[HTML][HTML] The antioxidant potential of different edible and medicinal mushrooms
RW Mwangi, JM Macharia, IN Wagara… - Biomedicine & …, 2022 - Elsevier
Mushroom consumption has grown extraordinarily owing to their high nutritional value,
desirable taste, and aroma. Mushrooms continue generating lots of interest chiefly in their …
desirable taste, and aroma. Mushrooms continue generating lots of interest chiefly in their …
Macrofungi as a nutraceutical source: Promising bioactive compounds and market value
Macrofungi production and economic value have been increasing globally. The demand for
macrofungi has expanded rapidly owing to their popularity among consumers, pleasant …
macrofungi has expanded rapidly owing to their popularity among consumers, pleasant …
Microorganisms: a potential source of bioactive molecules for antioxidant applications
Oxidative stress originates from an elevated intracellular level of free oxygen radicals that
cause lipid peroxidation, protein denaturation, DNA hydroxylation, and apoptosis, ultimately …
cause lipid peroxidation, protein denaturation, DNA hydroxylation, and apoptosis, ultimately …
Edible mushrooms for sustainable and healthy human food: nutritional and medicinal attributes
Global food production faces many challenges, including climate change, a water crisis,
land degradation, and desertification. These challenges require research into non-traditional …
land degradation, and desertification. These challenges require research into non-traditional …
Nutritional value and biological properties of Chilean wild and commercial edible mushrooms
B Jacinto-Azevedo, N Valderrama, K Henríquez… - Food Chemistry, 2021 - Elsevier
The nutritional value and biological properties of 24 samples of Chilean edible mushrooms
were evaluated. The nutritional value was determined by measuring moisture, protein, fat …
were evaluated. The nutritional value was determined by measuring moisture, protein, fat …
Valorization of mushroom by‐products: a review
With the rapid growth of the global economy and the global population, the production of
solid waste has increased remarkably. Mushrooms are gaining popularity among …
solid waste has increased remarkably. Mushrooms are gaining popularity among …
Schizophyllum commune (Fries) mushroom: a review on its nutritional components, antioxidative, and anti-inflammatory properties
Highlights•Systematic review using five databases.•Nutritional properties vary with strain
and growth environment.•Protective effects from oxidative damage through vital cell …
and growth environment.•Protective effects from oxidative damage through vital cell …
Effects of spent mushroom substrate-derived biochar on soil CO2 and N2O emissions depend on pyrolysis temperature
Edible mushroom cultivation is an important industry in intensively managed forest
understories. However, proper disposal of spent mushroom substrate (SMS) presents a …
understories. However, proper disposal of spent mushroom substrate (SMS) presents a …
[HTML][HTML] Diversity of substrate type, ethnomycology, mineral composition, proximate, and phytochemical compounds of the Schizopyllum commune Fr. in the area …
Schizophyllum commune Fr. is a wild macro fungus species, which is often used as a food
source by the indigenous Kaili tribe along the Palu-Koro fault, Central Sulawesi, Indonesia …
source by the indigenous Kaili tribe along the Palu-Koro fault, Central Sulawesi, Indonesia …
Nutritional profiling and antioxidant property of three wild edible mushrooms from north east India
J Khumlianlal, KC Sharma, LM Singh, PK Mukherjee… - Molecules, 2022 - mdpi.com
The mushroom is an important food for the rural tribal populations in Manipur, because of its
high nutritional contents. In this study, we report on the nutritional profile of three wild edible …
high nutritional contents. In this study, we report on the nutritional profile of three wild edible …