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Antioxidant Properties and Industrial Uses of Edible Polyporales

Summary

This research examines the antioxidant properties of edible Polyporales mushrooms and their potential uses in various industries. These mushrooms contain powerful antioxidant compounds that can help prevent diseases and have applications in food, cosmetics, and medicine. Impact on everyday life: • Provides natural alternatives for food preservation and nutritional enhancement • Offers potential new ingredients for anti-aging skincare products • Contributes to sustainable food sources with health benefits • Creates economic opportunities for rural communities through mushroom cultivation • Provides natural alternatives to synthetic antioxidants in various products

Background

Mushrooms have been used historically as food and medicine, with positive environmental impacts due to their biodegradable properties. The Polyporales order includes over 1800 fungal species, with several cultivated commercially in Asia for traditional medicine. These fungi are rich sources of antioxidant compounds and have gained increased attention due to their potential health benefits and nutritional value.

Objective

To analyze and discuss the content of bioactive compounds and their contribution to the antioxidant capacity in edible fungi of the order Polyporales, with focus on their industrial applications and health benefits.

Results

The review found significant variations in antioxidant compound content across Polyporales species. Key compounds identified include tocopherols (0.21-104.75 μg/100g dw), phenolic compounds (0.082-4 mg GAE/g dw), ergosterol (0.007-0.211 mg/g dw), and ergothioneine (0.56-1.11 mg/g dw). Each compound contributes differently to total antioxidant capacity based on their molecular structure and concentration.

Conclusion

Edible Polyporales contain important molecules with antioxidant potential that could play an essential role in preventing degenerative diseases. While compound presence varies significantly between species, these mushrooms show promise for applications in food, cosmetic, and pharmaceutical industries. Further research is needed to quantify individual compounds’ contributions to total antioxidant capacity.
  • Published in:Journal of Fungi,
  • Study Type:Review,
  • Source: 10.3390/jof7030196
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