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dc.creatorKozarski, Maja S.
dc.creatorKlaus, Anita
dc.creatorJakovljević, Dragica
dc.creatorTodorović, Nina
dc.creatorVunduk, Jovana
dc.creatorPetrović, Predrag
dc.creatorNikšić, Miomir
dc.creatorVrvić, Miroslav
dc.creatorVan Griensven, Leo J. L. D.
dc.date.accessioned2019-01-30T17:47:48Z
dc.date.available2019-01-30T17:47:48Z
dc.date.issued2015
dc.identifier.issn1420-3049
dc.identifier.urihttp://cer.ihtm.bg.ac.rs/handle/123456789/1826
dc.description.abstractOxidative 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.en
dc.publisherMDPI AG
dc.relationinfo:eu-repo/grantAgreement/EC/FP7/316004/EU//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43004/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceMolecules
dc.subjectantioxidantsen
dc.subjectedible mushroomsen
dc.subjecthealthen
dc.subjectlife qualityen
dc.subjectlongevityen
dc.subjectoxidative stressen
dc.subjectreactive oxygen speciesen
dc.titleAntioxidants of Edible Mushroomsen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractНиксиц, Миомир; Петровиц, Предраг; Јаковљевић, Драгица; Врвиц, Мирослав М; Клаус, Aнита; Вундук, Јована; ван, Гриенсвен Лео; Тодоровић, Нина; Козарски, Маја;
dc.citation.volume20
dc.citation.issue10
dc.citation.spage19489
dc.citation.epage19525
dc.citation.other20(10): 19489-19525
dc.citation.rankM22
dc.identifier.pmid26516828
dc.identifier.doi10.3390/molecules201019489
dc.identifier.rcubConv_3439
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs//bitstream/id/8267/1824.pdf
dc.identifier.scopus2-s2.0-84947602687
dc.identifier.wos000364231200101
dc.type.versionpublishedVersion


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