| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5851571 | Food and Chemical Toxicology | 2013 | 8 Pages |
Abstract
⺠Up to 19 polyphenols and two terpenic acids were determined in five wild edible mushroom species from Lesvos Island, Greece. ⺠Ergosterol predominated among mushrooms' sterols, at concentrations ranging from 9 to 18 mg/100 g fresh weight. ⺠All mushroom extracts exerted antiradical, antioxidant and ferrous ion chelating capacities. ⺠Polyphenols were mainly responsible for the antiradical and reducing activities of mushroom extracts. ⺠The Fe2+-binding ability of mushroom extracts was attributed mainly to terpenic acids, proteins and carbohydrates.
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Authors
Nick Kalogeropoulos, Amalia E. Yanni, Georgios Koutrotsios, Maria Aloupi,