Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

Mushrooms have become attractive as functional foods and as a source of physiologically beneficial bioactive compounds. Herein, we describe and compare the chemical constituents (phenolic compounds, macronutrients, sugars, fatty acids, tocopherols and ascorbic acid) of four wild edible mushrooms wid...

Full description

Bibliographic Details
Main Author: Vaz, Josiana A. (author)
Other Authors: Barros, Lillian (author), Martins, Anabela (author), Santos-Buelga, Celestino (author), Vasconcelos, M. Helena (author), Ferreira, Isabel C.F.R. (author)
Format: article
Language:eng
Published: 2011
Subjects:
Wild edible mushrooms
Bioactive compounds
Phenolic compounds
Polysaccharides
Chemical composition
Online Access:http://hdl.handle.net/10198/3881
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/3881

Internet

http://hdl.handle.net/10198/3881

Similar Items