## 1 Introduction  
In recent years, there has been a surge in research focused on harnessing natural products for the development of novel materials. These substances offer the potential to alleviate the economic strain associated with synthetic drugs while frequently presenting fewer adverse effects [1]. Natural products consist of primary and secondary metabolites, which are biosynthesis products found in plants and animals. Primary metabolites are essential compounds produced by all types of living cells, crucial for basic cellular functions. On the other hand, secondary metabolites, although not essential for cell growth or basic functions, exhibit physiological activity in specific plants and do not participate in fundamental metabolic processes [1, 2], thereby prompting endeavors to explore novel active agents derived from natural products [3]. Due to these unique properties, natural products are increasingly used as functional foods, promoting health benefits beyond basic nutrition. Functional foods are foods that have been formulated to strengthen specific health functions, offering more health benefits compared to conventional foods [4, 5, 6]. These foods contain components that not only provide nutrients but can also help improve specific health conditions or reduce the risk of diseases [4, 6]. To be considered functional foods, they either enhance general and physical well-being or reduce the risk of developing diseases. In addition, they need to meet key criteria such as safety, scientific evidence, consumption, and the presence of biologically active compounds [4; 5]. Therefore, numerous efforts have been continuously undertaken to discover potential functional foods, and many natural products have demonstrated the capability to improve physiological functions and decrease the risk of chronic diseases [5; 6]. This is why they have become a key focus in the development of health-promoting food products. Mushrooms, classified as fungi, have garnered significant attention among natural products due to their distinctive nutritional profile, blending animal protein with plant nutrients. Widely valued for their taste and flavor, mushrooms are utilized extensively for both culinary and medicinal purposes, offering a rich content of carbohydrates, proteins, lipids, minerals, and vitamins [3]. Mushrooms also contain various bioactive compounds including flavonoids, folates, phenolics, enzymes, lectins, terpenoids, carotenoids, polysaccharides, minerals, proteins, glycosides, tocopherols, fats, organic acids, volatile oils, and alkaloids [7]. As numerous studies have highlighted [7; 8], mushrooms exhibit diverse bioactivities, ranging from anticancer properties to the regulation of biological functions, and even ameliorative effects on conditions like stroke and cardiac disease. Consequently, the appealing health benefits of mushrooms have captured the interest of both the public and researchers [3; 7; 8]. _Fomes fometarius_ L. (FFL), belonging to the Polyporaceae family and the genus Fomes, typically thrives on aged or hardwood trees over extended periods. Its surface, characterized by a thick, gray exterior encased in a hard shell, displays distinctive yellowish-brown or blackish-brown wavy patterns or horizontal wrinkles [9]. FFL has served as a traditional natural remedy for numerous ailments worldwide for centuries. FFL, also known as the tinder fungus, has been utilized for various medicinal purposes since ancient times. FFL has traditionally been employed for wound healing, inflammation reduction, immune enhancement, and digestive improvement [10; 11]. This fungus exhibits diverse physiological activities, including antimicrobial, anti-inflammatory, antioxidant, and antiviral effects [11; 12; 13; 14; 15]. However, studies on its pharmacological effects are still in the early stages and require other effects such as antimutagenicity. Furthermore, most of the studies on biological activity were focused on polysaccharides by hydrothermal extraction.