Mushroom-Derived Compounds as Inhibitors of Advanced Glycation End-Products

Mushrooms have long been valued not only as food but also for their medicinal properties, especially in Eastern European traditional medicine. Species such as Inonotus obliquus, Fomitopsis officinalis, Piptoporus betulinus and Fomes fomentarius have been used to treat gastrointestinal problems, cancers, respiratory ailments and more. Modern research confirms their diverse pharmacological effects, including antitumor, immunomodulatory, antioxidant, antiviral, antibacterial and antidiabetic activities. In addition, mushrooms are widely incorporated into functional foods and nutraceuticals that promote health. Their sustainable cultivation, efficient use of agricultural residues, rapid growth cycles and resilience to environmental stressors make them an environmentally friendly source of food and pharmaceuticals. This review focuses on the potential of fungi to inhibit advanced glycation end products (AGEs)—harmful compounds formed through the non-enzymatic binding of sugars to proteins, lipids or nucleic acids. AGEs are strongly associated with the progression of chronic diseases such as diabetes, cardiovascular disorders, neurodegeneration and aging. Natural AGE inhibitors from mushrooms represent a promising therapeutic alternative to synthetic agents, as they may offer broader mechanisms of action with fewer adverse effects.