2015
DOI: 10.1016/j.njas.2012.03.003
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Nutritional qualities and antioxidant activity of three edible oyster mushrooms (Pleurotus spp.)

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Cited by 46 publications
(30 citation statements)
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“…possess antioxidant, anti-inflammatory and antimicrobial activities. 5,71 However, knowledge of the phenolic pattern of Pleurotus spp. is still lacking.…”
Section: Phenolic Compoundsmentioning
confidence: 99%
“…possess antioxidant, anti-inflammatory and antimicrobial activities. 5,71 However, knowledge of the phenolic pattern of Pleurotus spp. is still lacking.…”
Section: Phenolic Compoundsmentioning
confidence: 99%
“…Mushrooms with their flavour, texture, nutritional value and high productivity per unit area have been identified as an excellent food source to alleviate malnutrition in developing countries (Ma et al, 2014;Sufer et al, 2016). Edible mushrooms are highly nutritious and can be compared with eggs, milk and meat (Khatun et al, 2015;Oei, 2003). P. ostreatus, P. sajor caju, P. florida and Calocybe indica were rich in proteins (20-25%) and fibers (13-24%), lipid (4-5%), carbohydrate (37 to 48%) and ash (8-13%).…”
Section: Introductionmentioning
confidence: 99%
“…In many regions of the world, including tropical Africa, edible fungi often constitute a source of income and food, with a non-negligible nutritional value [1][2][3][4][5][6]. According to De Kesel et al [4] and Degreef et al [7], documenting the relative importance and potential of locally used EcM fungi remains vital for improving strategies for their conservation and promoting sustainable use.…”
Section: Introductionmentioning
confidence: 99%
“…Edible EcM fungi provide high-quality and important amount of crude protein, minerals and carbohydrates, fats, etc. [2,3,5,6]. The amount of fungal crude protein for instance is generally ranked between 19 and 35% of the dry mass [2].…”
Section: Introductionmentioning
confidence: 99%
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