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Phenolic acids from fungi
Publication . Liberal, Ângela; Cardoso, Rossana V.C.; Heleno, Sandrina A.; Fernandes, Ângela; Barros, Lillian; Martins, Anabela
For centuries, mushrooms have been worldwide appreciated not only for
their culinary attributes, but also for their nutritional and therapeutic properties.
Different species of mushrooms have been identified as sources of bioactive compounds,
such as polysaccharides, proteoglycans, terpenes, phenolic compounds, and
others. Among these, phenolic acids are the most commonly occurring phenolics in
mushrooms, to which several bioactive properties are attributed, namely antitumor,
antioxidant, immunomodulatory, radical scavenging, cholesterol reducing, antimicrobial,
anti-inflammatory, hepatoprotective, detoxifying activities, anti-diabetic,
analgesic, and several others. Some of these phenolic acids include p-coumaric,
cinnamic, p-hydroxybenzoic, benzoic, ferulic, and gallic acids. In this context, there
has been a growing increase in the use of different mushroom species as potential
nutraceuticals, liable to be used directly in the diet or in individual fractions (extract
or isolated phenolic compounds) and incorporated into functional foods. Thus,
future investigations should focus on complementary studies that allow improving
the action of these compounds, while maintaining their bioactive characteristics and
bioavailability throughout the different processing stages. Furthermore, new encapsulation
techniques, which may allow the incorporation of compounds of interest
into products with different characteristics should be strongly promoted.
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Funding agency
Fundação para a Ciência e a Tecnologia
Funding programme
PDQI
Funding Award Number
2021.04585.BD