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Phenolic profile in edible and non edible wild mushrooms from Northeast Portugal

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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

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