This research examined the production and antioxidant properties of complex sugars (polysaccharides) from two strains of oyster mushrooms grown in laboratory conditions. The study found these mushroom-derived compounds have strong antioxidant abilities that could potentially benefit human health. Impacts on everyday life: • Provides a method for producing natural antioxidants from mushrooms that could be used in supplements or functional foods • Demonstrates the potential health benefits of consuming oyster mushrooms • Offers a sustainable way to produce beneficial compounds through controlled laboratory cultivation • Could lead to new natural preservatives for food products • Advances our understanding of how mushroom compounds may protect cells from damage