Antioxidants of Edible Mushrooms
2015
Аутори
Kozarski, Maja S.Klaus, Anita
Jakovljević, Dragica
Todorović, Nina
Vunduk, Jovana
Petrović, Predrag
Nikšić, Miomir
Vrvić, Miroslav
Van Griensven, Leo J. L. D.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
antioxidants / edible mushrooms / health / life quality / longevity / oxidative stress / reactive oxygen speciesИзвор:
Molecules, 2015, 20, 10, 19489-19525Издавач:
- MDPI
Финансирање / пројекти:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-316004)
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-46001)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-46010)
- Симултана биоремедијација и соилификација деградираних простора, за очување природних ресурса биолошки активних супстанци и развој и производњу биоматеријала и дијететских производа (RS-43004)
DOI: 10.3390/molecules201019489
ISSN: 1420-3049
PubMed: 26516828
WoS: 000364231200101
Scopus: 2-s2.0-84947602687
Институција/група
IHTMTY - 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 . .