Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity

There are about 3000 species of mushrooms, which have a high amount of substances that are beneficial to human health, such as antioxidants. It is well known that oxidative stress plays an important role in the etiopathogenesis of many diseases, including cancer, cardiovascular disorders, and diseas...

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Vydané v:European food research & technology Ročník 247; číslo 3; s. 513 - 533
Hlavní autori: Podkowa, Adrian, Kryczyk-Poprawa, Agata, Opoka, Włodzimierz, Muszyńska, Bożena
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: Berlin/Heidelberg Springer Berlin Heidelberg 01.03.2021
Springer Nature B.V
Predmet:
Agriculture
Analytical Chemistry
antioxidant activity
Antioxidants
Biotechnology
Carotenoids
Central nervous system
Chemistry
Chemistry and Materials Science
diet
digestive juices
Disorders
food research
Food Science
Forestry
Gastric juice
Homeostasis
human health
Indoles
Ingredients
Mushrooms
Organic compounds
Oxidative stress
Phenolic compounds
Phenols
Review Article
technology
Vitamins
Medicinal mushrooms
Oxidative stress
Gastric juices
Antioxidant activity
Culinary
ISSN:1438-2377, 1438-2385
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Abstract There are about 3000 species of mushrooms, which have a high amount of substances that are beneficial to human health, such as antioxidants. It is well known that oxidative stress plays an important role in the etiopathogenesis of many diseases, including cancer, cardiovascular disorders, and diseases of the central nervous system. One way to prevent homeostasis disorders that occur as a result of excessive production of pro-oxidative substances is to include the ingredients having antioxidant properties in the diet. Several compounds, such as those with phenolic and indole derivatives as well as carotenoids and some vitamins, exhibit antioxidant activity. These substances are present in many foods, including mushrooms. In addition, they have certain unique compounds that are not found in other sources (e.g., norbadione A). The present work discusses selected ingredients exhibiting antioxidant activity, which are found in various species of mushrooms as wells as describes the content of these compounds in the extracts obtained from mushrooms using artificial digestive juice.
AbstractList There are about 3000 species of mushrooms, which have a high amount of substances that are beneficial to human health, such as antioxidants. It is well known that oxidative stress plays an important role in the etiopathogenesis of many diseases, including cancer, cardiovascular disorders, and diseases of the central nervous system. One way to prevent homeostasis disorders that occur as a result of excessive production of pro-oxidative substances is to include the ingredients having antioxidant properties in the diet. Several compounds, such as those with phenolic and indole derivatives as well as carotenoids and some vitamins, exhibit antioxidant activity. These substances are present in many foods, including mushrooms. In addition, they have certain unique compounds that are not found in other sources (e.g., norbadione A). The present work discusses selected ingredients exhibiting antioxidant activity, which are found in various species of mushrooms as wells as describes the content of these compounds in the extracts obtained from mushrooms using artificial digestive juice.
Author Kryczyk-Poprawa, Agata
Opoka, Włodzimierz
Podkowa, Adrian
Muszyńska, Bożena
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  surname: Podkowa
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  fullname: Kryczyk-Poprawa, Agata
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  givenname: Włodzimierz
  surname: Opoka
  fullname: Opoka, Włodzimierz
  organization: Faculty of Pharmacy, Department of Inorganic and Analytical Chemistry, Jagiellonian University Medical College
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  givenname: Bożena
  orcidid: 0000-0002-5007-1486
  surname: Muszyńska
  fullname: Muszyńska, Bożena
  email: muchon@poczta.fm
  organization: Faculty of Pharmacy, Department of Pharmaceutical Botany, Jagiellonian University Medical College
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Issue 3
Keywords Medicinal mushrooms
Oxidative stress
Gastric juices
Antioxidant activity
Culinary
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PublicationTitle European food research & technology
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Springer Nature B.V
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SubjectTerms Agriculture
Analytical Chemistry
antioxidant activity
Antioxidants
Biotechnology
Carotenoids
Central nervous system
Chemistry
Chemistry and Materials Science
diet
digestive juices
Disorders
food research
Food Science
Forestry
Gastric juice
Homeostasis
human health
Indoles
Ingredients
Mushrooms
Organic compounds
Oxidative stress
Phenolic compounds
Phenols
Review Article
technology
Vitamins
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Title Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity
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