antioxidant – Page 9

From Mushrooms to Molecules: Exploring Depsidones in Ganoderma lucidum for Antioxidant and Anticancer Applications

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This research examined reishi mushroom (Ganoderma lucidum), a traditional medicinal fungus, to find rare compounds called depsidones with potential cancer-fighting properties. Scientists extracted these compounds using different solvents and tested them against four types of cancer cells (liver, colon, breast, and lung cancer), finding that they successfully killed cancer cells while being safe to normal cells. Using advanced chemical analysis and computer modeling, they identified nine new depsidone compounds in reishi and showed how these compounds could bind to cancer-related proteins to stop tumor growth.

Structure and Bioactivity of Intracellular and Extracellular Polysaccharides of Trametes lactinea Mycelium

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Researchers extracted and studied polysaccharides from Trametes lactinea mushroom mycelium grown in liquid culture. They found that these polysaccharides have strong antioxidant properties and can boost immune cell function, with the intracellular polysaccharide IP-3 showing the most promising results. These findings suggest that polysaccharides from mushroom fermentation could have potential health benefits and could be developed into medicinal supplements.

Isolation and Antioxidant Mechanism of Polyphenols from Sanghuangporous vaninii

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Researchers found that a medicinal mushroom called Sanghuangporous vaninii grown on mulberry sawdust in China contains exceptionally high levels of polyphenols—powerful antioxidant compounds. They isolated and purified a particularly potent polyphenol mixture called HNMS3, which contains 33 different compounds. Through advanced molecular analysis, they discovered that HNMS3 works by activating eight key proteins in the body to fight oxidative stress, making it potentially beneficial for brain health and preventing nerve degeneration.

Molecular Regulation of Carotenoid Accumulation Enhanced by Oxidative Stress in the Food Industrial Strain Blakeslea trispora

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Researchers studied how stressful conditions can make a fungus called Blakeslea trispora produce more carotenoids, which are natural pigments used to color food products. When exposed to chemical stressors like rose bengal or hydrogen peroxide, the fungus produced significantly more carotenoids – up to four times more in some cases. The study identified specific genes and cellular pathways responsible for this increased production, which could help food companies produce natural food colorants more efficiently.

Biodiversity-Driven Natural Products and Bioactive Metabolites

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This comprehensive review explores how diverse organisms like plants, fungi, and marine creatures produce remarkable chemical compounds for survival and defense. These natural products have inspired many modern medicines, but scientists now understand that the chemical diversity comes not just from the organisms themselves but from their ecological interactions and environmental challenges. By studying how these chemicals are made and what triggers their production, researchers can discover new drugs and medicines while protecting the ecosystems that generate them.

Chemical Composition and In Vitro Biological Activity of the Polar and Non-Polar Fractions Obtained from the Roots of Eleutherococcus senticosus (Rupr. et Maxim.) Maxim

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Siberian ginseng (Eleutherococcus senticosus) roots contain powerful antioxidant compounds that may help with inflammation, blood sugar control, and brain health. Researchers found that certain plant fractions were particularly rich in protective compounds like chlorogenic acid and caffeic acid. However, the study also discovered a concerning finding: these plant compounds protected cancer cells from chemotherapy drugs, suggesting people undergoing cancer treatment should be cautious about using this supplement.

Research advances in fungal polysaccharides: production, extraction, characterization, properties, and their multifaceted applications

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This comprehensive review examines fungal polysaccharides, which are complex sugar molecules found in mushrooms and fungi that have powerful health benefits. Researchers describe how to grow and extract these compounds from various fungi, and explain their uses in treating diseases like cancer, reducing inflammation, and boosting immunity. The review covers different growing and extraction methods used worldwide and discusses future directions for using these natural compounds in medicine and industry.

Centesimal Composition, Bioactive Compounds, Antioxidant and α-Glucosidase Inhibitory Activities of Commercial Edible Oyster Mushrooms at Different Maturity Stages in Northern Thailand

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This research studied five types of oyster mushrooms grown in Thailand at different stages of maturity. Researchers found that the nutritional content and beneficial compounds in mushrooms change as they grow. Young and middle-stage mushrooms had the highest levels of compounds that fight disease and help manage blood sugar, while fully mature mushrooms had more total nutrients. This information helps farmers decide when to harvest mushrooms based on whether customers want maximum nutrition or maximum health-promoting properties.

Chitosan and Chitooligosaccharide: The Promising Non-Plant-Derived Prebiotics with Multiple Biological Activities

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Chitosan and chitooligosaccharide are natural compounds derived from crustacean shells and fungi that act as prebiotics to improve gut health. These compounds can fight bacteria and viruses, reduce inflammation, protect against oxidative stress, and help maintain healthy weight and blood sugar levels. They represent a promising, biodegradable alternative to synthetic pharmaceuticals with multiple health benefits.

Construction of a genetic linkage map and detection of quantitative trait locus for the ergothioneine content in tamogitake mushroom (Pleurotus cornucopiae var. citrinopileatus)

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Researchers created the first genetic map of tamogitake mushrooms to identify genes controlling ergothioneine content. Ergothioneine is an antioxidant compound that provides health benefits like fighting inflammation and protecting brain health. They found one key genetic marker that reliably predicts which mushrooms will have high ergothioneine levels, enabling farmers to selectively breed mushrooms with enhanced health benefits.

Research Keyword: antioxidant