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International Journal of Medicinal Mushrooms
Fator do impacto: 1.423 FI de cinco anos: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN Imprimir: 1521-9437
ISSN On-line: 1940-4344

Volumes:
Volume 22, 2020 Volume 21, 2019 Volume 20, 2018 Volume 19, 2017 Volume 18, 2016 Volume 17, 2015 Volume 16, 2014 Volume 15, 2013 Volume 14, 2012 Volume 13, 2011 Volume 12, 2010 Volume 11, 2009 Volume 10, 2008 Volume 9, 2007 Volume 8, 2006 Volume 7, 2005 Volume 6, 2004 Volume 5, 2003 Volume 4, 2002 Volume 3, 2001 Volume 2, 2000 Volume 1, 1999

International Journal of Medicinal Mushrooms

DOI: 10.1615/IntJMedMushrooms.2019030079
pages 237-251

New Insight into Mycochemical Profiles and Antioxidant Potential of Edible and Medicinal Mushrooms: A Review

Tahidul Islam
Food Science and Technology Program, Beijing Normal University–Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
Kumar Ganesan
Food Science and Technology Program, Beijing Normal University–Hong Kong Baptist University United International College, Zhuhai, Guangdong, China
Baojun (Bruce) Xu
Programme of Food Science and Technology Division of Science and Technology Beijing Normal University, Hong Kong Baptist University United International College SAR of PRC

RESUMO

Unhealthy foods, lifestyle, environmental factors, ultraviolet radiation, and other factors are responsible for overoxidation, which generates free radicals and leads to oxidative stress, cell damage, and eventually various chronic diseases. Edible and medicinal mushrooms contain large amounts of mycochemicals that possess antioxidant properties and play important roles in preventing and treating those chronic diseases. Edible and medicinal mushrooms have a strong free radical scavenging ability and are involved in various bioactivities and health-promoting benefits. The antioxidant-rich mycochemicals obtained from mushrooms make them attractive alternative and complementary medicines. Many in vitro and in vivo studies have shown, through the use of various analytical methods, that edible and medicinal mushrooms possess antioxidant-rich mycochemicals. Enzymatic and nonenzymatic antioxidant compounds such as superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase, glutathione S-transferase, ascorbate peroxidase, vitamin C, vitamin E, and glutathione play vital roles in neutralizing oxygen species and thereby protecting cells from damage. Hence, this review summarizes the phytochemical profiles and antioxidant potential of edible and medicinal mushrooms.