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Antioxidant Properties and Industrial Uses of Edible Polyporales
The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998620/ https://www.ncbi.nlm.nih.gov/pubmed/33803280 http://dx.doi.org/10.3390/jof7030196 |
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| author | Quintero-Cabello, Karen P. Lugo-Flores, Marco A. Rivera-Palafox, Patricia Silva-Espinoza, Brenda A. González-Aguilar, Gustavo A. Esqueda, Martín Gaitán-Hernández, Rigoberto Ayala-Zavala, J. Fernando |
| author_facet | Quintero-Cabello, Karen P. Lugo-Flores, Marco A. Rivera-Palafox, Patricia Silva-Espinoza, Brenda A. González-Aguilar, Gustavo A. Esqueda, Martín Gaitán-Hernández, Rigoberto Ayala-Zavala, J. Fernando |
| author_sort | Quintero-Cabello, Karen P. |
| collection | PubMed |
| description | The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols. Each compound contributes differently to the antioxidant potential of fungi. Besides the health benefits for rural communities caused by fungi consumption, their antioxidant composition attracts the food, cosmetic, and pharmaceutical industries’ interest. In this context, the present review compiles, analyzes, and discusses the bioactive composition of edible fungi of the Polyporales order and its contribution to total antioxidant capacity. |
| format | Online Article Text |
| id | pubmed-7998620 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2021 |
| publisher | MDPI |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-79986202021-03-28 Antioxidant Properties and Industrial Uses of Edible Polyporales Quintero-Cabello, Karen P. Lugo-Flores, Marco A. Rivera-Palafox, Patricia Silva-Espinoza, Brenda A. González-Aguilar, Gustavo A. Esqueda, Martín Gaitán-Hernández, Rigoberto Ayala-Zavala, J. Fernando J Fungi (Basel) Review The content of antioxidant compounds varies within fungal species, and the Polyporales order has been recognized for this property. Numerous antioxidant compounds have been identified in Polyporales fungi, including phenolic compounds, β-glucans, ergosterol, ergothioneine, vitamin C, and tocopherols. Each compound contributes differently to the antioxidant potential of fungi. Besides the health benefits for rural communities caused by fungi consumption, their antioxidant composition attracts the food, cosmetic, and pharmaceutical industries’ interest. In this context, the present review compiles, analyzes, and discusses the bioactive composition of edible fungi of the Polyporales order and its contribution to total antioxidant capacity. MDPI 2021-03-09 /pmc/articles/PMC7998620/ /pubmed/33803280 http://dx.doi.org/10.3390/jof7030196 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ). |
| spellingShingle | Review Quintero-Cabello, Karen P. Lugo-Flores, Marco A. Rivera-Palafox, Patricia Silva-Espinoza, Brenda A. González-Aguilar, Gustavo A. Esqueda, Martín Gaitán-Hernández, Rigoberto Ayala-Zavala, J. Fernando Antioxidant Properties and Industrial Uses of Edible Polyporales |
| title | Antioxidant Properties and Industrial Uses of Edible Polyporales |
| title_full | Antioxidant Properties and Industrial Uses of Edible Polyporales |
| title_fullStr | Antioxidant Properties and Industrial Uses of Edible Polyporales |
| title_full_unstemmed | Antioxidant Properties and Industrial Uses of Edible Polyporales |
| title_short | Antioxidant Properties and Industrial Uses of Edible Polyporales |
| title_sort | antioxidant properties and industrial uses of edible polyporales |
| topic | Review |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998620/ https://www.ncbi.nlm.nih.gov/pubmed/33803280 http://dx.doi.org/10.3390/jof7030196 |
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