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Mushrooms as a source of nutraceuticals related to antioxidant properties

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dc.contributor.authorBarros, Lillian
dc.contributor.authorBaptista, Paula
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2011-02-21T21:32:44Z
dc.date.available2011-02-21T21:32:44Z
dc.date.issued2008
dc.description.abstractln order to promote the use of mushrooms as a source of nutraceuticals, severa! experiments were performed in Cantharelfus cibarius. Hypholoma fasciculare, Lepista nuda, Lycoperdon molle, Lycoperdon perlatum, Ramaria botrytis and Tricholoma acerbum wild species. Their antioxidant activity was screened through chemical and biochemical assays; chemical assays allowed an evaluation of their reducing power, radical scavenging activity and inhibition of P-carotene bleaching capacity, while biochemical assays evaluated the lipid peroxidation inhibition capacity, using brain cells as models. The analysis of nutraceuticals included determination of fatty acids by GC-FID, and other phytochemicals such as tocopherols, by HPLC-fluorescence, and phenolics, flavonoids, carotenoids and ascorbic acid, by spectrophotometer techniques. Ali the species proved to have antioxidant activity, being R. botrytis the most effective mushroom (EC50 values lower than I mg/mL). These properties seem to be related to its higher content in phenols and tocopherols. lt also presented the highest MUFA (particularly oleie acid) and the lowest SFA levels, which m ay be relevant since the substitution of SFA with MUFA leads to an increase in HDL cholesterol and decrease in LDL cholesterol, triacylglycerol, lip id oxidation, and LDL susceptibility to oxidation. This study contributes not only to a better knowledge of mushrooms but also to its valorisation.
dc.identifier.citationBarros, Lillian; Baptista, Paula; Ferreira, Isabel C.F.R. (2008). Mushrooms as a source of nutraceuticals related to antioxidant properties. In XVI Congresso Nacional de Bioquímica. Ponta Delgadapor
dc.identifier.urihttp://hdl.handle.net/10198/3468
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationBioactive properties of wild edible mushrooms
dc.titleMushrooms as a source of nutraceuticals related to antioxidant propertiespor
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleBioactive properties of wild edible mushrooms
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POCI/POCI%2FAGR%2F56661%2F2004/PT
oaire.citation.conferencePlacePonta Delgada, Açorespor
oaire.citation.titleXVI Congresso Nacional de Bioquímicapor
oaire.fundingStreamPOCI
person.familyNameBarros
person.familyNameBaptista
person.familyNameFerreira
person.givenNameLillian
person.givenNamePaula
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id7D11-FE1E-CD0F
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6331-3731
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id14051688000
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
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relation.isAuthorOfPublication3f35226a-b17a-4f7d-8da1-3297105cbfe9
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