Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta

Influence of Addition of Dried Maitake and Enoki Mushrooms on Antioxidant, Potentially Anti-Inflammatory, and Anti-Cancer Properties of Enriched Pasta

The influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some nutraceutical properties of pasta was determined in the study. The LC-MS/MS analysis of phenolic compounds revealed the highest amount of phenolic compounds in...

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Bibliographic Details
Main Authors: Magdalena Szydłowska-Tutaj, Urszula Szymanowska, Krzysztof Tutaj, Dorota Domagała, Urszula Złotek
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Applied Sciences
Subjects:
mushrooms
pasta fortification
antioxidant activities
anti-inflammatory properties
anticancer properties
Online Access:https://www.mdpi.com/2076-3417/13/14/8183

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