Evaluation of the Antioxidant and Antimicrobial Activity of the Culinary-Medicinal Mushroom Lentinula boryana (Agaricomycetes) from Brazil
| Autor: | Guilherme Mauro Aranha, Cristina Giatti Marques de Souza, Alex Graça Contato, Benício Alves de Abreu Filho, Rosane Marina Peralta |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Pharmacology
Antioxidant ABTS biology Chemistry medicine.medical_treatment fungi Trolox equivalent antioxidant capacity food and beverages Lentinula boryana Lentinula Antimicrobial biology.organism_classification Applied Microbiology and Biotechnology Agaricomycetes Antioxidants chemistry.chemical_compound Medicinal mushroom Anti-Infective Agents Drug Discovery medicine Food science Agaricales Mycelium Brazil |
| Zdroj: | International journal of medicinal mushrooms. 23(10) |
| ISSN: | 1940-4344 |
| Popis: | Mushrooms can be used in culinary applications, as a source of antioxidants, and for many therapeutic purposes. Foods are a natural source of antioxidant compounds, molecules that can inhibit oxidation of other molecules through the removal of free radicals, and thus play an important role in the protection of an organism's health. Phenolic compounds are secondary metabolites widely present in vegetables and mushrooms. Some studies highlight the capacity of mushrooms to produce antioxidant, antimicrobial, and antitumoral substances. This study aimed to evaluate the antioxidant capacity (with the ABTS, Trolox equivalent antioxidant capacity, and ferric reducing antioxidant power methods) and antimicrobial activity (disc diffusion method) of an Lentinula boryana isolate, using its mycelium as the primary material of study. The results showed that L. boryana has benefits such as antioxidant activity in medicinal and culinary uses. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|