Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/3722
Título: Antioxidative properties of wild edible mushrooms: individual cap and stipe activity
Autor: Ferreira, Isabel C.F.R.
Baptista, Paula
Vilas-Boas, Miguel
Barros, Lillian
Data: 2005
Citação: Ferreira, Isabel C.F.R.; Baptista, Paula; Vilas-Boas, Miguel; Barros, Lillian (2005). Antioxidative properties of wild edible mushrooms: individual cap and stipe activity. In IV International workshop on edible mycorrhizal mushrooms. Murcia
Resumo: Reactive oxygen species are formed during normal cellular metabolism, but when present in high concentration they become toxic. Mammalian cells possess intracellular defenses such as superoxide dismutase, catalase or glutathione peroxidase in order to protect the cells against excessive levels of free radicals. Also exogenous addition of compounds such as vitamins (A, E, .carotene), minerals (selenium, zinc), or proteins (transferring, ceruleoplasmin, albumin) can provide additional protection'. These natural antioxidants or other sources that can neutralize free radicals may be of central importance in the prevent ion of vascular diseases, some forms of cancer and oxidative stress responsible for DNA, protein and membrane damage.'.3 The northeast of Portugal, due to their climatic conditions and flora diversity, is one of the European regions with higher wild edible mushrooms diversity, some of them with great gastronomic relevance.
Peer review: yes
URI: http://hdl.handle.net/10198/3722
Aparece nas colecções:CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus

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