Literature DB >> 33803280

Antioxidant Properties and Industrial Uses of Edible Polyporales.

Karen P Quintero-Cabello1, Marco A Lugo-Flores1, Patricia Rivera-Palafox1, Brenda A Silva-Espinoza1, Gustavo A González-Aguilar1, Martín Esqueda1, Rigoberto Gaitán-Hernández2, J Fernando Ayala-Zavala1.   

Abstract

The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols. Each compound contributes differently to the antioxidant potential of fungi. Besides the health benefits for rural communities caused by fungi consumption, their antioxidant composition attracts the food, cosmetic, and pharmaceutical industries' interest. In this context, the present review compiles, analyzes, and discusses the bioactive composition of edible fungi of the Polyporales order and its contribution to total antioxidant capacity.

Entities:  

Keywords:  mushroom; phenolic compounds; sociological impact; vitamins

Year:  2021        PMID： 33803280      PMCID： PMC7998620          DOI： 10.3390/jof7030196

Source DB:  PubMed          Journal:  J Fungi (Basel)        ISSN： 2309-608X


  36 in total

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9.  Influence of the Culture Substrate on the Agaricus blazei Murrill Mushrooms Vitamins Content.

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Review 10.  Advances and Prospects of Phenolic Acids Production, Biorefinery and Analysis.

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