Free radical-scavenging and inhibition of nitric oxide production by four grades of pine mushroom (Tricholoma matsutake Sing.)

Autor:	So-Young Park, Hyung-Kyoon Choi, Jung-Hye Yoon, Min-Won Lee, Hyun-Woo Lim, Young Suk Kim
Rok vydání:	2007
Předmět:	chemistry.chemical_classification Mushroom animal structures Chemistry Butanol fungi Flavonoid Ethyl acetate food and beverages General Medicine Analytical Chemistry Nitric oxide chemistry.chemical_compound Polyphenol Organic chemistry Phenols Food science Diethyl ether Food Science
Zdroj:	Food Chemistry. 103:1337-1342
ISSN:	0308-8146
DOI:	10.1016/j.foodchem.2006.10.046
Popis:	Fractions from methanol extracts of four grades of pine mushroom (Tricholoma matsutake Sing.) were evaluated for their free radical-scavenging and inhibition of nitric oxide production, and the underlying mechanisms were elucidated. The fractions from first-grade pine mushroom exhibited the highest degree of free radical-scavenging and inhibition of nitric oxide production among the various grades of mushroom tested, and free radical-scavenging and inhibition of nitric oxide production by the second-, third-, and fourth-grade mushroom fractions were successively lower. The degree of free radical-scavenging by each fraction decreased in the order ethyl acetate > butanol > diethyl ether > water. Inhibition of nitric oxide production by each fraction decreased in the order ethyl acetate > butanol > water. The ethyl acetate and butanol fractions of methanol-extracted pine mushroom samples exhibited potential anti-oxidative and anti-inflammatory effects that might be attributable to phenolics or flavonoids.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::38d556af617ffc502cfd66cef5ce9077 https://doi.org/10.1016/j.foodchem.2006.10.046 Zobrazit plný text záznamu Full Text from ScienceDirect