Wild Edible Mushrooms as an Alternative for the Consumption of Antioxidants and Phenolic Compounds: An Overview
Fungi are a diverse group, and they are essential for health, the economy, and food. Interest in these organisms has increased because of the importance and effect of their chemical components viz., phenolic compounds, which are considered an alternative source of antioxidants. Antioxidants are comp...
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| Format: | Article |
| Language: | English |
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North Carolina State University
2024-03-01
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| Series: | BioResources |
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| Online Access: | https://ojs.cnr.ncsu.edu/index.php/BRJ/article/view/22956 |
| _version_ | 1797224551892910080 |
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| author | Maura Tellez-Tellez |
| author_facet | Maura Tellez-Tellez |
| author_sort | Maura Tellez-Tellez |
| collection | DOAJ |
| description | Fungi are a diverse group, and they are essential for health, the economy, and food. Interest in these organisms has increased because of the importance and effect of their chemical components viz., phenolic compounds, which are considered an alternative source of antioxidants. Antioxidants are compounds that prevent cell damage and can help prevent or counteract certain diseases (cardiovascular, neurodegen-erative, cancer, etc.) because they can improve cell function (changes in enzyme activity, enzyme patterns, membrane fluidity, and responses to stimuli), among others. To date, no adverse side effects have been reported. The difference in production is due to several factors, such as the growth environment, nutrition, cell age, the part from where the phenolic compounds are obtained (pileus, stipe, or mycelium), the extraction method, etc. This article aims to provide an overview of wild edible mushrooms, to promote the study of their antioxidant capacity, and to better understand the nutraceutical potential of edible mushrooms consumed in different parts of the world. |
| first_indexed | 2024-04-24T13:54:55Z |
| format | Article |
| id | doaj.art-a69844d33eaa4092acc6e6fb1e4dbd55 |
| institution | Directory Open Access Journal |
| issn | 1930-2126 |
| language | English |
| last_indexed | 2024-04-24T13:54:55Z |
| publishDate | 2024-03-01 |
| publisher | North Carolina State University |
| record_format | Article |
| series | BioResources |
| spelling | doaj.art-a69844d33eaa4092acc6e6fb1e4dbd552024-04-03T18:52:36ZengNorth Carolina State UniversityBioResources1930-21262024-03-011921044Wild Edible Mushrooms as an Alternative for the Consumption of Antioxidants and Phenolic Compounds: An OverviewMaura Tellez-Tellez0Centro de Investigaciones Biológicas, Universidad Autónoma del Estado de Morelos, Morelos, MéxicoFungi are a diverse group, and they are essential for health, the economy, and food. Interest in these organisms has increased because of the importance and effect of their chemical components viz., phenolic compounds, which are considered an alternative source of antioxidants. Antioxidants are compounds that prevent cell damage and can help prevent or counteract certain diseases (cardiovascular, neurodegen-erative, cancer, etc.) because they can improve cell function (changes in enzyme activity, enzyme patterns, membrane fluidity, and responses to stimuli), among others. To date, no adverse side effects have been reported. The difference in production is due to several factors, such as the growth environment, nutrition, cell age, the part from where the phenolic compounds are obtained (pileus, stipe, or mycelium), the extraction method, etc. This article aims to provide an overview of wild edible mushrooms, to promote the study of their antioxidant capacity, and to better understand the nutraceutical potential of edible mushrooms consumed in different parts of the world.https://ojs.cnr.ncsu.edu/index.php/BRJ/article/view/22956antioxidantoxidative stressoxidation preventionecological importancephenolic acidswild mushrooms |
| spellingShingle | Maura Tellez-Tellez Wild Edible Mushrooms as an Alternative for the Consumption of Antioxidants and Phenolic Compounds: An Overview BioResources antioxidant oxidative stress oxidation prevention ecological importance phenolic acids wild mushrooms |
| title | Wild Edible Mushrooms as an Alternative for the Consumption of Antioxidants and Phenolic Compounds: An Overview |
| title_full | Wild Edible Mushrooms as an Alternative for the Consumption of Antioxidants and Phenolic Compounds: An Overview |
| title_fullStr | Wild Edible Mushrooms as an Alternative for the Consumption of Antioxidants and Phenolic Compounds: An Overview |
| title_full_unstemmed | Wild Edible Mushrooms as an Alternative for the Consumption of Antioxidants and Phenolic Compounds: An Overview |
| title_short | Wild Edible Mushrooms as an Alternative for the Consumption of Antioxidants and Phenolic Compounds: An Overview |
| title_sort | wild edible mushrooms as an alternative for the consumption of antioxidants and phenolic compounds an overview |
| topic | antioxidant oxidative stress oxidation prevention ecological importance phenolic acids wild mushrooms |
| url | https://ojs.cnr.ncsu.edu/index.php/BRJ/article/view/22956 |
| work_keys_str_mv | AT mauratelleztellez wildediblemushroomsasanalternativefortheconsumptionofantioxidantsandphenoliccompoundsanoverview |