Abstract
Mushrooms are attracting great attention as source of nutrients and biologically active molecules that can be used in the formulation of novel functional foods. Fomes fomentarius (FF), commonly named tinder fungus, is a polypore mushroom which is considered edible but not palatable and not normally consumed as food. However, its nutritional and functional composition places it as an interesting species to obtain bioactive ingredients. In this context, this work reviewed the scientific literature related to FF as raw material to recover fractions with different bioactivities, attending to the utilized extraction or isolation procedures, the tested properties, and the experimental models, analysing the reported results and their implication on human health, as well as current strengths and limitations. Phenolic compounds, polysaccharides, and specific lipids, among others, have been extracted using mainly conventional procedures leading to biologically active fractions exerting antioxidant, antiproliferative and antimicrobial properties and, although still investigated in just a few works, anti-inflammatory, hypoglycemic, hypohocolesterolemic, etc. Despite the promising results that have been already published, further research must be carried out, addressing other FF molecules such as proteins and peptides, novel and advanced extraction technologies, bioaccesibility and bioavailability studies, additional in vivo experiments through animal models and clinical trials, and sensory and consumer analyses to finally develop functional foods based on FF ingredients.
Published Version
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