Fatty Acids Predominantly Affect Anti-Hydroxyl Radical Activity and FRAP Value: The Case Study of Two Edible Mushrooms

Compared to plants, nowadays mushrooms attract more attention as functional foods, due to a number of advantages in manipulating them. This study aimed to screen the chemical composition (fatty acids and phenolics) and antioxidant potential (OH•, 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and ferric redu...

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Detalles Bibliográficos
Autores principales: Karaman, Maja, Atlagić, Kristina, Novaković, Aleksandra, Šibul, Filip, Živić, Miroslav, Stevanović, Katarina, Pejin, Boris
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6827024/
https://www.ncbi.nlm.nih.gov/pubmed/31614797
http://dx.doi.org/10.3390/antiox8100480

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6827024/
https://www.ncbi.nlm.nih.gov/pubmed/31614797
http://dx.doi.org/10.3390/antiox8100480

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