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Phenolic acids from fungi

2023Book part Restricted access
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dc.contributor.authorLiberal, Ângela
dc.contributor.authorCardoso, Rossana V.C.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorFernandes, Ângela
dc.contributor.authorBarros, Lillian
dc.contributor.authorMartins, Anabela
dc.date.accessioned2024-01-03T10:05:44Z
dc.date.available2024-01-03T10:05:44Z
dc.date.issued2023
dc.description.abstractFor 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). L. Barros and A. Fernandes thank the national funding by FCT through the institutional scientific employment program-contract for their contract, while S. A. Heleno thank FCT through the individual scientific employment program-contracts (CEECIND/03040/2017). A. Liberal and R. Cardoso also thank FCT for their Ph.D. grants (2021.04585.BD and BD/137436/2018, respectively).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLiberal, Ângela; Cardoso, Rossana V.C.; Heleno, Sandrina A.; Fernandes, Ângela; Barros, Lillian; Martins, Anabela (2023). Phenolic acids from fungi. Natural Secondary Metabolites: From Nature, Through Science, to Industry. Cham: Springer Nature. p. 475-495. ISBN 978-3-031-18586-1pt_PT
dc.identifier.doi10.1007/978-3-031-18587-8_14pt_PT
dc.identifier.isbn978-3-031-18586-1
dc.identifier.isbn978-3-031-18587-8 (eBook)
dc.identifier.urihttp://hdl.handle.net/10198/29026
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer Naturept_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.relationMushrooms as a source of high value bioactive molecules: conversion of ergosterol into vitamin D2, extraction optimization, refinement and a case study using bakery/pastry products
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectWild edible mushroomspt_PT
dc.subjectPleurotus ostreatuspt_PT
dc.subjectAntioxidantpt_PT
dc.titlePhenolic acids from fungipt_PT
dc.typebook part
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardTitleMushrooms as a source of high value bioactive molecules: conversion of ergosterol into vitamin D2, extraction optimization, refinement and a case study using bakery/pastry products
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2017/CEECIND%2F03040%2F2017%2FCP1403%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/PDQI/2021.04585.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137436%2F2018/PT
oaire.citation.endPage495pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage475pt_PT
oaire.citation.titleNatural Secondary Metabolites: From Nature, Through Science, to Industrypt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2017
oaire.fundingStreamPDQI
oaire.fundingStreamPOR_NORTE
person.familyNameLiberal
person.familyNameCardoso
person.familyNameHeleno
person.familyNameFernandes
person.familyNameBarros
person.familyNameMartins
person.givenNameÂngela
person.givenNameRossana V.C.
person.givenNameSandrina A.
person.givenNameÂngela
person.givenNameLillian
person.givenNameAnabela
person.identifier469085
person.identifier.ciencia-id741E-B12D-9EB1
person.identifier.ciencia-id151B-A0B5-8D80
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id7B18-A810-6B93
person.identifier.orcid0000-0002-9764-4894
person.identifier.orcid0000-0002-6870-0391
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6218-4413
person.identifier.ridL-5951-2014
person.identifier.ridJ-3600-2013
person.identifier.ridG-5488-2013
person.identifier.scopus-author-id57194701579
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id7203013518
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typebookPartpt_PT
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