This research examined a newly discovered mushroom species and its potential as a natural antioxidant source. Scientists grew the mushroom in liquid culture and extracted beneficial compounds that showed promising antioxidant properties. This could lead to new natural alternatives to synthetic antioxidants currently used in food preservation and health products. Impacts on everyday life: • Could provide safer, natural alternatives to synthetic antioxidant food preservatives • May lead to new natural health supplements with antioxidant benefits • Demonstrates potential for sustainable production of valuable compounds from mushrooms • Could reduce reliance on wild-harvested mushrooms by enabling controlled cultivation • May contribute to development of new functional foods with health-promoting properties