Antioxidant properties of fruiting bodies, mycelia, and fermented products of the culinary-medicinal king oyster mushroom, Pleurotus eryngii (higher Basidiomycetes), with high ergothioneine content

International Journal of Medicinal Mushrooms

Volumn 15, Issue 3, 2013, Pages 267-275

  Liang, Chih Hung ^a   Ho, Kung Jui ^b   Huang, Ling Yi ^b   Tsai, Ching Hsuan ^b   Lin, Shin Yi ^b   Mau, Jeng Leun ^b  

^a TUNGHAI UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant property; Ergothioneine; Fruiting body; King oyster mushroom; Medicinal mushrooms; Mycelium; Pleurotus eryngii

Indexed keywords

1, 1 DIPHENYL 2 PICRYLHYDRAZYL; FERROUS ION; FLAVONOID; FUNGAL EXTRACT; GALLIC ACID; PHENOL DERIVATIVE; PLEUROTUS ERYNGII EXTRACT; QUERCETIN; THIONEINE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CALIBRATION; CONTROLLED STUDY; CORRELATION COEFFICIENT; FERMENTED PRODUCT; FRUITING BODY; IRON CHELATION; MYCELIAL GROWTH; MYCELIUM; NONHUMAN; PLEUROTUS ERYNGII; REGRESSION ANALYSIS;

AGARICALES; ANTIOXIDANTS; ERGOTHIONEINE; FERMENTATION; MYCELIUM; PLEUROTUS;

BASIDIOMYCOTA; PLEUROTUS ERYNGII; PLEUROTUS OSTREATUS;

EID: 84876998555     PISSN: 15219437     EISSN: 19404344     Source Type: Journal    
DOI: 10.1615/IntJMedMushr.v15.i3.40     Document Type: Article

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