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Reactive Oxygen Species and Antioxidant Properties from Mushrooms

Summary

This research examines how mushrooms can serve as powerful natural antioxidants to protect our bodies from harmful free radicals that cause aging and disease. Mushrooms contain higher levels of antioxidant compounds than most fruits and vegetables, making them an excellent dietary choice for maintaining health. Impact on everyday life: – Adding mushrooms to regular diet can help protect cells from damage and slow aging – Mushroom extracts could be used in natural supplements and functional foods – Growing mushrooms at home provides an accessible source of natural antioxidants – Incorporating mushrooms into meals may help prevent various diseases – Mushrooms offer a sustainable and vegetarian-friendly source of important nutrients

Background

Free radicals and reactive oxygen species (ROS) can damage cells and contribute to aging and degenerative diseases. The oxygen molecule is itself a free radical that leads to ROS generation. When ROS levels exceed the body’s defense mechanisms, they can damage nucleic acids, proteins, and cause lipid peroxidation. This cell damage appears to be a major contributor to aging and diseases like cancer, cardiovascular disease, cataracts, immune system decline, and other conditions.

Objective

To review and analyze the antioxidant properties of mushrooms, including their ability to neutralize free radicals, and examine the various antioxidant compounds found in mushroom fruit bodies, mycelium and culture.

Results

Mushrooms contain numerous antioxidant compounds including phenolics, polysaccharides, tocopherols, flavonoids, carotenoids, glycosides, ergothioneine and ascorbic acid. These compounds are found in both fruit bodies and mycelium. The antioxidant potential in mushrooms is higher than in most vegetables and fruits. Many mushroom species demonstrate significant antioxidant properties through various mechanisms of action.

Conclusion

Mushrooms represent an important natural source of antioxidants with potential health benefits. Their antioxidant compounds can be extracted for use as functional ingredients or mushrooms can be incorporated into diets to help reduce oxidative damage. The ability to cultivate mushrooms and manipulate fruit bodies or mycelium to produce active compounds in a relatively short time represents a significant advantage for antioxidant compound extraction.
  • Published in:Synthetic and Systems Biotechnology,
  • Study Type:Review,
  • Source: 10.1016/j.synbio.2016.12.001
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