Radical‐scavenging properties of extracts from the white button mushroom, Agaricus bisporus

Abstract

BACKGROUND: Agaricus bisporus is the premier cultivated edible mushroom but is usually considered to be of lesser value nutritionally and medicinally compared with other cultivated mushrooms. The objective of this study was to investigate the radical-scavenging properties of methanolic extracts and the free radical-processing enzyme activities of water extracts from A. bisporus fruit bodies. Analyses were performed on total fruit bodies from three strains and on separated stipe, cap and gills from one strain, all cultivated experimentally under the same conditions.

Effects of boiling and microwaving treatments on nutritional characteristics and antioxidant activities of Agaricus blazei Murril

“…One gram freeze‐dried sample was extracted by stirring with 10 mL 50% methanol at room temperature for 24 h, and filtered through Whatman no. 1 paper (Savioe et al ., 2008). The filtrates were concentrated with a rotary vacuum evaporator at 40 °C.…”

An expanded genetic linkage map of an intervarietal Agaricus bisporus var. bisporus×A. bisporus var. burnettii hybrid based on AFLP, SSR and CAPS markers sheds light on the recombination behaviour of the species

“…In addition to its cultivation for food, the white button mushroom is a potential source of health-protecting and medicinal molecules (Adams et al, 2008;Savoie et al, 2008). Its bioremediation ability has also been demonstrated (Kameda et al, 2006).…”

Redox protective potential of fruits and vegetables: A review

“…Agaricus bisporus commonly known as table mushroom contains high content of several vitamins [85]. Aletor reported mushrooms as rich source of vitamins and minerals [86].…”