Publicação
Phenolic profile in edible and non edible wild mushrooms from Northeast Portugal
| Resumo: | The implication of oxidative and nitrosative stress in the etiology and progression of several acute and chronic clinical disorders such as cancer, cardiovascular and neurodegenerative diseases, has led to the suggestion that natural antioxidants may have health benefits as prophylactic agents. Against this background, the possibility of including mushrooms, which contain significant amounts of bioactive phytochemicals, in our diets may provide desirable health benefits, beyond that of basic nutrition. Phenolic compounds might provide health benefits associated with reduced risk of chronic diseases which may relate to their ability to reduce agents by donating hydrogen and quenching singlet oxygen. It is our interest to characterize the phenolic composition of mushroom species and to understand if differences exist between the phenolic profile of edible and non edible species. |
|---|---|
| Autores principais: | Vaz, Josiana A. |
| Outros Autores: | Barros, Lillian; Martins, Anabela; Vasconcelos, M. Helena; Ferreira, Isabel C.F.R. |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | The implication of oxidative and nitrosative stress in the etiology and progression of several acute and chronic clinical disorders such as cancer, cardiovascular and neurodegenerative diseases, has led to the suggestion that natural antioxidants may have health benefits as prophylactic agents. Against this background, the possibility of including mushrooms, which contain significant amounts of bioactive phytochemicals, in our diets may provide desirable health benefits, beyond that of basic nutrition. Phenolic compounds might provide health benefits associated with reduced risk of chronic diseases which may relate to their ability to reduce agents by donating hydrogen and quenching singlet oxygen. It is our interest to characterize the phenolic composition of mushroom species and to understand if differences exist between the phenolic profile of edible and non edible species. |
|---|