antioxidant – Page 14

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

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This study analyzed the chemical composition of ‘magic mushrooms’ (Psilocybe) at different growth stages—liquid cultures, grain cultures, and mature fruiting bodies. Using advanced laboratory techniques, researchers found that fruiting bodies contain the highest levels of psilocybin (the psychoactive compound), while mycelium contains unique beneficial compounds like alpha-glycerylphosphorylcholine that may have therapeutic value without strong psychedelic effects. The findings suggest that Psilocybe mycelium could be developed as a non-intoxicating health supplement with potential therapeutic applications.

Research on the Action and Mechanism of Pharmacological Components of Omphalia lapidescens

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Omphalia lapidescens, a medicinal fungus used in traditional Chinese medicine, contains multiple bioactive compounds with promising health benefits. These compounds can fight parasitic infections, inhibit cancer cell growth, reduce inflammation, and provide antioxidant protection. While clinical use shows benefits especially for gastric cancer when combined with chemotherapy, more research is needed to understand how these compounds work and to improve cultivation and production methods.

The Antioxidant Properties of Extracts of Cuscuta spp. Depend on the Parasite and the Host Species

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Dodder plants (Cuscuta species) used in traditional medicine contain powerful antioxidant compounds that can help protect cells from damage. This study found that different dodder species have varying amounts of these beneficial compounds, and surprisingly, the type of host plant the dodder parasitizes directly affects how many antioxidants it produces. When dodders infect aromatic plants like thyme and rosemary, they accumulate more antioxidant compounds than when grown on other plants.

Innovative applications of medicinal mushrooms in functional foods and nutraceuticals: a focus on health-boosting beverages

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This comprehensive review explores how medicinal mushrooms are being transformed into health-boosting beverages like coffees, teas, and energy drinks. Mushrooms contain powerful compounds that support immunity, reduce inflammation, protect the liver, and enhance brain function. As consumers increasingly seek natural health alternatives, mushroom beverages are emerging as a major market trend, combining ancient wellness traditions with modern science to create convenient, tasty drinks that genuinely benefit health.

Therapeutic Potential of Bioactive Compounds in Edible Mushroom-Derived Extracellular Vesicles: Isolation and Characterization of EVs from Pleurotus eryngii

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Scientists have isolated and studied tiny capsule-like particles called extracellular vesicles from the oyster mushroom Pleurotus eryngii. These vesicles, which are naturally produced by the mushroom, contain beneficial compounds like antioxidants that help protect cells from damage. The researchers found that vesicles from mushroom mycelium (the root-like part) were of higher quality and had stronger antioxidant effects than those from the fruiting body. These findings suggest that mushroom-derived vesicles could potentially be developed into health supplements or therapeutic treatments.

Impact of Interactions Between Zn(II) and Selenites in an Aquatic Environment on the Accumulation of Se and Zn in a Fungal Cell

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Researchers studied how Shiitake mushrooms accumulate selenium and zinc from growth media, finding that these two elements form chemical complexes that interfere with absorption. When both elements are present together in the culture medium, they bind to each other instead of being taken up by the mushroom cells, reducing the final content of both nutrients. Understanding this interaction is important for developing enhanced mushroom-based dietary supplements containing both selenium and zinc.

Different Symbiotic Species of Armillaria Affect the Yield and Active Compound Contents of Polyporus umbellatus

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Polyporus umbellatus is a medicinal mushroom used in traditional Chinese medicine for treating water retention and swelling. This study found that the type of symbiotic fungus (Armillaria species) growing with the mushroom significantly affects both how much mushroom is produced and the amounts of beneficial compounds it contains. Among three Armillaria species tested, A. gallica produced mushrooms with the highest yields and the most polysaccharides, making it the best choice for cultivation.

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

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This study examined how different growing methods affect the medicinal compounds found in Taiwanofungus gaoligongensis, a rare Chinese medicinal fungus. Researchers discovered that growing this fungus on wood substrates from specific trees significantly increased production of beneficial compounds like antcins and antrodin C, which have anti-cancer and anti-inflammatory properties. By analyzing gene expression patterns, they identified key genes and regulatory mechanisms that control the production of these medicinal compounds, suggesting ways to improve cultivation methods for better medicinal value.

Influence of Culture Conditions on Bioactive Compounds in Cordyceps militaris: A Comprehensive Review

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Cordyceps militaris is a medicinal fungus used in traditional medicine for treating fatigue, boosting immunity, and fighting cancer. This review explains how growing conditions—such as the type of grain or insect substrate used, light exposure, temperature, and nutrient balance—dramatically affect the production of beneficial compounds like cordycepin. The research shows that mixing grains with insect-based materials and using specific light wavelengths can significantly increase the potency of these medicinal fungi, making them more effective for health applications.

Mushroom: an emerging source for next generation meat analogues

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Mushrooms are emerging as excellent meat substitutes because they have a meaty, chewy texture and savory flavor similar to meat, while being nutritious, low in fat, and sustainable to grow. When added to meat products like sausages, burgers, and nuggets, mushrooms improve texture, extend shelf-life, and reduce spoilage. The growing shift toward plant-based eating combined with environmental concerns makes mushroom-based meat alternatives an attractive option for consumers seeking healthier and more sustainable food choices.

therapeutic action: antioxidant