Chemical and antioxidant potential of agaricus sylvaticus mushroom grown in Brazil
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Data
2011
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Resumo
The chemical characterization of Agaricus sylvaticus (A. sylvaticus) cultivated in Brazil is necessary to determine
nutritional and pharmacological substances in order to guarantee its safe use as food or herbal medicine. The objective
of this study was to determine the chemical composition and assess the antioxidant potential of A. sylvaticus fungi
grown in Brazil. Through this study it was able to observe the rich chemical composition of A. sylvaticus, highlighting
the variety and amount of minerals as well as the high protein content of this fungus. It was also observed the
great antioxidant potential of the aqueous, alcoholic and ethereal A. sylvaticus mushroom extracts, emphasizing the
alcoholic extract, which testifies the extraordinary benefits of this fungus in diet, since antioxidants prevent premature
aging and various types of cancer as well. The composition of A. sylvaticus mushroom displayed differences when
compared to the chemical composition of the same fungus in other studies and with other Agaricales fungi.
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Palavras-chave
Chemical composition, Potential antioxidant, Medicinal mushroom
Citação
COSTA, Joice Vinhal; NOVAES, Maria Rita Carvalho Garbi; RAMIREZ ASQUIERI, Eduardo. Chemical and antioxidant potential of agaricus sylvaticus mushroom grown in Brazil. Journal of Bioanalysis & Biomedicine, Brussels, v. 3, n. 2, p. 49-54, 2011.