Schizophyllum commune: A Promising Functional Ingredient for Food and Medicine

Takhelmayum Albina, Jaspreet Kaur and Vishesh Bhadariya


Over the past decade, mushrooms have gained attention as functional ingredients due to their low calories, high fiber, vitamins, minerals, and protein content. Moreover, mushrooms are abundant sources of bioactive compounds such as polyphenols, flavonoids, alkaloids, saponins, tannins, and trehalose. They have been traditionally used as medicines due to their therapeutic properties. Schizophyllum commune, also known as split gill mushroom, is a widely distributed mushroom species found throughout the world. It is an edible mushroom with a unique gill structure, which splits longitudinally to create a two-layered appearance. It has been used for food and medicine in various cultures and exhibits antioxidant, antimicrobial, anticancer, antidiabetic, immunomodulating, and hepatoprotective effects. This review article provides an overview of the taxonomy, morphology, nutritional and phytochemical composition, potential health benefits, utilization, and toxicity of S. commune. It will help the researchers and scientists involved in today’s scientific research to explore its potential in various disciplines including medicine, pharmacy as well as food industries.

Published on: October 31, 2023
doi: 10.17756/jfcn.2023-s1-026
Citation: Albina T, Kaur J, Bhadariya V. 2023. Schizophyllum commune: A Promising Functional Ingredient for Food and Medicine. J Food Chem Nanotechnol 9(S1): S204-S210.