Mushroom consumption has grown extraordinarily owing to their high nutritional value,
desirable taste, and aroma. Mushrooms continue generating lots of interest chiefly in their …

Preventive medicine and food industry have shown an increased interest in the
development of natural antioxidants, since those most commonly used synthetic antioxidants …

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 …

Termite mushrooms have been classified to the genus Termitomyces, family Lyophyllaceae,
order Agaricales. These mushrooms form a mutualistic association with termites in the …

Mushrooms produce a variety of bioactive compounds that are known to have a potential
source of antioxidant and antimicrobial properties. Natural antioxidants can protect against …

Vegetables can be treated with biofertilizers as an alternative to chemical fertilizers because
of their low toxicity. We investigated the effects of foliar spraying of Azotobacter under …

This study aims to determine the total antioxidant status (TAS), total oxidant status (TOS),
oxidative stress index (OSI), DPPH free radical scavenging activity and element levels of the …

Parasol mushroom (Macrolepiota procera) is a fungus that is often included in the menu of
people looking for replacements for meat products and at the same time appreciating …

Abstract Background Lentinus squarrosulus Mont. is a wild edible mushroom appreciated by
the local communities in Africa and Asia for its taste and meaty texture as well as its …

In humans, a wide range of health disorders have been induced due to an imbalanced
metabolism and an excess generation of reactive oxygen species (ROS). Different biological …