Antioxidants of Edible Mushrooms
2015
Аутори
Kozarski, MajaKlaus, Anita
Jakovljević, Dragica
Todorović, Nina
Vunduk, Jovana
Petrović, Predrag
Nikšić, Miomir
Vrvić, Miroslav M.
van Griensven, Leo
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant prop...erties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.
Кључне речи:
antioxidants / edible mushrooms / health / life quality / longevity / oxidative stress / reactive oxygen speciesИзвор:
Molecules, 2015, 20, 10, 19489-19525Издавач:
- MDPI, BASEL
Финансирање / пројекти:
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Симултана биоремедијација и соилификација деградираних простора, за очување природних ресурса биолошки активних супстанци и развој и производњу биоматеријала и дијететских производа (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-43004)
DOI: 10.3390/molecules201019489
ISSN: 1420-3049
PubMed: 26516828
WoS: 000364231200101
Scopus: 2-s2.0-84947602687
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Kozarski, Maja AU - Klaus, Anita AU - Jakovljević, Dragica AU - Todorović, Nina AU - Vunduk, Jovana AU - Petrović, Predrag AU - Nikšić, Miomir AU - Vrvić, Miroslav M. AU - van Griensven, Leo PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3744 AB - Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality. PB - MDPI, BASEL T2 - Molecules T1 - Antioxidants of Edible Mushrooms EP - 19525 IS - 10 SP - 19489 VL - 20 DO - 10.3390/molecules201019489 ER -
@article{ author = "Kozarski, Maja and Klaus, Anita and Jakovljević, Dragica and Todorović, Nina and Vunduk, Jovana and Petrović, Predrag and Nikšić, Miomir and Vrvić, Miroslav M. and van Griensven, Leo", year = "2015", abstract = "Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality.", publisher = "MDPI, BASEL", journal = "Molecules", title = "Antioxidants of Edible Mushrooms", pages = "19525-19489", number = "10", volume = "20", doi = "10.3390/molecules201019489" }
Kozarski, M., Klaus, A., Jakovljević, D., Todorović, N., Vunduk, J., Petrović, P., Nikšić, M., Vrvić, M. M.,& van Griensven, L.. (2015). Antioxidants of Edible Mushrooms. in Molecules MDPI, BASEL., 20(10), 19489-19525. https://doi.org/10.3390/molecules201019489
Kozarski M, Klaus A, Jakovljević D, Todorović N, Vunduk J, Petrović P, Nikšić M, Vrvić MM, van Griensven L. Antioxidants of Edible Mushrooms. in Molecules. 2015;20(10):19489-19525. doi:10.3390/molecules201019489 .
Kozarski, Maja, Klaus, Anita, Jakovljević, Dragica, Todorović, Nina, Vunduk, Jovana, Petrović, Predrag, Nikšić, Miomir, Vrvić, Miroslav M., van Griensven, Leo, "Antioxidants of Edible Mushrooms" in Molecules, 20, no. 10 (2015):19489-19525, https://doi.org/10.3390/molecules201019489 . .