antioxidant activity – Page 9

Isolation, purification, and structural elucidation of Stropharia rugosoannulata polysaccharides with hypolipidemic effect

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Scientists extracted and studied a polysaccharide from wine cap mushrooms that shows promise for lowering cholesterol and protecting the liver. The compound, called SRF-3, has a complex sugar structure and works by binding to cholesterol and bile acids, helping the body eliminate them. Testing in laboratory conditions showed it has strong antioxidant properties and can reduce fat accumulation in liver cells, suggesting potential use as a natural supplement for managing high cholesterol.

Insights into metabolic and pharmacological profiling of Aspergillus ficuum through bioinformatics and experimental techniques

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Researchers studied a fungus called Aspergillus ficuum and found it contains compounds with potential medicinal benefits. The fungal extract showed strong antibacterial activity against disease-causing bacteria and reduced inflammation in mice. Additionally, the extract had antioxidant properties that help fight harmful free radicals, with no toxic effects observed, making it a promising candidate for developing new medications.

Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits

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This study examined how adding mushroom powder to sorghum biscuits affects the availability of beneficial compounds in our digestive system. Using laboratory simulations of stomach and intestinal digestion, researchers found that mushroom-enriched biscuits released more phenolic compounds with antioxidant properties throughout the digestive tract. Importantly, the mushroom fiber helped carry beneficial β-glucan compounds to the colon, where they can be fermented by gut bacteria to produce health-promoting compounds.

Modern Pro-Health Applications of Medicinal Mushrooms: Insights into the Polyporaceae Family, with a Focus on Cerrena unicolor

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This research explores how medicinal mushrooms, especially a species called Cerrena unicolor, could be used to improve human health through functional foods and dietary supplements. These mushrooms contain natural compounds that fight cancer, bacteria, viruses, and free radicals that damage our cells. Scientists have found that incorporating these mushroom extracts into foods, particularly dairy products, could create powerful health-promoting foods that help with cancer treatment, diabetes management, and wound healing.

Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties

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This study shows that heating dried Reishi mushrooms at 150°C for 20 minutes improves their health benefits. The heat treatment increases antioxidant compounds, makes the beneficial β-glucans more available, and enhances prebiotic effects that feed good gut bacteria while suppressing harmful bacteria. These findings suggest that properly heated Reishi mushroom products could be more effective as functional food ingredients without losing their medicinal properties.

Unlocking Reishi’s secrets: nutritional and medicinal traits of Ganoderma lucidum isolated from tree bark in Egypt

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Reishi mushrooms (Ganoderma lucidum) from Egypt show promise as natural medicine. Researchers tested extracts and found they can fight bacteria, viruses, and cancer cells in laboratory tests. The mushrooms are rich in beneficial compounds like vitamins and antioxidants. While the extract was not as strong as conventional drugs, it showed good safety profiles and potential for development into new medicines.

Critical review on chemical compositions and health-promoting effects of mushroom Agaricus blazei Murill

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Agaricus blazei Murill is an edible mushroom that contains many beneficial compounds including polysaccharides, vitamins, and minerals. Research shows it may help boost the immune system, reduce blood sugar levels, protect the liver, fight inflammation, and even have anti-cancer properties. While animal studies show promising results, more human clinical trials are needed to confirm its health benefits and establish proper dosing for therapeutic use.

Biological Characteristics and Domestication of Dichomitus squalens and the Antioxidant Activity of Its Cultivated Fruiting Bodies

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Researchers cultivated a type of fungus called Dichomitus squalens and extracted beneficial compounds called polysaccharides from its fruiting bodies. These polysaccharides showed strong antioxidant properties, meaning they can help protect cells from damage caused by harmful free radicals. The study identified the best growing conditions for this fungus and developed methods for farming it, suggesting it could become a natural source of antioxidants for health applications.

FTIR Characterization and Bioactivity Assessment of Cinnamomum camphora Essential Oil: Antioxidant, Anti-Enzymatic, and Antifungal Properties Against Phytopathogens

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Camphor tree essential oil has been studied for its ability to fight fungal diseases that harm crops and its potential health benefits. The research found that this natural oil completely stops the growth of several harmful fungi at high concentrations, making it a promising eco-friendly alternative to synthetic pesticides. The oil also showed antioxidant properties and may help regulate blood sugar levels, suggesting uses in both agriculture and medicine.

Bioactive Properties of Selected European Phellinus Species: A Comprehensive Study

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This research examined 30 samples of medicinal mushrooms from the Phellinus genus collected across Europe, including Poland, Italy, Portugal, Kosovo, and North Macedonia. Scientists found that three species—Phellinus igniarius, Fomitiporia robusta, and Porodaedalea pini—are particularly rich in beneficial compounds, especially polysaccharides and antioxidants. These mushroom extracts showed impressive abilities to fight antibiotic-resistant bacteria and protect cells from oxidative damage, suggesting they could become valuable sources for new medicines and functional foods.

Research Topic: antioxidant activity