Thesis Title: The Molecular and Physicochemical Mechanisms by which Mushroom Functional Food Products Affect Obesity, Diabetes and Neurodegeneration.
Mushrooms have been regarded as potential functional food materials due to their bioactive compounds (dietary fibre and phenolic compounds). This research will investigate the bioactive composition of 3 mushroom types (white button, oyster and shiitake) and the distribution of these compounds in the cap, stem and whole mushroom. Mushroom bioactive materials will be evaluated with regards to their potential to reduce glycaemic impact, manipulate obesity and satiety hormonal expression, and the potential influence on neurodegenerative factors.
Affiliated with Lincoln University & Tianjin University of Commerce, China