Raja-Razali, Raja BalqisZahia-Azizan, Nur AsyiqinYee, Chong ShinUshidee-Radzi, Muhammad AmeerIlham, ZulHamid, NazimahKlaus, AnitaWan-Mohtar, Wan Abd Al Qadr Imad2026-04-152026-04-152026-03-29J Food Sci, ISSN: 1750-3841 (Print); 1750-3841 (Online), Wiley, 91(4), e71026-. doi: 10.1111/1750-3841.710261750-38411750-3841http://hdl.handle.net/10292/20930Lion's Mane mushroom (Hericium erinaceus) holds a significant place in traditional Chinese medicine (TCM), valued for centuries for benefiting various internal organs and overall well-being. It is also celebrated as a culinary delicacy in East Asia, prized for its fleshy, meat-like texture and mild, seafood-like flavor. High concentrations of glutamic and aspartic acids generate a pronounced umami taste, enhancing its culinary appeal and supporting its use as a natural flavor enhancer. Nutritionally, it provides dietary fiber, essential minerals, and high protein content, notably in the mycelial biomass (up to 42.5% dry weight), making it especially suitable as a protein source in meat alternative applications. The mushroom's therapeutic potential is rooted in its novel bioactive constituents. Hericenones (in fruiting bodies) and erinacines (in mycelia) are diterpenoids that stimulate nerve growth factor (NGF) synthesis, supporting neuronal function. Furthermore, immunomodulatory β-glucans, antioxidant phenolic compounds, and ergothioneine contribute to its overall health benefits. However, these functional properties are predominantly supported by in vitro and animal studies. Despite growing interest in its medicinal properties, integrated evaluations of the nutritional composition, bioactive profile, and technological potential of H. erinaceus for modern food applications remain limited. By leveraging both its sensory attributes and scientifically validated functional value, H. erinaceus can be incorporated into beverages, staple foods, and meat substitutes. This comprehensive review examines its dual role as a medicinal and culinary mushroom, to hopefully enhance understanding of the mushroom and inspire its future applications in food technology.This is the Author's Accepted Manuscript of an article published in The Journal of Food Science © Institute of Food Technologists, published by Wiley. The Version of Record is available (Free Access) at DOI: 10.1111/1750-3841.71026Hericium erinaceusand well‐beingbiological activityfunctional foodgood healthzero hunger30 Agricultural, Veterinary and Food Sciences3006 Food SciencesComplementary and Integrative HealthNutritionDietary Supplements3.3 Nutrition and chemoprevention0904 Chemical Engineering0908 Food Sciences1111 Nutrition and DieteticsFood Science3006 Food sciences3210 Nutrition and dieteticsFunctional FoodNutritive ValueHumansHericiumAnimalsAntioxidantsAnimalsHumansAntioxidantsNutritive ValueFunctional FoodHericiumFunctional FoodNutritive ValueHumansHericiumAnimalsAntioxidantsJournal ArticleOpenAccess10.1111/1750-3841.71026