Reactive oxygen species and antioxidant properties from mushrooms

查看全文 作　　者：Carmen [1]Sanchez

机构地区：[1]Laboratory of Biotechnology,Research Centre for Biological Sciences,Universidad Autonoma de Tlaxcala,Ixtacuixtla,Tlaxcala,CP.90062,Mexico

出　　处：《Synthetic and Systems Biotechnology》索引2017年第2卷第1期,共10页

摘　　要：Preventive medicine and food industry have shown an increased interest in the development of natural antioxidants,since those most commonly used synthetic antioxidants may have restricted use in food.This could explain why there is currently much research on the antioxidant properties from natural products such as mushrooms.Many mushrooms have been reported to possess antioxidant properties,which enable them to neutralize free radicals.The oxygen molecule is a free radical,which lead to the generation of the reactive oxygen species and can damage the cells.Cell damage caused by free radicals appears to be a major contributor to aging and degenerative diseases.Mushrooms antioxidant components are found in fruit bodies,mycelium and culture both,which include polysaccharides,tocopherols,phenolics,carotenoids,ergosterol and ascorbic acid among others.Fruit bodies or mycelium can be manipulated to produce active compounds in a relatively short period of time,which represent a significant advantage in antioxidant compounds extraction from mushrooms.Antioxidant compounds may be extracted to be used as functional additives or mushrooms can be incorporated into our food regime,representing an alternative source of food to prevent damage caused by oxidation in the human body. 关键词：ANTIOXIDANT Fruit body MUSHROOM MYCELIUM Reactive oxygen species

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Reactive oxygen species and antioxidant properties from mushrooms

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