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Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study.
J Agric Food Chem. 2008 May 28; 56(10):3856-62.JA

Abstract

The chemical composition and biological properties of Portuguese wild mushrooms (Cantharellus cibarius, Hypholoma fasciculare, Lepista nuda, Lycoperdon molle, Lycoperdon perlatum, Ramaria botrytis, Tricholoma acerbum) were evaluated in order to assess these products as sources of nutrients and nutraceuticals. The analyzed mushrooms contain very useful phytochemicals such as phenolics, tocopherols, ascorbic acid, and carotenoids. All of the species proved to have antioxidant activity (measured by four different methods), being more significant for R. botrytis (EC 50 values < 1 mg/mL). Lycoperdon species were resistant to all of the tested microorganisms, and the other samples revealed antimicrobial activity selectively against Gram-positive bacteria, with very low minimal inhibitory concentration, in some cases, even lower than the standard. The combination of bioactive compounds and rich nutritional composition (high contents in protein and carbohydrates, low content in fat with the precious contribution of unsaturated fatty acids and the absence of trans fatty acids) in the mushroom makes it a very special food.

Authors+Show Affiliations

CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18435539

Citation

Barros, Lillian, et al. "Chemical Composition and Biological Properties of Portuguese Wild Mushrooms: a Comprehensive Study." Journal of Agricultural and Food Chemistry, vol. 56, no. 10, 2008, pp. 3856-62.
Barros L, Venturini BA, Baptista P, et al. Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study. J Agric Food Chem. 2008;56(10):3856-62.
Barros, L., Venturini, B. A., Baptista, P., Estevinho, L. M., & Ferreira, I. C. (2008). Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study. Journal of Agricultural and Food Chemistry, 56(10), 3856-62. https://doi.org/10.1021/jf8003114
Barros L, et al. Chemical Composition and Biological Properties of Portuguese Wild Mushrooms: a Comprehensive Study. J Agric Food Chem. 2008 May 28;56(10):3856-62. PubMed PMID: 18435539.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study. AU - Barros,Lillian, AU - Venturini,Bruna A, AU - Baptista,Paula, AU - Estevinho,Letícia M, AU - Ferreira,Isabel C F R, Y1 - 2008/04/25/ PY - 2008/4/26/pubmed PY - 2008/7/29/medline PY - 2008/4/26/entrez SP - 3856 EP - 62 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 10 N2 - The chemical composition and biological properties of Portuguese wild mushrooms (Cantharellus cibarius, Hypholoma fasciculare, Lepista nuda, Lycoperdon molle, Lycoperdon perlatum, Ramaria botrytis, Tricholoma acerbum) were evaluated in order to assess these products as sources of nutrients and nutraceuticals. The analyzed mushrooms contain very useful phytochemicals such as phenolics, tocopherols, ascorbic acid, and carotenoids. All of the species proved to have antioxidant activity (measured by four different methods), being more significant for R. botrytis (EC 50 values < 1 mg/mL). Lycoperdon species were resistant to all of the tested microorganisms, and the other samples revealed antimicrobial activity selectively against Gram-positive bacteria, with very low minimal inhibitory concentration, in some cases, even lower than the standard. The combination of bioactive compounds and rich nutritional composition (high contents in protein and carbohydrates, low content in fat with the precious contribution of unsaturated fatty acids and the absence of trans fatty acids) in the mushroom makes it a very special food. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18435539/Chemical_composition_and_biological_properties_of_portuguese_wild_mushrooms:_a_comprehensive_study_ L2 - https://doi.org/10.1021/jf8003114 DB - PRIME DP - Unbound Medicine ER -