Antioxidant and Anti-Inflammatory Activity of Five Medicinal Mushrooms of the Genus

Indian oyster mushroom basidiomycetes bioactivity cyclooxygenase-2 immunomodulatory effect inflammation oyster mushroom pink oyster mushroom radical scavenging effect secondary metabolites

Journal

Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981

Informations de publication

Date de publication:
13 Aug 2022
Historique:
received: 07 07 2022
revised: 09 08 2022
accepted: 10 08 2022
entrez: 26 8 2022
pubmed: 27 8 2022
medline: 27 8 2022
Statut: epublish

Résumé

Within the group of higher fungi, edible medicinal mushrooms have a long history of being used as food and in folk medicine. These species contain biologically active substances with many potential beneficial effects on human health. The

Identifiants

pubmed: 36009288
pii: antiox11081569
doi: 10.3390/antiox11081569
pmc: PMC9405179
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : National Agency for Agricultural Research
ID : QK1910235
Organisme : European Regional Development Fund
ID : CZ.02.1.01/0.0/0.0/16_019/0000845
Organisme : Ministry of Education, Youth, and Sports of the Czech Republic
ID : LM2018100
Organisme : Masaryk University, Specific research
ID : MUNI/A/1654/2020

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Auteurs

Jan Stastny (J)

Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, The Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, Czech Republic.

Petr Marsik (P)

Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, The Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, Czech Republic.

Jan Tauchen (J)

Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, The Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, Czech Republic.

Matej Bozik (M)

Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, The Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, Czech Republic.

Anna Mascellani (A)

Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, The Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, Czech Republic.

Jaroslav Havlik (J)

Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, The Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, Czech Republic.

Premysl Landa (P)

Laboratory of Plant Biotechnologies, Institute of Experimental Botany of the Czech Academy of Sciences, Rozvojová 313, 165 02 Prague, Czech Republic.

Ivan Jablonsky (I)

Department of Horticulture, Faculty of Agrobiology, Food and Natural Resources, The Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, Czech Republic.

Jakub Treml (J)

Department of Molecular Pharmacy, Faculty of Pharmacy, Masaryk University, Palackého Třída 1946/1, 612 00 Brno, Czech Republic.

Petra Herczogova (P)

Department of Molecular Pharmacy, Faculty of Pharmacy, Masaryk University, Palackého Třída 1946/1, 612 00 Brno, Czech Republic.

Roman Bleha (R)

Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic.

Andriy Synytsya (A)

Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic.

Pavel Kloucek (P)

Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, The Czech University of Life Sciences Prague, Kamýcká 129, 165 21 Prague, Czech Republic.

Classifications MeSH