Composition and Biological Properties of Agaricus bisporus Fruiting Bodies – a Review

White is both the most popular and the most commonly eaten edible mushroom species in the world. It is popular not only because of its taste, but also due to its high level of nutrients: dietary fiber (chitin), essential, semi-essential amino acids, unsaturated fatty acids including linoleic and lin...

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Veröffentlicht in:	Polish journal of food and nutrition sciences Jg. 67; H. 3; S. 173 - 182
Hauptverfasser:	Muszyńska, Bożena, Kała, Katarzyna, Rojowski, Jacek, Grzywacz, Agata, Opoka, Włodzimierz
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Olsztyn De Gruyter Open 01.09.2017 Polish Academy of Sciences, Institute of Animal Reproduction and Food Resesarch Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Schlagworte:	Agaricus bisporus Amino acids Antibiotics Anticancer properties Antioxidants Benzoquinone benzoquinones bioactive metabolites Biological activity Biological properties calcium Calcium compounds Chitin copper Cosmetics cultivated mushrooms Dietary fiber edible mushrooms ergothioneine Fatty acids fruiting bodies functional foods Functional foods & nutraceuticals humans immunomodulators iron linoleic acid linolenic acid Magnesium Manganese medicinal properties Mushrooms Nutrients Phenols phosphorus potassium radioprotective effect Selenium sodium Sterols Sulfur taste Tyrosinase Vitamins zinc
ISSN:	1230-0322, 2083-6007, 2083-6007
Online-Zugang:	Volltext
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