antioxidant activity – Page 21

Anti-Influenza Activity of Medicinal Material Extracts from Qinghai–Tibet Plateau

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Researchers tested extracts from traditional Tibetan medicinal plants, mushrooms, and lichens to see if they could fight influenza virus. They found that seven out of nine extracts could reduce influenza virus infection in laboratory cells, with a mushroom extract called Armillaria luteo-virens showing particularly strong antiviral effects. These results suggest that traditional medicinal materials from the Qinghai–Tibetan plateau could be valuable sources for developing new flu treatments that might work better against drug-resistant flu strains.

Chemical Characterization and In Vitro Antioxidant, Anti-Inflammatory, and Colon Cancer-Preventive Potential of a Polysaccharide Fraction from Macrolepiota procera

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Researchers isolated special sugar compounds called polysaccharides from parasol mushrooms and tested their health benefits. These compounds were found to fight free radicals that damage cells, reduce inflammation in the body, and specifically kill colon cancer cells while leaving healthy cells unharmed. The study suggests that parasol mushrooms could be developed into health supplements or functional foods to help prevent cancer and improve overall health.

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

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This study tested whether mushroom powder could replace chemical additives in beef patties. Researchers compared freeze-dried and oven-dried winter mushroom powder against sodium pyrophosphate, a common meat additive. Oven-dried mushroom powder was better at preventing spoilage through oxidation, while freeze-dried powder helped retain moisture. While mushroom powder showed promise, it could only partially replace phosphate and would work best combined with other natural ingredients.

Optimizing and Characterization of Soybean Oil Seed Cake Protein Hydrolysis: In Vitro Analysis

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Researchers successfully created a high-protein powder from soybean processing waste by breaking down proteins using special enzymes. The resulting powder contains 60% protein and shows promising health benefits including antioxidant properties and the ability to slow glucose absorption, making it potentially useful for managing diabetes and obesity. This converts a low-value agricultural byproduct into a valuable ingredient for food and pharmaceutical applications.

Design and Evaluation of a Inonotus obliquus–AgNP–Maltodextrin Delivery System: Antioxidant, Antimicrobial, Acetylcholinesterase Inhibitory and Cytotoxic Potential

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Researchers studied Chaga mushroom from Romania and developed new ways to package and deliver its beneficial compounds using silver nanoparticles and a food-safe ingredient called maltodextrin. These new delivery systems were designed to work better in the body by improving how well the mushroom’s active ingredients dissolve and stay stable. Testing showed these enhanced formulations were very effective at fighting bacteria, protecting cells from damage, and killing cancer cells.

Phallus indusiatus Extracts Promoted MCF-7 Apoptosis Under TNFα-induced Tumor Microenvironment by Attenuating NF-kappaB and Akt Activation

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Bamboo mushroom extracts show promise in helping treat breast cancer by making cancer cells more sensitive to chemotherapy drugs. The mushroom reduces inflammation and blocks protective signals in cancer cells, making them more likely to die. This research suggests bamboo mushroom could be a helpful supplement for breast cancer patients, especially when used alongside standard cancer treatments.

Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life

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Researchers developed a new packaging method for sliced mushrooms that uses essential oil vapors combined with modified atmosphere packaging to keep them fresh longer. The treatment with essential oils from eugenol, bergamot, and grapefruit prevented browning and slowed bacterial growth, allowing packaged mushrooms to stay fresh and appealing for about 12 days at refrigeration temperature. This is significantly longer than untreated mushrooms which became unacceptable after just 5 days. The method works naturally without synthetic chemicals and could help reduce food waste from mushroom spoilage.

Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion

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Oyster mushrooms can be added to pork patties to keep them fresh longer by preventing fat and protein damage during storage. The mushroom powder works similarly to synthetic antioxidants but is completely natural. When eaten, the beneficial compounds from the mushroom survive digestion and may provide health benefits to consumers.

Identification, characterization, antimicrobial activity and biocontrol potential of four endophytic fungi isolated from Amazonian plants

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Scientists isolated four types of fungi living inside the leaves of medicinal plants from the Amazon region of Bolivia. These fungi produce natural compounds that kill harmful bacteria and fungi that damage potato crops. The findings show promise for developing natural alternatives to synthetic pesticides and antibiotics for agricultural and medical applications.

Comparison of Different Extraction Solvents for Characterization of Antioxidant Potential and Polyphenolic Composition in Boletus edulis and Cantharellus cibarius Mushrooms from Romania

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This research compared how well four different liquids extract beneficial compounds from two popular edible mushrooms: porcini (Boletus edulis) and chanterelle (Cantharellus cibarius). The study found that a simple acidic water solution was the best at pulling out healthy antioxidant compounds and polyphenols from these mushrooms. These antioxidants help protect cells from damage, making them potentially beneficial for health.

therapeutic action: antioxidant activity