کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6398804 1330685 2013 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Portuguese wild mushrooms at the “pharma-nutrition” interface: Nutritional characterization and antioxidant properties
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Portuguese wild mushrooms at the “pharma-nutrition” interface: Nutritional characterization and antioxidant properties
چکیده انگلیسی

The search for foods that might improve health or reduce disease risk, has been progressively gaining interest. Mushroom could be examples of these foods, presenting the additional advantage of being recognized as a delicacy. This feature might place mushrooms in the pharma-nutrition interface. Herein, eight different mushroom species were characterized in terms of nutrients (proteins, carbohydrates, fat, individual sugars, fatty acids) and bioactive compounds (tocopherols, carotenoids, organic acids and phenolic compounds) with recognized antioxidant properties. These medicinal properties are often related with the antioxidant potential presented by mushroom extracts. Boletus regius was the species with the highest levels of carbohydrates (88.79 g/100 g dw) and PUFA (56.55%), bioactive compounds such as tocopherols (763.80 μg/100 g dw), citric acid (3.32 g/100 g dw) and phenolic compounds (23.49 mg/100 g dw), including two chrysin derivatives, presenting also the highest antioxidant activity. The identified bioactive compounds might be used as nutraceuticals to prevent chronic diseases related with oxidative stress. Furthermore, all tested species are edible, and could be incorporated directly in diet acting as functional foods.

► Mushrooms are in the pharma-nutrition interface. ► Boletus regius was the species with the highest amount of bioactive compounds. ► Tocopherols, citric acid and phenolic compounds were examples. ► Two chrysin derivatives were found in the mentioned species. ► Boletus regius revealed the highest antioxidant activity.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 50, Issue 1, January 2013, Pages 1-9
نویسندگان
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