Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions
Abstract
Mushrooms have become attractive as functional foods and as a source of physiologically beneficial bioactive compounds. Herein, we describe and compare the chemical constituents (phenolic compounds, macronutrients, sugars, fatty acids, tocopherols and ascorbic acid) of four wild edible mushrooms widely appreciated in gastronomy: Armillaria mellea (Vahl) P. Kumm., Calocybe gambosa (Fr.) Donk, Clitocybe odora (Fr.) P. Kumm., Coprinus comatus (O.F....
Paper Details
Title
Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions
Published Date
May 1, 2011
Journal
Volume
126
Issue
2
Pages
610 - 616
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