From common delicacy to functional edible: A comprehensive review on the nutrition, pharmacology, safety-quality evaluation of Auricularia polytricha

Based on existing literature, this review systematically summarizes the nutritional value, medicinal worth, bioactive components, pharmacological activities with relative mechanisms, as well as the food safety and quality evaluation of AP. As a widely cultivated and consumed edible fungus, AP is one of the most produced and utilized edible mushrooms. It is not only valued for its unique texture but also appears in various cuisines. The rich content of bioactive compounds in AP, including polysaccharides, sterols, and dietary fibers that confer diverse pharmacological effects, while polysaccharides hold a crucial position in pharmacological research. Beyond its edible value, AP demonstrates significant contributions in anti-tumor activities which are effective against cancers such as lung, breast, and colorectal cancer. Its anti-inflammatory activity relates to neuroprotection and the promotion of intestinal and renal health. Furthermore, AP shows hepatoprotective, hypoglycemic, hypolipidemic, and immunomodulatory effects. In terms of nutrition, it is noticed by its high magnesium content and an amino acid composition which achieve the FAO/WHO standard for high-quality protein. In terms of edible products, safety and quality are influenced by cultivation and harvesting processes. Building on current research, this review demonstrates the influence of different cultivated substrates on the safety, nutritional composition, and overall quality of AP. In summary, AP possesses dual value in food and medicine and it is worthy to explore thoroughly in dietary applications, quality control, and clinical research.