A comparative study on chemical composition (nutritional value, primary and secondary
metabolites), antioxidant properties (scavenging activity, reducing power and inhibition of …

BACKGROUND Morchella conica Pers. is a species of fungus that belongs to the
Morchellaceae family and was studied in order to obtain more information about this …

The ethanol extracts of Morchella vulgaris (EEMV) and Morchella esculanta (EEME) were
analysed for their antioxidant activities in different systems including reducing power, free …

The present study reports a comparison of the antioxidant properties and phenolic profile of
the most consumed species as fresh cultivated mushrooms and their mycelia produced in …

The aim of this research was determination of the content of phenols and flavonoids as
bioactive compounds in aqueous and ethanolic extracts of three species of mushrooms …

The use of natural products isolated from mushrooms, included inedible species, against
infection, cancer diseases and other oxidative-stress related diseases is one of the …

The present study aimed to investigate the chemical composition, bioactive compounds, and
antioxidant activity of two wild edible mushrooms, the honey fungus (Armillaria mellea) and …

Mushrooms contain a multitude of biomolecules with nutritional and/or biological activity.
Among the bioactive molecules, phenolic compounds and tocopherols are the most …

Antioxidant capacity and antimicrobial activities of Morchella conica Pers. extracts obtained
with ethanol were investigated in this study. Four complementary test systems; namely …

Species of genus Morchella are high-value edible mushrooms. They are sought after by
culinary experts due to their aroma, flavor, meaty texture, and health benefits. M …