About the Journal

Food Nutrition Chemistry (FNC) is an open access peer-reviewed journal. FNC publishes various types of articles on food nutrition chemistry in the field of life and health, such as original research articles, review articles, case reports. The journal is committed to providing an academic exchange platform for researchers in the world of food nutrition chemistry and health. Researchers and practitioners from all over the world are welcome to contribute.

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Current Issue

Vol. 2 No. 3 (2024)
Published: 2024-10-14

Review Article

  • Open Access

    Article ID: 231

    Research on Chaga hypoglycemic functional foods

    by Sheng Xu, Rui Su, Shuai-shuai Wei, Li-ping Zhang, Wen-han Zhang, Hai-hui Sun, Yan Shen, Wei Ma
    Food Nutrition Chemistry, Vol.2, No.3, 2024;
    19 Views, 17 PDF Downloads
    DOI: https://doi.org/10.18686/fnc.v2i3.231

    Chaga, also known as Inonotus obliquus (Fr.) Pilát, belongs to the genera Basidiomycotina, Hymenomycetes, Hymenochaetales, Hymenochaetaceae, and Inonotus. Chaga is a brown polypore fungus that mostly grows under the bark of white birch and silver birch trees. It forms sarcoma-like sclerotia when the bark is damaged. It mainly grows in Northern Europe at the 40° to 50° north latitude, Siberia and the Far East in Russia, Hokkaido in Japan, and the Changbai Mountain area of the Heilongjiang Province and Jilin Province in China. Chaga has various pharmacological activities, such as anti-tumor, hypoglycemic, anti-viral, and anti-inflammatory. Inonotus obliquus, an edible fungus with the same origin as medicine and food, has attracted more and more attention. At present, Chaga has become a raw material with great potential for developing functional foods. In this article, Chaga’s blood sugar-lowering function, functional ingredients, and blood sugar-lowering mechanism and the development status of Chaga functional foods are reviewed and Chaga’s future development is analyzed and forecast.

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