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Grifola frondosa (G. frondosa) is an edible mushroom with both nutritional and medicinal properties. Since the discovery of the D-fraction more than three decades ago, many other polysaccharides, including β-glucans and heteroglycans, have been extracted from the G. frondosa fruiting body and fungal mycelium, which have shown significant beneficial activities. Another class of bioactive macromolecules in G. frondosa is composed of proteins and glycoproteins, which have shown more powerful benefits.

A number of small organic molecules such as sterols and phenolic compounds have also been isolated from the fungus and have shown various bioactivities. It can be concluded that the G. frondosa mushroom provides a diverse array of bioactive molecules that are potentially valuable for nutraceutical and pharmaceutical applications.

More investigation is needed to establish the structure–bioactivity relationship of G. frondosa and to elucidate the mechanisms of action behind its various bioactive and pharmacological effects.