%0 Journal Article %A Kumari, Babita %A Upadhyay, R.C. %A Atri, Narender Singh %D 2013 %I Begell House %K culinary-medicinal mushrooms, Termitomyces, edible fungi, Basidiomycetes, nutraceutical components, antioxidant activity, food composition, India %N 2 %P 191-197 %R 10.1615/IntJMedMushr.v15.i2.80 %T Evaluation of Nutraceutical Components and Antioxidant Potential of North Indian Wild Culinary-Medicinal Termitophilous Mushrooms %U https://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e9ed69099c0eef,7096af2c346c3b0a.html %V 15 %X Mushrooms have long been treated as a delicacy. Nowadays, however, many researchers consider them to be nutraceutical foods. The objective of this study was to determine the nutraceutical components in 7 edible species of Termitomyces (T. microcarpus, T. radicatus, T. badius, T. medius, T. heimii, T. striatus, and T. mammiformis) collected from different localities in North India during the monsoon season; their antioxidant properties also were determined by DPPH free radical scavenging ability and reducing power ability. The various nutraceutical components evaluated include phenolics (15.0−25.85 mg/g), flavonoids (1.38−2.02 mg/g), ascorbic acid (0.018−0.15 mg/g), β-carotene (0.11−0.27 µg/g), and lycopene (0.03−0.19 µg/g). %8 2013-03-22