Edible Mushroom-Enriched Beverages as Functional Strategies for the Prevention and Management of Non-Communicable Chronic Diseases

Non-communicable diseases (NCDs) account for more than 40 million deaths annually worldwide, including approximately 18 million premature deaths (before 70 years of age), highlighting the urgent need for effective preventive strategies. In this context, mushroom-enriched functional beverages have emerged as promising dietary approaches for the prevention and management of NCDs. This review synthesizes current evidence on mushroom-derived bioactive compounds and their application in beverage systems, integrating biochemical, technological, and regulatory perspectives. Key compounds, including β-glucans, phenolics, terpenoids, and bioactive peptides, exhibit antioxidant, anti-inflammatory, and metabolic regulatory properties, with reported effects on glycemic control, lipid metabolism, and gut microbiota modulation. Evidence from experimental and clinical studies indicates improvements such as reductions in glycated hemoglobin (HbA1c), postprandial glucose, and lipid markers, although studies specifically evaluating beverages remain limited. A patent analysis (2021–2026) identified 398 applications, of which 356 were selected, demonstrating growing technological innovation, particularly in Asia and North America. However, recent years show fewer visible applications (e.g., 60 in 2024 and 30 in 2025), likely due to confidentiality periods. Despite their functional potential, challenges related to bioavailability, clinical validation, and regulatory harmonization persist. Overall, mushroom-enriched beverages represent a promising, yet still emerging, strategy requiring further translational and clinical research to support their large-scale application in public health.