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Antioxidants of Edible Mushrooms

Department for Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia
Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia
Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoseva 12, Belgrade 11001, Serbia
Institute of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade 11060, Serbia
Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, Belgrade 11000, Serbia
Plant Research International, Wageningen University and Research Centre, Droevendaalsesteeg 1, Wageningen 6700 AA, The Netherlands
Author to whom correspondence should be addressed.
Academic Editor: David D. Kitts
Molecules 2015, 20(10), 19489-19525;
Received: 4 September 2015 / Revised: 19 October 2015 / Accepted: 21 October 2015 / Published: 27 October 2015
(This article belongs to the Special Issue Antioxidants—A Risk-Benefit Analysis for Health)
Oxidative stress caused by an imbalanced metabolism and an excess of reactive oxygen species (ROS) lead to a range of health disorders in humans. Our endogenous antioxidant defense mechanisms and our dietary intake of antioxidants potentially regulate our oxidative homeostasis. Numerous synthetic antioxidants can effectively improve defense mechanisms, but because of their adverse toxic effects under certain conditions, preference is given to natural compounds. Consequently, the requirements for natural, alternative sources of antioxidant foods identified in edible mushrooms, as well as the mechanistic action involved in their antioxidant properties, have increased rapidly. Chemical composition and antioxidant potential of mushrooms have been intensively studied. Edible mushrooms might be used directly in enhancement of antioxidant defenses through dietary supplementation to reduce the level of oxidative stress. Wild or cultivated, they have been related to significant antioxidant properties due to their bioactive compounds, such as polyphenols, polysaccharides, vitamins, carotenoids and minerals. Antioxidant and health benefits, observed in edible mushrooms, seem an additional reason for their traditional use as a popular delicacy food. This review discusses the consumption of edible mushrooms as a powerful instrument in maintaining health, longevity and life quality. View Full-Text
Keywords: antioxidants; edible mushrooms; health; life quality; longevity; oxidative stress; reactive oxygen species antioxidants; edible mushrooms; health; life quality; longevity; oxidative stress; reactive oxygen species
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MDPI and ACS Style

Kozarski, M.; Klaus, A.; Jakovljevic, D.; Todorovic, N.; Vunduk, J.; Petrović, P.; Niksic, M.; Vrvic, M.M.; Van Griensven, L. Antioxidants of Edible Mushrooms. Molecules 2015, 20, 19489-19525.

AMA Style

Kozarski M, Klaus A, Jakovljevic D, Todorovic N, Vunduk J, Petrović P, Niksic M, Vrvic MM, Van Griensven L. Antioxidants of Edible Mushrooms. Molecules. 2015; 20(10):19489-19525.

Chicago/Turabian Style

Kozarski, Maja, Anita Klaus, Dragica Jakovljevic, Nina Todorovic, Jovana Vunduk, Predrag Petrović, Miomir Niksic, Miroslav M. Vrvic, and Leo Van Griensven. 2015. "Antioxidants of Edible Mushrooms" Molecules 20, no. 10: 19489-19525.

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