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Their immense morphological and chemical diversity is particularly noteworthy, though they also share common traits, such as a high content of carbohydrates like β-glucans and chitin. A key challenge in the current landscape is to enhance extraction methods for these bioactive compounds and to better characterize the chemical profiles of commercial, wild, and filamentous fungi used in the food industry.
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The metabolic versatility of fungi is reflected in a wide range of health effects. Particularly notable are the prebiotic effects of certain polysaccharides and the anti-inflammatory, antioxidant, and antimicrobial potential of some metabolites. In addition, metabolites from certain so-called medicinal fungi have shown remarkable neurological effects, opening the door to the screening of promising fungal species for applications in the food or pharmaceutical industries.
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