Reactive oxygen species and antioxidant properties from mushrooms

Abstract

Preventive medicine and food industry have shown an increased interest in the development of natural antioxidants, since those most commonly used synthetic antioxidants may have restricted use in food. This could explain why there is currently much research on the antioxidant properties from natural products such as mushrooms. Many mushrooms have been reported to possess antioxidant properties, which enable them to neutralize free radicals. The oxygen molecule is a free radical, which lead to the generation of the reactive oxygen species and can damage the cells. Cell damage caused by free radicals appears to be a major contributor to aging and degenerative diseases. Mushrooms antioxidant components are found in fruit bodies, mycelium and culture both, which include polysaccharides, tocopherols, phenolics, carotenoids, ergosterol and ascorbic acid among others. Fruit bodies or mycelium can be manipulated to produce active compounds in a relatively short period of time, which represent a significant advantage in antioxidant compounds extraction from mushrooms. Antioxidant compounds may be extracted to be used as functional additives or mushrooms can be incorporated into our food regime, representing an alternative source of food to prevent damage caused by oxidation in the human body.

Chemical Profiling and Biological Properties of Extracts from Different Parts of Colchicum Szovitsii Subsp. Szovitsii

“…However, at high concentration, ROS results in oxidative damage of macro-molecules, which is extremely harmful to the organism. Studies have demonstrated the implication of ROS in the development and progression of several life threatening diseases including diabetes, neurodegenerative, cancer, atherosclerosis, and cardiovascular diseases [30,31]. Antioxidants are molecules that avert the harmful effects of ROS by inhibiting the oxidation of oxidizable substrates.…”

Pleurotus spp. Cultivation on Different Agri-Food By-Products: Example of Biotechnological Application

“…Homopolysaccharides, particularly glucans, are indeed the most responsible for mushrooms biological activities [26], and recent studies also revealed the therapeutic properties of mushrooms heteropolysaccharides [27]. Mushrooms are also rich in bioactive compounds [28][29][30], thus possessing radical scavenging activity and exerting antibacterial effects [31][32][33].…”

Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential

“…In this context, the incorporation of plant-based products into animal origin foods has been highlighted because of their nutritional profile (e.g., no cholesterol, low fat ingredients) (Reis et al 2017). In addition to plants, mushrooms have also emerged as raw materials to be studied and applied in food industries (Sánchez, 2017).…”