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Total phenols, ascorbic acid, β-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities
A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives.
Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal : individual cap and stipe activity
Wild and commercial mushrooms as source of nutrients and nutraceuticals.
Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract
Antioxidants in wild mushrooms.
The antioxidant properties of wild mushrooms have been extensively studied, and many antioxidant compounds extracted from these sources have been identified, such as phenolic compounds, tocopherols, ascorbic acid, and carotenoids.
Chemical composition and biological properties of portuguese wild mushrooms: a comprehensive study.
- L. Barros, B. A. Venturini, P. Baptista, L. Estevinho, I. Ferreira
- Chemistry, MedicineJournal of agricultural and food chemistry
- 25 April 2008
Lycoperdon species were resistant to all of the tested microorganisms, and the other samples revealed antimicrobial activity selectively against Gram-positive bacteria, with very low minimal inhibitory concentration, in some cases, even lower than the standard.
Strawberry-tree, blackthorn and rose fruits: detailed characterisation in nutrients and phytochemicals with antioxidant properties.
Bioactive properties and chemical composition of six walnut (Juglans regia L.) cultivars.
Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts
The antimicrobial properties of phenolic extracts of Portuguese wild edible mushroom species (Lactarius deliciosus, Sarcodon imbricatus and Tricholoma portentosum) against pathogens were investigated and revealed that Candida albicans and Cryptococcus neoformans were differently inhibited for the mushrooms used.