Determination of Chemical Antioxidants and Phenolic Compounds in the Brazilian Mushroom Agaricus sylvaticus

Orsine, JV Costa; Novaes, Mrc Garbi; Asquieri, Eduardo Ramirez; Canete, Rochell V.

doi:10.7727/wimj.2011.216

Cited by 6 publications

(5 citation statements)

References 11 publications

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“…A large and growing number of laboratory-based studies clearly demonstrate that chemical constituents derived from natural products can act as strong antioxidants in vitro. For instance, Costa Orsine and colleagues recently reported that extracts from the mushroom Algaricus sylvaticus exhibit potent antioxidant activity against the test oxidant DPPH (10). The results from this study present evidence consistent with the view that claims of the Algaricus mushroom's purported antiatherogenic and anti-cancer properties might be attributable, at least in part, to its antioxidant properties.…”

Section: Complementary Approaches To Human Antioxidant Researchsupporting

confidence: 88%

Exploring Antioxidants

Marshall¹

2018

West Indian Med J

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The antioxidant, reactive species, oxidative stress nexus The term 'antioxidant' is used with ever-increasing frequency in both the popular media and biomedical literature. Notwithstanding its common usage, it can be a difficult term to define precisely. According to one current and useful definition from an authoritative source, antioxidant refers to "any substance that delays, prevents, or removes oxidative damage to a target molecule" (1). In the human body, antioxidants help to prevent, protect, or reduce damage to biological molecules from exposure to specific chemical substances, known as reactive species and which are often generated by endogenous metabolic processes. These reactive species comprise free radicals, such as the hydroxyl radical and superoxide radical, and non-radicals, which include hydrogen peroxide, peroxynitrite ions and hypochlorous acid (2). Notably, the range of biologically important reactive species is believed to be counteracted in vivo by an impressive array of antioxidant biomolecules. These include the antioxidant enzymes: catalase, superoxide dismutase and glutathione Stransferase; endogenously synthesized molecules such as glutathione and thioredoxin; and nutritionally derived antioxidants, such as vitamin C and vitamin E (3, 4). A severe imbalance between the generation of reactive species and their removal by antioxidants can result in a phenomenon typically referred to as oxidative stress (1). Oxidative stress, in turn, has been implicated in the pathogenesis of a wide variety of diseases, such as stroke, diabetes, breast cancer and severe acute malnutrition (5).

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Section: Complementary Approaches To Human Antioxidant Researchsupporting

confidence: 88%

Exploring Antioxidants

Marshall¹

2018

West Indian Med J

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“…Mushrooms are identified as an excellent source of antioxidant substances, such as phenolic compounds, indole compounds, and carotenoids. They are also rich in vitamins and minerals possessing antioxidant properties [11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity

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Kryczyk-Poprawa

Opoka

et al. 2020

Eur Food Res Technol

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There are about 3000 species of mushrooms, which have a high amount of substances that are beneficial to human health, such as antioxidants. It is well known that oxidative stress plays an important role in the etiopathogenesis of many diseases, including cancer, cardiovascular disorders, and diseases of the central nervous system. One way to prevent homeostasis disorders that occur as a result of excessive production of pro-oxidative substances is to include the ingredients having antioxidant properties in the diet. Several compounds, such as those with phenolic and indole derivatives as well as carotenoids and some vitamins, exhibit antioxidant activity. These substances are present in many foods, including mushrooms. In addition, they have certain unique compounds that are not found in other sources (e.g., norbadione A). The present work discusses selected ingredients exhibiting antioxidant activity, which are found in various species of mushrooms as wells as describes the content of these compounds in the extracts obtained from mushrooms using artificial digestive juice.

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“…Previously, HPLC analysis revealed homogentisic acid and gallic acid present in P. ostreatus acts as a scavenging agent for H 2 O 2 . [30] According to a study, [31] mushrooms contain large levels of phenolics with higher molecular weights and…”

Section: Discussionmentioning

confidence: 99%

Inhibitory Effect of Bioassay-Guided Fractionation of Mushroom (Pleurotus ostreatus) Extract on Fructose-induced Glycated Hemoglobin and Aggregation in vitro

Macwan,

Patel

2023

Pharmacogn. Res.

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Background: Chronic hyperglycemia in diabetes mellitus is a prominent inducer for free radical production which results in non-enzymatic protein glycation that cause the pathogenesis of diabetic complications and deleterious health-related issues. Since ancient times, people have consumed mushrooms as food and as a form of folk medicine. Mushrooms are becoming more and more popular due to their medicinal and nutritional advantages. Pleurotus ostreatus has considerable antioxidant properties to scavenge free radicals and is helpful to offer antiglycation activity. Objectives: The purpose of this research was to determine the inhibitory effect of bioassay-guided fractionation of Pleurotus ostreatus on formation of glycated hemoglobin and aggregation of glycated protein in vitro. Materials and Methods: Total phenolic and flavonoids were determined from the crude extract of P. ostreatus. Antioxidant capability of methanolic crude extract was determined by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging, H 2 O 2 (hydrogen peroxide) scavenging, and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6 -sulfonic acid) radical cation scavenging activity. Inhibitory effect of bio-guided fractionations of crude P. ostreatus extract were measured using fructosamine formation, protein carbonyls, aggregation index, and fluorescence intensity. Results: Methanolic extract of P. ostreatus has significantly high levels of phenols (16.89 ± 1.44 mg GAE/g) and flavonoids (9.40 ± 0.86 mg QE/g). Methanolic extract was found to have excellent antioxidant capacity indicates from IC 50 values for DPPH radical scavenging (75.23 ± 2.32 μg/mL), H 2 O 2 scavenging (96.54 ± 2.32 μg/mL), and ABTS radical cation (50.33± 1.82 μg/mL) scavenging activities. The analysis on fructose induced glycated hemoglobin model revealed that fraction F4 of methanolic extract of P. ostreatus is more potent to inhibit formation of glycated hemoglobin by (58.84 ± 2.36%), fructosamine (64.32 ± 3.74%) and protein carbonyls (51.35 ± 2.94%). It also showed an aggregation index of 46.32 ±1.05% and a decline in fluorescence intensity (52.04%) which are important factor in many pathological processes. Conclusion: The fraction F4 obtained from P. ostreatus can be used for the identification of bioactive compounds that can be further considered as therapeutic agents for AGE-associated pathogenesis.

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Determination of Chemical Antioxidants and Phenolic Compounds in the Brazilian Mushroom Agaricus sylvaticus

Abstract: ABSTRACT

Cited by 6 publications

References 11 publications

Exploring Antioxidants

Exploring Antioxidants

Culinary–medicinal mushrooms: a review of organic compounds and bioelements with antioxidant activity

Inhibitory Effect of Bioassay-Guided Fractionation of Mushroom (Pleurotus ostreatus) Extract on Fructose-induced Glycated Hemoglobin and Aggregation in vitro

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