Bioactive capacity of some Romanian wild edible mushrooms consumed mainly by local communities

Natural Product Research
Emanuel Vamanu


Wild edible mushrooms are considered as a cheap food source, but rich in bioactive compounds, especially in phenolic compounds. The purpose of the study was to determine the antioxidant and antimicrobial activity and the content of polyphenolcarboxylic acids in 10 species of mushrooms commonly used (consumed) in Romania and two controls. The effect against free radicals, lipid peroxidation and reducing power were determined. The antimicrobial effect was revealed on some strains with pathogenic effect by disk diffusion assay. The antioxidant capacity expressed in vitro was correlated both with the presence of the main polyphenolcarboxylic acids, and also with the presence of other bioactive molecules (flavonoids, carotenoid compounds, etc.).


Apr 27, 2007·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Lillian BarrosIsabel C F R Ferreira

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