![]() ![]() ![]() ![]() This could explain why there is currently much research on the antioxidant properties from natural products such as mushrooms. Preventive medicine and food industry have shown an increased interest in the development of natural antioxidants, since those most commonly used synthetic antioxidants may have restricted use in food. Keywords: Antioxidant Fruit body Mushroom Mycelium 90062, MexicoĪrticle history: Received Received in revised form 4 November 2016 Accepted 2 December 2016 Laboratory of Biotechnology, Research Centre for Biological Sciences, Universidad Autónoma de Tlaxcala, Ixtacuixtla, Tlaxcala, CP. Reactive oxygen species and antioxidant properties from mushrooms Synthetic and Systems Biotechnology xxx (2016) 1-10Ĭontents lists available at ScienceDirect Antioxidant compounds may be extracted to be used as functional additives or mushrooms can be incorporated into our food regime, representing an alternative source of food to prevent damage caused by oxidation in the human body. Fruit bodies or mycelium can be manipulated to produce active compounds in a relatively short period of time, which represent a significant advantage in antioxidant compounds extraction from mushrooms. Mushrooms antioxidant components are found in fruit bodies, mycelium and culture both, which include polysaccharides, tocopherols, phenolics, carotenoids, ergosterol and ascorbic acid among others. Cell damage caused by free radicals appears to be a major contributor to aging and degenerative diseases. The oxygen molecule is a free radical, which lead to the generation of the reactive oxygen species and can damage the cells. Many mushrooms have been reported to possess antioxidant properties, which enable them to neutralize free radicals. Abstract of research paper on Agriculture, forestry, and fisheries, author of scientific article - Carmen Sánchez ![]()
0 Comments
Leave a Reply. |