Antioxidant properties of mushroom extracts sequentially isolated by cyclohexane,
dichloromethane, methanol, and water from Phaeolus schweinitzii, Inonotus hispidus …

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

The chemical, bioactive, and antioxidant potential of twenty wild culinary mushroom species
being consumed by the people of northern Himalayan regions has been evaluated for the …

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 …

Functional foods such as mushrooms are rich in polyphenolic compounds and secondary
metabolites with health‐promoting properties such as antioxidant, antimicrobial, antidiabetic …

This study was undertaken to evaluate and compare the antioxidant, antimicrobial and
antiradical activities of twelve wild edible mushrooms from Serbia. The antioxidant activity …

In this study, chemical compositions and antioxidant activities of 16 wild edible mushrooms
(Agrocybe cylindracea, Amanita ceciliae, Armillaria mellea, Boletus reticulatus, Cantharellus …

The methanolic extracts of dried wild edible mushroom were analyzed for antioxidant activity
in different assays, namely, ferric antioxidant reducing power (FRAP), scavenging activity on …

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 …

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