free radical scavenging

Antioxidant activity and phytochemical analysis of different varieties of barley (Hordeum vulgare L.) available in Pakistan

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Researchers analyzed five varieties of barley grown in Pakistan to determine their nutritional and health benefits. They found that all varieties contained beneficial compounds with antioxidant properties, with Jau-21 performing exceptionally well. These barley varieties are rich in protein, fiber, minerals, and compounds that may help protect against diseases like diabetes and heart disease, making them promising ingredients for developing healthy food products.

Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives

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Mushrooms are nutrient-rich foods containing compounds that protect our bodies from damage and reduce inflammation. When mushrooms are processed into powders, extracts, or specially designed capsules, they can be added to ordinary foods like bread, pasta, and yogurt to make them healthier. This review shows that these mushroom-enriched foods successfully boost the antioxidant power of products, though the best results depend on how the mushrooms are prepared and which type of food they’re added to.

Development and preliminary mechanistic analysis of compound effervescent hepatoprotective granules

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Researchers developed a new health product combining three medicinal plants to protect the liver from injury. The mixture contains effective compounds that reduce liver inflammation, fight harmful oxidative stress, and protect liver cells from damage. Studies in rats showed the product improved liver function and reduced markers of liver damage, suggesting it could be useful for preventing and treating liver injuries caused by drugs, alcohol, or toxins.

The Soil Bacterial Community Structure in a Lactarius hatsudake Tanaka Plantation during Harvest

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Researchers studied the soil bacteria in Lactarius hatsudake mushroom plantations to understand which bacteria help these valuable mushrooms grow. They found that mushroom-producing areas had different and less diverse bacterial communities compared to control areas, with specific bacteria like Burkholderia species being particularly abundant. These beneficial bacteria appear to create a stable environment that supports mushroom development, which could help improve mushroom farming practices in the future.

Physicochemical properties and fermentation characteristics of a novel polysaccharide degraded from Flammulina velutipes residues polysaccharide

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Researchers developed a new method to break down a large mushroom polysaccharide from golden needle mushroom plant residues into smaller, more useful molecules. The smaller version works better as an antioxidant and helps feed beneficial gut bacteria, producing beneficial compounds that support digestive health. This discovery could lead to new functional food products and health supplements using mushroom waste that would otherwise be discarded.

Thin-Layer Chromatography (TLC) in the Screening of Botanicals–Its Versatile Potential and Selected Applications

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This review shows how thin-layer chromatography (TLC), a simple laboratory technique, is invaluable for analyzing plant materials. TLC helps scientists identify which plants are related to each other, find beneficial compounds in herbs, ensure herbal medicines are pure and safe, and track illegal psychoactive plants. Despite being less glamorous than modern equipment, TLC remains practical, affordable, and effective for everyday botanical analysis.

First Record of the Edible Mushroom Lepista sordida in Western Algerian Forest: Nutritional Value and Physicochemical Parameters of Mycelial Culture

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Researchers in Algeria discovered Lepista sordida, an edible purple mushroom, for the first time in western Algerian forests. They identified the species using DNA analysis and studied how to grow it in laboratories by testing different temperature, humidity, and pH levels. The mushroom is highly nutritious, containing significant amounts of protein and carbohydrates, making it valuable for improving local diets and addressing nutritional deficiencies.

Enhancing the Nutritional Value and Antioxidant Activity of Auricularia polytricha Through Efficient Utilization of Agricultural Waste

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Researchers successfully grew Auricularia polytricha mushrooms using agricultural waste like cotton, coix seed, and wheat straw instead of expensive wood chips. The mushrooms grown this way not only matured 16 days faster but also contained significantly more nutrients including proteins, minerals, and beneficial compounds with antioxidant properties. This approach provides an affordable, environmentally friendly solution while producing healthier mushrooms.

Pleurotus eryngii Culture Filtrate and Aqueous Extracts Alleviate Aflatoxin B1 Synthesis

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This research demonstrates that extracts from oyster mushrooms (Pleurotus eryngii) can effectively prevent the production of aflatoxin B1, a highly toxic and cancer-causing substance produced by certain molds that contaminate crops like corn and wheat. The mushroom extracts work by inhibiting the toxin production by up to 94%, offering a natural, environmentally-friendly alternative to chemical pesticides. The study suggests that compounds in mushrooms, including special sugars and enzymes, may help protect food supplies from this dangerous contamination, which is becoming increasingly important as climate change creates more favorable conditions for mold growth.

Therapeutic Prospects of Undaria pinnatifida Polysaccharides: Extraction, Purification, and Functional Activity

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This review examines how to extract and purify beneficial compounds called polysaccharides from wakame seaweed (Undaria pinnatifida), a popular food in East Asia. These polysaccharides have multiple health benefits including fighting oxidative damage, boosting immune function, fighting cancer cells, and promoting healthy gut bacteria. The review details various extraction methods and discusses how these compounds could be developed into functional foods and medicines.

therapeutic action: free radical scavenging