ethnic foods and traditional medicine for ages and documented across universal pharmacopoeia. The nutritional, pharmacological and organoleptic features of lichen research are increasing, and new perspectives on its applications allow the development of novel functional foods and drugs. This review highlights the secondary metabolites of edible lichen, biological activities, and major applications in the pharma and food sectors. The potential of lichen as a natural factory for nanomaterial fabrication is discussed with prospective biological mechanisms. The food processing techniques reduce the native acerbity and bitterness in lichens and enhance the volatile flavour ingredients to support the development of new food formulations. Future research should envisage the edibility of lichens and in-depth molecular pharmacological mechanisms using multidisciplinary approaches and techniques that can potentially resolve the challenges in lichen consumption.