Two cultivated (P. ostreatus and L. edodes) and five wild (L. sulphureus, A. campestris, T.
clypeatus, T. microcarpus and T. letestui) edible mushrooms were analyzed for their …

Consumption of mushroom has increased remarkably because of their desirable aroma,
taste and high nutritional content. Wild edible mushrooms (WEM) are well known for their …

The current study was undertaken to measure the antioxidant potential from water and
methanolic extracts of fruiting bodies of 23 species of mushrooms naturally grown in different …

The purpose of this study was to evaluate the total phenolic contents, antioxidant properties
and phenolic composition of four edible mushroom species, G anoderma lucidum, M …

Extractions were performed of the total phenolic and flavonoid contents and antioxidant
properties of five edible mushroom samples—Lentinus edodes, Volvariella volvacea …

Five species of edible wild mushrooms were selected to determine the proximate
composition, vitamins (retinol, α-tocopherol, γ-tocopherol, thiamin, riboflavin, and ascorbic …

The purpose of the study was to explore sixteen of the most popular edible species of wild-
growing mushrooms as potential sources of antioxidants. Among the mushrooms tested, the …

Mushrooms have been consumed for centuries and have recently gained more popularity as
an important source of nutritional and pharmaceutical compounds. As part of the valorization …

Twenty-five wild edible mushrooms from Northeastern Thailand were analyzed for their
antioxidant activities, proteins, sugars, β-glucan, and phenolic profiles. Results showed that …

Agaricus bisporus, Lentinula edodes, Pleurotus ostreatus, Pleurotus eryngii and Grifola
frondosa were analyzed for antioxidant capacity, as measured by oxygen radical …