Antioxidant capacities, phenolic compounds and polysaccharide contents   of 49 edible macro-fungi

doi:10.1039/c2fo30110e

CORC > 北京大学 > 工学院

	Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi
	Guo, Ya-Jun ; Deng, Gui-Fang ; Xu, Xiang-Rong ; Wu, Shan ; Li, Sha ; Xia, En-Qin ; Li, Fang ; Chen, Feng ; Ling, Wen-Hua ; Li, Hua-Bin
刊名	food function
	2012
关键词	MEDICINAL-PLANTS CULTIVATED MUSHROOMS IN-VITRO FRUITS VEGETABLES ASSAY DISEASE CANCER POLYPHENOLS ANTICANCER
DOI	10.1039/c2fo30110e
英文摘要	Edible macro-fungi are widely consumed as food sources for their flavors and culinary features. In order to explore the potential of macro-fungi as a natural resource of bioactive compounds, the antioxidant properties and polysaccharide contents of 49 edible macro-fungi from China were evaluated systematically. A positive correlation between antioxidant capacity and total phenolic content indicated that phenolic compounds could be main contributors of antioxidant capacities of these macro-fungi. Furthermore, many bioactive compounds such as gallic, homogentisic, protocatechuic, and p-hydroxybenzoic acid were identified and quantified. The macro-fungi species Thelephora ganbajun Zang, Boletus edulis Bull., Volvariella volvacea Sing, Boletus regius Krombh, and Suillus bovinus Kuntze displayed the highest antioxidant capacities and total phenolic contents, indicating their potential as important dietary sources of natural antioxidants.; Biochemistry & Molecular Biology; Food Science & Technology; SCI(E); EI; 12; ARTICLE; 11; 1195-1205; 3
语种	英语
内容类型	期刊论文
源URL	[http://ir.pku.edu.cn/handle/20.500.11897/229389]
专题	工学院
推荐引用方式 GB/T 7714	Guo, Ya-Jun,Deng, Gui-Fang,Xu, Xiang-Rong,et al. Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi[J]. food function,2012.
APA	Guo, Ya-Jun.,Deng, Gui-Fang.,Xu, Xiang-Rong.,Wu, Shan.,Li, Sha.,...&Li, Hua-Bin.(2012).Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi.food function.
MLA	Guo, Ya-Jun,et al."Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi".food function (2012).