antioxidant activity – Page 17

Assessment of the Antitumor Activity of Green Biosynthesized Zinc Nanoparticles as Therapeutic Agent Against Renal Cancer in Rats

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Researchers created tiny zinc nanoparticles using an edible white mushroom through an environmentally friendly process. When tested in rats with kidney cancer, these nanoparticles significantly reduced tumor markers, protected kidney cells from oxidative damage, and triggered cancer cell death. The treatment improved kidney function and showed no toxic effects, suggesting it could be a promising new therapy for kidney cancer.

Mycochemistry, antioxidant activity and anticancer potentiality of ethyl acetate extract of Daldinia eschscholtzii against A549 lung cancer cell line

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Researchers studied a wild fungus called Daldinia eschscholtzii to see if it could fight lung cancer. They found that an extract from this fungus contained 28 different beneficial compounds and was effective at killing cancer cells by triggering a process called apoptosis (programmed cell death). The treatment also reduced the cancer cells’ ability to spread, and it appeared safe for normal, healthy cells. Several compounds in the extract showed promise as potential anti-cancer drugs.

Modulation of Abortiporus biennis Response to Oxidative Stress by Light as a New Eco-Friendly Approach with a Biotechnological Perspective

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Researchers studied how a type of fungus called Abortiporus biennis responds to stress created by a chemical compound (menadione) and different colors of light. They found that combining white light with menadione dramatically increased the production of laccase, an important enzyme used in industrial applications. This discovery offers an inexpensive, non-toxic way to boost enzyme production without using expensive chemical additives, potentially improving medical and industrial uses of this fungus.

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions

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This review explores how plant-based ingredients can be used to create meat-like products that are healthier and more sustainable. By combining plant proteins, fibers, and natural compounds from fruits and vegetables, scientists are developing meat alternatives that taste and feel like real meat while offering nutritional and environmental benefits. The paper discusses which plants work best, how to extract and use these ingredients, and what challenges still need to be overcome to make these products widely available and affordable.

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.

Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of Agaricus bisporus

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Researchers developed healthier pork patties by replacing up to 50% of the meat with mushroom stalks (Agaricus bisporus). The resulting patties had less fat and more fiber while maintaining good taste and texture. However, very high replacement levels (more than 50%) reduced protein quality. This approach helps reduce food waste from mushroom processing while creating more nutritious meat products.

Exploring Psilocybe spp. mycelium and fruiting body chemistry for potential therapeutic compounds

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Scientists studied magic mushrooms at different growth stages to understand their chemical makeup. They found that mature mushroom caps contain high levels of psilocybin (the psychedelic compound) but the root-like mycelium contains different beneficial compounds like ergothioneine and choline. This suggests mycelium could be developed as a therapeutic product without the psychedelic effects, potentially offering health benefits while avoiding the mind-altering properties.

Impact of a Formulation Containing Chaga Extract, Coenzyme Q10, and Alpha-Lipoic Acid on Mitochondrial Dysfunction and Oxidative Stress: NMR Metabolomic Insights into Cellular Energy

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A new supplement formula combining Chaga mushroom extract, Coenzyme Q10, and alpha-lipoic acid was tested on nerve cells in the laboratory. The formula increased the cells’ energy production and protected them from harmful oxidative stress. This could potentially help people with conditions like fibromyalgia and neurodegenerative diseases that involve mitochondrial dysfunction.

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.

Integration of Metabolomes and Transcriptomes Provides Insights into Morphogenesis and Maturation in Morchella sextelata

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Researchers studied how morel mushrooms develop from mycelium through fruiting body maturation by analyzing changes in their metabolites and genes across four growth stages. They found that the transition from vegetative growth to reproductive growth involves dramatic changes in carbohydrate, amino acid, and lipid metabolism, regulated by specific transcription factors. This understanding could help improve the cultivation of morels, which currently struggles with low fruiting rates despite their high value as food and medicine.

therapeutic action: antioxidant activity