Journal of International Society for Food Bioactives Nutraceuticals and Functional Foods Review J. Food Bioact. 2020;12:9–75 Bioactive compounds and bioactive properties of chaga (Inonotus obliquus) mushroom: a review Han Peng and Fereidoon Shahidi* Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada A1B 3X9 *Corresponding author: Fereidoon Shahidi Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada A1B 3X9. Tel: (709)864-8552; E-mail:
[email protected] DOI: 10.31665/JFB.2020.12245 Received: December 04, 2020; Revised received & accepted: December 24, 2020 Citation: Peng, H., and Shahidi, F. (2020). Bioactive compounds and bioactive properties of chaga (Inonotus obliquus) mushroom: a review. J. Food Bioact. 12: 9–75. Abstract Chaga (Inonotus obliquus) is an edible herbal mushroom extensively distributed in the temperate to frigid regions of the Northern hemisphere, especially the Baltic and Siberian areas. Chaga parasites itself on the trunk of various angiosperms, especially birch tree, for decades and grows to be a shapeless black mass. The medicinal/nutraceuti- cal use of chaga mushroom has been recorded in different ancient cultures of Ainu, Khanty, First Nations, and other Indigenous populations. To date, due to its prevalent use as folk medicine/functional food, a plethora of studies on bioactive compounds and corresponding compositional analysis has been conducted in the past 20 years. In this con- tribution, various nutraceutical and pharmaceutical potential, including antioxidant, anti-inflammatory, anti-tumor, immunomodulatory, antimutagenic activity, anti-virus, analgesic, antibacterial, antifungal, anti-hyperglycemic, and anti-hyperuricemia activities/effects, as well as main bioactive compounds including phenolics, terpenoids, polysac- charides, fatty acids, and alkaloids of chaga mushroom have been thoroughly reviewed, and tabulated using a total 171 original articles.