Cordyceps fungus: Scientific discoveries and health products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions, and the underlying scientific background. Divided in 7 chapters, the book covers the development of knowledge and technology in related areas, such as polysaccharides as major bioactive ingredients, biological characteristics, chemical composition and bioactivities, traditional uses and mycelial fermentation of cordyceps sinensis, besides analysis and characterization, bioactivity assessment, anti-inflammation activity, and conclusions and future perspectives of cordyceps fungus. Written by world-leading authorities in the area, this book serves as a valuable reference for this special and valuable fungal species, but also for other medicinal fungi.

• Provides an essential reference for commercial application of the results and products from previous studies on the Cordyceps fungus
• Thoroughly discusses mycelial fermentation, analysis and characterization, bioactivity assessment and anti-inflammation activity of Cordyceps fungus
• Covers health aspects, antioxidant activities, and cosmetic functions of Cordyceps