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Antioxidants of Edible Mushrooms

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2015
1824.pdf (1.501Mb)
Authors
Kozarski, Maja S.
Klaus, Anita
Jakovljević, Dragica
Todorović, Nina
Vunduk, Jovana
Petrović, Predrag
Nikšić, Miomir
Vrvić, Miroslav
Van Griensven, Leo J. L. D.
Article (Published version)
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Abstract
Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant prop...erties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.

Keywords:
antioxidants / edible mushrooms / health / life quality / longevity / oxidative stress / reactive oxygen species
Source:
Molecules, 2015, 20, 10, 19489-19525
Publisher:
  • MDPI
Funding / projects:
  • Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
  • Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)
  • Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
  • Simultaneous Bioremediation and Soilification of Degraded Areas to Preserve Natural Resources of Biologically Active Substances, and Development and Production of Biomaterials and Dietetic Products (RS-43004)

DOI: 10.3390/molecules201019489

ISSN: 1420-3049

PubMed: 26516828

WoS: 000364231200101

Scopus: 2-s2.0-84947602687
[ Google Scholar ]
195
152
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/1826
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - JOUR
AU  - Kozarski, Maja S.
AU  - Klaus, Anita
AU  - Jakovljević, Dragica
AU  - Todorović, Nina
AU  - Vunduk, Jovana
AU  - Petrović, Predrag
AU  - Nikšić, Miomir
AU  - Vrvić, Miroslav
AU  - Van Griensven, Leo J. L. D.
PY  - 2015
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/1826
AB  - Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.
PB  - MDPI
T2  - Molecules
T1  - Antioxidants of Edible Mushrooms
VL  - 20
IS  - 10
SP  - 19489
EP  - 19525
DO  - 10.3390/molecules201019489
ER  - 
@article{
author = "Kozarski, Maja S. and Klaus, Anita and Jakovljević, Dragica and Todorović, Nina and Vunduk, Jovana and Petrović, Predrag and Nikšić, Miomir and Vrvić, Miroslav and Van Griensven, Leo J. L. D.",
year = "2015",
abstract = "Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.",
publisher = "MDPI",
journal = "Molecules",
title = "Antioxidants of Edible Mushrooms",
volume = "20",
number = "10",
pages = "19489-19525",
doi = "10.3390/molecules201019489"
}
Kozarski, M. S., Klaus, A., Jakovljević, D., Todorović, N., Vunduk, J., Petrović, P., Nikšić, M., Vrvić, M.,& Van Griensven, L. J. L. D.. (2015). Antioxidants of Edible Mushrooms. in Molecules
MDPI., 20(10), 19489-19525.
https://doi.org/10.3390/molecules201019489
Kozarski MS, Klaus A, Jakovljević D, Todorović N, Vunduk J, Petrović P, Nikšić M, Vrvić M, Van Griensven LJLD. Antioxidants of Edible Mushrooms. in Molecules. 2015;20(10):19489-19525.
doi:10.3390/molecules201019489 .
Kozarski, Maja S., Klaus, Anita, Jakovljević, Dragica, Todorović, Nina, Vunduk, Jovana, Petrović, Predrag, Nikšić, Miomir, Vrvić, Miroslav, Van Griensven, Leo J. L. D., "Antioxidants of Edible Mushrooms" in Molecules, 20, no. 10 (2015):19489-19525,
https://doi.org/10.3390/molecules201019489 . .

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