anticancer – Page 5

Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications

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This review explores how food waste from fruit and vegetable processing can be transformed into valuable health supplements and functional foods. By-products like peels, seeds, and leaves contain powerful compounds with antioxidant and anti-inflammatory properties. Modern extraction techniques can efficiently recover these compounds in environmentally friendly ways, making it possible to create nutritious supplements while reducing food waste and supporting sustainable food production.

Biosensors Based on Phenol Oxidases (Laccase, Tyrosinase, and Their Mixture) for Estimating the Total Phenolic Index in Food-Related Samples

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This review discusses specialized sensors that can quickly measure the total amount of beneficial plant compounds (phenolics) in foods like tea, wine, coffee, and fruits. These biosensors use enzymes from mushrooms and other sources to detect phenolic compounds more efficiently than traditional methods. The sensors can be made more effective by using tiny materials called nanomaterials, which improve how well they work and how long they last.

Therapeutic and Preventive Potential of Plant-Derived Antioxidant Nutraceuticals

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This comprehensive review explores how compounds found in plants can protect our bodies from harmful damage caused by oxidative stress, which is linked to aging and various diseases. Plant-based foods rich in antioxidants like berries, leafy greens, and olive oil contain special molecules that can help prevent cancer, heart disease, diabetes, and other chronic conditions. The review highlights that these natural compounds work through multiple beneficial mechanisms beyond just antioxidant activity, making plant-based diets an effective strategy for maintaining health and preventing disease.

Olive mill solid waste induces beneficial mushroom-specialized metabolite diversity revealed by computational metabolomics strategies

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Researchers studied how adding olive mill waste to mushroom growing substrate affects the beneficial compounds in two edible mushrooms. They used advanced computer analysis of chemical data to find that this waste product increases healthy compounds like hericenones while reducing potentially harmful mycotoxins. This discovery could help make mushroom farming more sustainable and produce safer, healthier mushrooms for consumers.

Towards engineering agaricomycete fungi for terpenoid production

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Mushroom-forming fungi, particularly species like shiitake and oyster mushrooms, naturally produce valuable compounds called terpenoids used in medicines, food, and cosmetics. Scientists are learning to genetically engineer these fungi to produce even larger amounts of these beneficial compounds, potentially making them as important to biotechnology as baker’s yeast and mold have been historically. This could create new sustainable sources for medicinal compounds and industrial chemicals.

Two new species of Neohelicomyces (Tubeufiaceae, Tubeufiales) from Hainan Province, China

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Researchers discovered two new species of fungi called Neohelicomyces terrestris and Neohelicomyces tropicus in tropical rainforests in China’s Hainan Province. These microscopic fungi were found living on decaying wood and are identified using DNA analysis combined with microscopic examination. The findings expand our knowledge of fungal diversity in tropical environments and these fungi have potential to produce compounds with medical applications.

Harnessing the Nutritional Value, Therapeutic Applications, and Environmental Impact of Mushrooms

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Mushrooms are nutritious superfoods packed with protein, fiber, vitamins, and minerals that support overall health. They contain special compounds that can fight inflammation, boost immunity, and help prevent serious diseases like cancer and diabetes. Beyond eating them, mushrooms are being used to make medicines, cosmetics, and animal feed, while also helping clean up polluted environments. Regular consumption of mushrooms offers significant health benefits and can be a valuable addition to any healthy diet.

Valorization of various lignocellulosic wastes to Ganoderma lucidum (Curtis) P. Karst (Reishi Mushroom) cultivation and their FT-IR assessments

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This research demonstrates how agricultural and forestry waste materials can be effectively converted into nutritious Reishi mushrooms through sustainable cultivation practices. Oak wood substrates produced the highest mushroom yields, while various agricultural wastes showed promising results for producing medicinal mushrooms. Using specialized spectroscopy techniques, scientists confirmed that the Reishi mushroom effectively breaks down and utilizes the complex plant materials in these waste substrates. This approach offers an environmentally friendly solution to waste management while producing valuable medicinal mushrooms.

Multi-omics analysis of Taiwanofungus gaoligongensis: effects of different cultivation methods on secondary metabolites

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Researchers studied how different growing methods affect the medicinal compounds produced by Taiwanofungus gaoligongensis, a rare fungus. By growing the fungus on different substrates including wood from specific trees, they found that certain growing methods produced much higher levels of beneficial compounds like antcins that have anti-cancer and anti-inflammatory properties. They also identified which genes control the production of these compounds, which could help improve cultivation methods to make the fungus more medicinally valuable.

Fatty Acids and Stable Isotope Ratios in Shiitake Mushrooms (Lentinula edodes) Indicate the Origin of the Cultivation Substrate Used: A Preliminary Case Study in Korea

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Shiitake mushrooms are commonly grown in Korea using substrates from both Korea and China, but consumers often cannot tell which origin was used. This study compared mushrooms grown on Korean versus Chinese substrates and found that measuring stable isotope ratios (chemical signatures) is more reliable than analyzing fatty acids for determining where the cultivation substrate came from. These results could help improve labeling accuracy in the mushroom market.

therapeutic action: anticancer