**6. Phenolic compounds**

Phenolic compounds are aromatic hydroxylated compounds that include one or even more aromatic rings and hydroxyl groups. Many mushrooms have anti-inflammatory characteristics due to the prevalence of phenolic substances examples include flavonoids, hydroxycinnamic acids, oxidized polyphenols, lignans, phenolic acids, Stilbenes, hydroxybenzoic acids, and tannins (**Table 2**).

[70, 71]. These chemicals have been observed to behave as peroxide decomposers, antioxidants, and metal inactivators [72]. One of the most significant classes of secondary metabolites identified in fungal fruiting bodies is phenolic chemicals, and they have been shown to have antioxidative and anti-inflammatory properties [73]. Imleria badia was the initial examined organisms, with phenolic chemicals discovered


#### **Table 2.**

*Edible mushroom and some bioactive substance.*

in the fruiting bodies, procatechuic, cinnamic, p-hydroxybenzoic, and p-coumaric acids, in particular. The phenolic content in total was 48.3 mg/kg dry weight. Additionally, the phenolic compounds of I. badia have unusually great antioxidant activity, reaching 99.2% in linoleic acid oxidation assays [74]. The cultivated species A. bisporus, on the other hand, includes gallic, caffeic, ferulic, p-coumaric, and protocatechuic phenolic acids [75].
