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The consumption of mushroom Ganoderma lingzhi (G. lingzhi) is believed to help people fight influenza. However, few scientific studies, particularly in animals, has addressed that. Here, a hot-water extract of G. lingzhi was orally or intranasally administered to mice infected with influenza A virus, following by a 21-day post-infection observation. An in vitro neuraminidase (NA) assay, with four subtypes of NA, was used to assess inhibition. The total content of triterpenoids and carbohydrates in the extract were determined with colorimetric assays. Results showed that intranasal administration of the extract reduced the severe weight loss in infected mice by 55.1%. Oral administration of the extract did not significantly interfere the virus infection. In addition, the extract strongly inhibited NA from influenza virus H1N1 and H5N1. These findings suggest that short-term oral consumption of hot-water extract of G. lingzhi has limited anti-influenza function, which also inform further research for its activity observed.

The in vitro antioxidant, anti-obesity, anti-allergy and skin-lightening effects of extracts from strawberry fruits (ripe and unripe) and nine other plant parts of Amaou strawberry (Fragaria × ananassa var. Amaou) were comparatively investigated by using the antioxidant assay and inhibition assays of lipase, adipocyte differentiation, β-hexosaminidase release, melanogenesis and tyrosinase. Their total phenolic content and the main phenolic compounds were also determined. The ripe strawberry fruits were found to possess potential anti-obesity and skin-lightening effects. The ethanol extracts from unripe strawberry fruits and several other parts like the crown, stolon leaf and flower showed more strong activities in the bioactivity assays conducted. The phytochemical profile varied among extracts from various parts of the plant. Ellagic acid was found in every part of the strawberry plant except the root. Our study provides valuable evidence that strawberry fruit is a food with potential anti-obesity and skin-lightening functions. The findings also support that several inedible parts of the strawberry plant have great potential to be used as the ingredients of functional food products.